Here's a visual guide to buying, storing and purchasing olive oil.
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
- 100% extra virgin olive oil
|
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
|
Uses
- Sautéing, grilling, roasting, baking, pan frying
- Dressings and marinades
|
|
Tip
Extra virgin olive oil can enhance flavors of foods. Pair different EVOOs with dishes to find what you like best.
|
Tip
Enhance food without overpowering taste. Olive oil can be used as an alternative to other oils or substituted for margarine or butter.
|
STORING OLIVE OILS? REMEMBER "HOLA": Heat, Oxygen, Light, Age
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.
|
Oxygen
- 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.
|
Age
- Shelf life for olive oil is no more than two years from bottling.
|
|
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.
