Olive Oil 101

July 1, 2016

Here's a visual guide to buying, storing and purchasing olive oil.

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Olive Oil 101

Presented by the North American Olive Oil Association

About Extra Virgin Olive Oil

  • Healthiest option with a broad range of flavors, much like wine
  • Produced through natural crushing of olives without heat or chemicals; retains antioxidants

 

About Olive Oil

  • Heart-healthy monounsaturated fat with mild or minimal flavor
  • Produced through natural crushing of olives and then refined; no solvents used.
  • A blend of refined olive oil and extra virgin/virgin olive oil.

Uses

  • Sautéing, grilling, roasting, baking, pan frying
  • Drizzling, dipping, dressings and marinades
  • Smoke Point Range 350 - 410 F

Uses

  • Sautéing, grilling, roasting, baking, pan frying
  • Dressings and marinades
  • Smoke Point Range 390 - 468 F

Tip

Extra virgin olive oil can enhance flavors of foods. Pair different EVOOs with dishes to find what you like best.

Tip

Enhances food without overpowering taste. Olive oil can be used as an alternative to other oils or substituted for margarine or butter.

STORING OLIVE OILS

Avoid heat, air and light to prolong the shelf life and maintain quality of olive oil.

Heat

  • Store olive oil away from major heat sources, like the stove or oven.

Air

  • Always store olive oil in a bottle with a cap or seal, as air exposure can affect taste.

Light

  • Store olive oil away from windows and fluorescent lighting.

BOTTOM LINE

Store olive oil in a dark, cool place and use the oil within a few months once opened.

 To download a PDF version of this page, click here.

Learn More About Joining the  NAOOA Certified Olive Oil Seal Program

Posted in: About Olive Oil