Olive Oil 101: How to Choose and Use the Best Oils

Olive oil is more than just a cooking staple—it’s a cornerstone of Mediterranean cuisine. But with so many varieties on the market, how do you choose the right one? Let’s break down everything you need to know about selecting and using olive oil.

Types of Olive Oil

1. Extra Virgin Olive Oil (EVOO): The highest quality, with a bold, peppery flavor—ideal for drizzling, dipping, and salad dressings.
2. Virgin Olive Oil: Slightly lower quality than EVOO but still good for low-heat cooking.
3. Regular Olive Oil: A refined oil, suitable for sautéing and frying.

How to Choose Quality Olive Oil

• Check the Label: Look for “cold-pressed” or “first press” to ensure quality.
• Choose Dark Bottles: Olive oil is sensitive to light and heat, so opt for a dark bottle to preserve freshness.
• Check the Harvest Date: Fresh olive oil tastes best within 18 months of harvest.

Best Ways to Use Olive Oil

• Drizzling: Over grilled vegetables, fresh salads, or warm bread.
• Cooking: Use EVOO for low to medium heat and regular olive oil for frying.
• Infusing: Add herbs, garlic, or citrus peels for an aromatic twist.

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