Olive Oil 101

Olive Oil 101

Presented by the North American Olive Oil Association

About Extra Virgin Olive Oil

• High in heart-healthy monounsaturated fat, has full complement of naturally occurring antioxidants and polyphenols
• Produced through natural crushing of olives without heat or chemicals
• 100% extra virgin olive oil
• Broad range of fruity flavors and aromas

About Olive Oil

• High in heart-healthy monounsaturated fat, has some antioxidants and polyphenols
• Produced through natural crushing of olives and then refined; no solvents used
• A blend of refined olive oil and extra virgin/ virgin olive oil
• Mild, neutral flavors, more like vegetable oils; ‘light-tasting’ is most neutral

Uses

• Sautéing, grilling, roasting, baking, pan frying, deep frying
• Drizzling, dipping, dressings and marinades

Uses

• Sautéing, grilling, roasting, baking, pan frying, deep frying
• Dressings and marinades

Tip

Delicious used raw as a condiment or in cooking, versatile extra virgin olive oil makes food taste better. Pair different EVOOs with dishes to explore what you like best.

Tip

Perfect for meal preparation when more neutral flavors are preferred. Excellent substitute for butter, margarine and other more highly-processed neutral oils.

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

Pay attention to best-before dates when purchasing olive oil. Store in a dark, cool place and use within a few months of opening the bottle. Harvest date, if available, also provides useful information, especially for raw uses.

To download a PDF version of this page, click Olive Oil Guide.