Straight answers to common questions from the editors of Olive Oil Times.
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Take the time to learn about olive oil grades and qualities. Learn to recognize rancidity. Ask questions when making buying decisions. Make sure your olive oil is not more than two years old, and taste-test it straight before cooking and serving it to customers. Several organizations offer quality certifications and quality testing. For listings, see the Resource Directory.
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The Olive Oil Times Directory includes listings of courses and seminars for food industry professionals.
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Extra virgin olive oils range from mild to robust and everywhere in between. Milder oils are great on potatoes and green vegetables, while bolder olive flavors are great poured over stews. The Olive Oil Guide listings include pairing suggestions from producers around the world, and the Recipes section has more ideas.
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Refrain from using plain glass bottles. Consumers want to know where the olive oil came from and they’re curious about the different qualities. They know olive oil is healthy and more expensive than other oils you could use, so why hide its identity? An excellent extra virgin olive oil adds real value to your dishes and elevates your establishment above others. And don’t forget nice warm bread and a bowl for dipping.
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First and foremost, let your customers try different olive oils before making a buying decision. The most successful retailers of extra virgin olive oil are the ones who present an environment where people can taste and discover. Make sure labels include clear harvest or best before dates. Learn about olive varieties and be prepared to teach customers how to use olive oil and recommend food pairings. For a primer on olive oil, see this article.
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Any company in the business of importing and distributing extra virgin olive oils should have someone on staff who can explain the taste and quality characteristics of their products. Northern Hemisphere olive oils are harvested in the late fall and are normally in stock beginning in January and February. At the same time, last year’s oils are half-way through their 2-year shelf-life and, while they might still be perfectly fine, the distributor will be happy to see them go — so see about a discount. See the Resource Directory for listings of distributors in your area.
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Want to taste bitter? Try an olive picked off a tree! Olives are a bitter – and so is good olive oil. Bitterness, along with pungency and fruitiness are all present and well-balanced in the very best olive oils. For more on olive oil taste characteristics, see this article.
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