A. When choosing olive oil read the label carefully for the following keys to high quality.
* Always choose extra-virgin olive oils that have the highest levels of polyphenolics and omega-3 fatty acids and the lowest levels of saturated fats and omega-6 fatty acids. “Pure” olive oils or “light” olive oils are chemically refined, with fewer health properties and little flavor.
* Look for acidity levels of 1 percent or less, the threshold for extra-virgin.
* Seek out oils from a single region, approved by an agricultural agency or association.
* Many territory-labeled brands are from small estates, which compete with mass-market conglomerates. Look for DOP (Denominazone Di Origine, Italy), DO (Denominación de Origen, Spain), HEPO (Greek foreign trade board), COOC (California Olive Oil Council) or the Chianti Black Rooster logo.
* Look for a bottling date. Extra-virgin olive oil lasts two years when stored in a cool, dark place.
* Opt for dark or tinted containers, which protect olive oil from the damaging effects of light.
for cooking which olive oil is the best?.............i mean we have cold presssed and normal extra virgin oil and you have mentioned that light will damage then what about the heat when we cook on the stove