There are a few simple rules you can follow to help you choose quality olive oil from the lesser-grade options.
Never buy anything that doesn't say "extra-virgin" on the label.
While it’s not a guarantee, without it’s likely not high-quality.
Look for a "harvest date" and an estate or mill name
If your oil isn’t sharing these specifics, what are they trying to hide?
Don't fall for fancy packaging and a high price tag
Expensive doesn't automatically mean quality
Trust your senses
Real olive oil should smell and taste green, bright, peppery, earthy, grassy, or any combination thereof.
Yes. In a world of super foods and health conscious consumers olive oil is the original super food. Its benefits have been recognized as part of a healthy diet by the American Heart Association, and the Food and Drug Administration. Leading health and nutrition experts, have shown olive oil to have a positive impact on cardiovascular health, diabetes and metabolic conditions, reduction in cancer rates, and other common illnesses.
Extra virgin olive oil is produced through natural pressing of olives without heat or chemicals to maintain the natural antioxidants, polyphenols and flavors. The oil must also meet both chemical and sensory (taste and smell) standards in order to be classified as extra virgin.
“First press,” “cold pressed” or “cold extracted.” Call it what you will, but the fact is that all extra virgin olive oil is produced by pressing fresh olives without adding any heat or using any chemicals. Get it? Cold- pressed. If it’s extra virgin olive oil, even if the label doesn’t carry one of the terms, it’s still extra virgin olive oil.
Olive oil is one of the world's most healthful foods, but “Light” or “Lite” oils are made using heat or chemicals. These refined oils are made using heat or chemicals. High temperatures or chemicals remove all of the aroma and flavor from olive including its natural antioxidants. So unless you prefer a diet full of chemical acids and alkalis, it's best to just stick with the real thing - 100% pure, cold-pressed extra virgin olive oil.
Anything you want. Seriously. Forget about smoke points and all the urban legends you’ve heard about olive oil, including extra virgin olive oil (EVOO). Smoke point isn’t the best indicator of a cooking oil's stability under heat. Our extra virgin olive oil is perfect for high enough for baking, sautéing, grilling and yes, even frying.
No. One of the four enemies of olive oil is “time.” Unlike your favorite fine wines, olive oil does not get better with age. Check the harvest date on the label before you purchase and make sure to use the oil within a few months once the bottle is opened.
The other three enemies of olive oil are heat, air and light. You can help prolong the shelf life and maintain quality of your olive oil by storing it in a dark, cool place and use the oil within a few months once opened.
While the color looks cool, it’s not the only indicator of quality olive oils quality or flavor. You can find awesome olive oils across the globe that range in color from pale yellow to dark green. The color of olive oil is merely a result of the olive itself and geographic climate. In fact, each one of our award-winning oils has a tint unique to its time of harvest and pressing process.