Many consumers think that the greener olive oil the better the taste. This is a false belief: color is not, in fact, an indication of quality. Testament to this is that professional tasters use a blue tumbler glass to assess the oil without visual bias.
Many also wonder whether olive oil improves as it ages, however, experts stress that, unlike wine, olive oil loses its organoleptic characteristics with time.
There are still many rumors about olive oil: false myths and fake news that can confuse consumers and even divert them to buying the wrong products.
In Japan, where consumers care deeply about the quality of the ingredients used daily, European olive oil is increasingly becoming a staple product, thanks to its beneficial virtues and the strict protocols enforced by the European Institutions across the whole supply chain.
The steady growth in consumption of European olive oil in Japan is matched by persistent demand for clear and reliable information related to the great interest in its nutritional and health qualities.
Based on these premises, the European Union has set up an information program to make it easy for Japanese consumers to navigate among the different types and labels of European olive oil and make the right choices.
The project is called "Oliveoileu.jp" and comprises a website and social media which share information on how to consume this product every day and make the best out of its beneficial properties such as vitamins and antioxidants.
Countering misinformation, and raising awareness around European olive oil will allow consumers to make informed decisions about how to buy it and consume it.
This is exactly the aim of the EU-sponsored project: bringing to Japan the best Mediterranean olive oil, and the most accurate information.
For an authentic journey into the flavorful world of European olive oil visit Oliveoileu.jp.
European olive oil is as genuine as its goodness.
04 August 2022
