How to Choose Olive Oil

To choose olive oil, look for “extra virgin” on the label, choose a dark glass bottle or tin, and check that the harvest date is listed. Color is not a quality indicator: olive oil can naturally range from dark green to yellow. Light and heat can reduce its quality over time, so dark packaging helps protect it and preserve freshness. The harvest date is a more reliable freshness indicator than the production date because olive oil gradually loses aroma after harvest.

What to Look for When Buying Olive Oil
A few label details can help when choosing olive oil:
• Look for “extra virgin olive oil.” This indicates that the oil was obtained without chemical processing.
• Choose a dark glass bottle or tin. Clear bottles expose the oil to more light, which can lower its quality.
• Check for a harvest date or a production date close to the expiration date.
• Fresh olive oil should smell grassy or fruity. A musty or sour smell can indicate spoilage.

How to Assess Olive Oil Quality
You cannot fully assess olive oil quality at home, but a few observations may offer clues. A fresh, high-quality olive oil may leave a slight burning sensation in the throat when swallowed; this sensation comes from the oil's natural compounds. Oil that turns slightly cloudy or solidifies after spending time in the refrigerator is behaving naturally; this does not mean its quality has declined. Do not use olive oil that smells sour, musty, or like sediment.

How Olive Oil Types Differ
Olive oil types differ mainly in how they are produced and in their acidity. Extra virgin olive oil is obtained from olives using mechanical methods only and at low temperatures, and it has the lowest acidity. Products labeled Riviera or simply “olive oil” are blends of refined oil and some extra virgin olive oil, and usually have a more neutral taste. Extra virgin olive oil is preferred for cold dishes and salads, while refined olive oil may be more suitable for recipes that require high heat. The production region on the label may also influence some consumers' quality preferences.

Common Olive Oil Buying Mistakes
Judging olive oil only by its color is a common mistake; color does not definitively indicate quality or flavor. Choosing oil in a clear bottle that has been exposed to light for a long time can also lead to a rapid decline in quality. Buying based only on price without checking the harvest date may result in choosing a lower-quality product. To choose olive oil, check for an “extra virgin” label, dark packaging, and the harvest date. When chosen well, olive oil can be a healthy and flavorful staple. For the best aroma and flavor, use an opened bottle within a few months. With proper storage, quality olive oil can be used safely for a long time in both cold and hot dishes.