A Simple Guide to Choosing the Perfect Olive Oil

Most grocery stores have an overwhelming amount of olive oils to choose from. It’s easy to opt for the cheapest option or to grab the nicest-looking bottle you see, but there are several important things to know before choosing an olive oil. Here’s a rundown of the different kinds of olive oil on the market and what to consider before purchasing your next bottle.

1. Know the Types of Olive Oil

• Extra Virgin Olive Oil (EVOO): Not only are there different brands of olive oil to choose from but also different types. When it comes to quality, extra virgin olive oil is the highest quality and most flavorful type of olive oil. It is made from pure, cold-pressed olives, and has a rich flavor and low acidity (less than 0.8%). Some bottles will have a label indicating its acidity. One of the most important things to note is that extra virgin olive oil doesn’t hold up well to heat and is best for drizzling, salad dressings, and finishing dishes, not direct heat cooking. 
• Virgin Olive Oil: Slightly lower in quality than EVOO, virgin olive oil also comes from cold-pressed olives but has a slightly higher acidity (up to 2%). It lacks the taste of EVOO but still has a good flavor and can be used similarly.
• Refined Olive Oil: Refined olive oil is made from virgin olive oil that has been refined to remove any defects. It has a lighter flavor or almost bland/neutral flavor with an acidity typically around .3% and is often used for cooking at higher temperatures. 
• Olive Oil (Pure or Light): A blend of refined olive oil and a small amount of virgin olive oil. It has a mild flavor and higher smoke point, making it suitable for cooking and frying. It’s best to stay away from olive oils that have the label light on them as it’s treated with heat to strip away any odor and flavor. Plus, oil is made up completely of fat — any oil with the “light” label is false marketing. You are better off choosing a different neutral oil like grapeseed. 

2. Check the Label

• Harvest Date: When shopping for olive oil, it’s a good idea to look for a harvest date on the bottle that indicates when the olives were picked. Fresher olive oil is generally better. Aim for oil that’s less than 18 months old.
• Country of Origin: Checking the label for country of origin is important as olive oil can taste different based on where it comes from. Climate, soil, olive varieties and production can have an affect on the taste of the olive oil. For example, olive oil from Italy is known to have grassy, fruity and sometimes peppery notes, whereas olive oil from Spain has a smoother, milder taste with a more golden color. Be wary of oils that mix olives from multiple countries without specifying the origin.
• Certification Seals: Look for certification seals like PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), or COOC (California Olive Oil Council). These indicate a higher quality product.

3. Consider the Packaging

• Dark Bottles: This part is important and can save you from buying a bad olive oil when you’re not sure. As previously mentioned, heat can affect your olive oil. But along with heat, olive oil is also sensitive to light as it can degrade its quality. Purchasing oil in dark glass bottles or opaque containers that will protect it from light exposure will save you a lot of trouble. Plus, it shows that the company you’re buying from takes pride in ensuring the highest quality product.

4. Compare the Price

• Higher Price Doesn’t Always Mean Better Quality: While very cheap olive oil may indicate lower quality, higher prices aren’t always a guarantee of the best product either. It’s best to watch for the signs previously mentioned and do a bit of research before buying. Typically, olive oil brands have smaller bottles to choose from, so you can always buy a small one and give it a try.
• Size vs. Consumption: If you’re someone who doesn’t use a lot of olive oil, buy a smaller bottle size that you can use within a few months to ensure freshness. Olive oil can go rancid over time, so it’s better to buy smaller quantities more frequently.

5. Make the Most of Your Product By Storing Well

• Cool, Dark Place: Since olive oil is sensitive to heat and light, it’s best to store it in a cool, dark place. This will help maintain its quality and prevent it from going rancid.
• Use Quickly: As mentioned before, try to use the olive oil within 3 to 6 months for the best flavor.

6. Consider Organic vs. Non-Organic

• Organic Olive Oil: If you prefer organic products, look for certified organic olive oil, which is made from olives grown without synthetic pesticides or fertilizers.
• Non-Organic Olive Oil: High-quality non-organic olive oil can also be a good choice, depending on your preferences and budget.