1- The product we purchase should be in a dark colored glass bottle by all means. We should stay away from transparent glass bottles and especially plastic bottles. The studies that are carried out in the last years indicate that extra virgin olive oil resolves chemicals that combine plastic bottles; these chemicals pass into extra virgin olive oil and cause damages to human health. In addition, light passing through transparent glass bottles decomposes chlorophyll in extra virgin olive oil and leads it to become unfit for consumption.

2- You should pay attention that bottle cap of the product you purchase to be sealed and screwed; do not buy bottles with cork stopper. Bottles with cork stopper let the air in and extra virgin olive oil is oxidized.

3- Do not judge the product you purchase by looking at the color of oil; color of oil cannot be a determinant of quality and also chlorophyll soluble in oil or food coloring additions may mislead you.

4- Do not prefer the products that are placed on market shelves where they are exposed to direct sunlight; extra virgin olive oil that is exposed to sunlight quickly oxidizes and become unfit for consumption and smells bad.

5- Do not purchase the product without reading its label; on the label, look for production or harvesting year, filling date, expiry date, geographical indication, olive variety and region of extra virgin olive oil.

6- Do not forget that extra virgin olive oil should be consumed fresh; it becomes unfit for consumption as it expires and its excellence and healthy phenolic components are lost. Purchase a new extra virgin olive oil every season; some extra virgin olive oil varieties may lose their positive attributes even in very special storage conditions.

7- Extra virgin olive oil may freeze below +4 C degrees; extra virgin olive oils of different varieties can freeze later because of their phenolic components; freezing nature of extra virgin olive oil cannot be considered as purity criteria.

8- Choose the container of product that you purchase according to your amount of consumption. If you will not consume in a very short period of time, prefer small bottles (250 ml 500 ml 750 ml 1000 ml). Do not purchase 5 lt containers just because their price is low. Do not open a second air hole on tin containers for olive oil to fall easily when using big containers. You may use it by diving into 1 lt of 5 dark colored glass bottles if you can.

9- Keep the product you purchase in a dark, cool and humid-free environment. Do not store olive oil near soap, detergents and etc. under counters in the kitchen. Extra virgin olive oil rapidly absorbs and detains odors. Storage temperature should be between 18C – 22C degrees.

10- Check the label and package of the product you purchase. Do not purchase products with packages having holes or leaking.

11- It is seen that unfiltered extra virgin olive oil is bottled in the recent years. Unfiltered extra virgin olive oil that contains olive particles becomes unfit for consumption more quickly; it cannot last long. These particles include flesh of olive fruit, residual water of olives and olive pits. Residual water in these particles contain oxygen and oxygen, i.e. air, starts a fermentation process in the mixture that leads bad smells and causes olive oil to lose its extra virgin quality.

12- The elements that cause damages in extra virgin olive oil are respectively stated in the followings:

A– Light
D–Water or moisture..

Consume the product you purchased by keeping it away from the abovementioned elements.

13- Classify the products you purchase; you may consume extra virgin olive oil from different regions in your salads, meals, desserts and pastries. You should especially consume extra virgin olive oil uncooked. While preferring north Aegean extra virgin olive oils in your salads, cakes, pastry and side dishes, you may consume south Aegean, Mediterranean and southeast Anatolian oil in your light olive oil dishes. You may also use extra virgin olive oil in fried foods.

14- Extra virgin olive oil should resemble very fresh fruity flavor. On the contrary what is usually known, dishes that are prepared with pure extra virgin olive oil are not heavy meals or do not smell bad. Rancid, sedimented and adulterated oil has an intensively bad smell

15-When you start cooking your meals, use a spoon of olive oil, take the cooked meal off the stove and leave to cool and then pour the remaining extra virgin olive oil after it becomes tepid. When you do this method particularly for stuffed grape leaves and vegetables, you will see that your recipes become much more delicious.

16- The products that bear brand and label are regularly controlled and analyzed at food control laboratories of the Ministry of Food, Agriculture and Livestock. You may find a respondent when your product is unfit for consumption.

17- On the other hand, it would be better for your own health to keep away from olive oil that is sold in plastic bottles near the roads, bazaars or supplied by your relatives living in villages. This kind of olive oil products are not controlled, so you may confront unknown products filled in containers that are not hygiene and you will not find any respondent to complain or listen your troubles.

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