Olive Oil Buyer's Guide

Everything you need to know to choose the healthiest, tastiest oil and find delicious recipes using olive oil.

There are lots of good reasons to stock your pantry with olive oil. Long the most commonly used oil in the Mediterranean (as much as 25 to 40 percent of calories consumed in this region come from olive oil), extra-virgin olive oil’s healthful properties come from rich levels of monounsaturated fat, which promote “good” cholesterol, as well as abundant polyphenols, powerful antioxidants that may help prevent cardiovascular disease and lower blood pressure.



i recently bought some cold press olive oil.
i'm noticing it has a sharp aftertaste.
could it be rancid???
it's in a dark bottle and the exp date is
two months away.


05/29/2012 - 2:37pm

Thanks for a very informative article about olive oil. Would have been nice to see California olive oil mentioned in more detail. I am constantly amazed at the high quality olive oils that are produced here in CA. We should always promote buying local when possible and always buy things made in the USA, especially when freshness and high quality are a concern. It is important to know where your food comes from and how it is produced. Thanks for the info.


05/08/2012 - 2:36pm

I used to buy expensive "estate" olive oils from Spain or Italy. Now I buy California Olive Ranch types when I can find them. Freshness is a factor.


04/24/2012 - 11:47am

You don't mention olive oil made with the arbequins type of olives, probably one of the finest oils in the market, almost always cold pressed in the regions of lleida and Tarragona in Catalunya.


02/29/2012 - 5:53am

What about first press olive oil?


02/21/2012 - 5:12pm

Great question! I used about a 3L can in 60 days. I cannot notice a significant difference. However, I use a single vineyard Italian Extra Virgin Olive Oil my brother and sister-in-law brought back as a gift when they went back to visit her family. I have been ordering a couple of bottles every few months as my dipping oil and to create dressings and toppings...there is a difference in oils!

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09/20/2011 - 8:35pm

I keep my olive oil in a mason jar in the fridge. When I need it I spoon it out. It stays fresher longer.


09/15/2011 - 4:10pm

Doesn't heat destroy polyphenols? If the answer is "yes", wouldn't it be a good idea to use extra-virgin olive oil only for "raw" purposes (as seasoning salads) and other varieties of olive oil less pure and less expensive (as virgin and refined olive oil) for cooking?


09/09/2011 - 5:00am

You mentioned in the study that after six months in a bottle it loses nutritional value but what about that in a metal can that is not exposed to light or the constant mixing of oil and O2?


11/04/2009 - 1:11pm

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