Importance of the "extra virgin" label

Dr. Jean-Michel Cohen, a nutritionist, highlights that the "extra virgin" label is a regulated category indicating olive oil is obtained directly from olives through mechanical processes and meets specific quality standards.

Limitations of the "extra virgin" label

Cohen explains that while the "extra virgin" label is a reliable basic criterion, it does not guarantee taste, freshness, price, or the exact content of protective compounds in the oil.

Three elements to check on olive oil bottles

Cohen recommends checking three elements on the bottle: the category, which should clearly state "extra virgin"; the origin, which must inform about the origin and quality according to applicable rules for olive oil; and the preservation, with a preference for well-closed bottles protected from light and heat.

Focus on preservation methods

Cohen emphasizes the importance of preservation, noting that olive oil should be stored in well-closed containers to protect it from light and heat, which can degrade its quality and nutritional value.