DOP marking - “Denominazione d’ Origine Protetta ”means that collection, extraction, purification and bottling took place in the same area. It happens that manufacturers do not indicate the acidity of the oil, then focus on the description of the taste and smell provided by the manufacturer on the bottle. This will help you understand the quality of the oil and choose an olive oil that suits your tastes. Indeed, the softer the taste and the grassy finish has olive oil, the less acidity it has (0.4–0.6%). And if his taste is sharp, intense, and the aroma is tart, then as a rule, the acidity of such an oil is likely to be 0.8–1%. Pay attention to the bottling date - after all, even the best oil eventually loses its quality and oxidizes, and the shelf life of olive oil is about a year. It is better to store it in a glass tightly closed container in a dark place. You can determine the quality of olive oil at home as follows: put it in the refrigerator for fifteen minutes. If sediment and flakes have appeared, and the oil itself has thickened, then this is a quality olive oil. As soon as the oil warms up to its normal room temperature, everything will return to normal, and such a test will not affect the taste. Another way to check the quality of olive oil: put a little oil on your hand and rub it - if the oil is well absorbed by the skin, then you have acquired high-quality olive oil.