FAQs

What is extra virgin olive oil? 

Extra virgin olive oil (EVOO) is the highest quality and most expensive type of olive oil. It is made from the first cold pressing of fresh and healthy olives, without any heat or chemicals.

It also has the most health benefits, as it contains the highest amount of antioxidants and polyphenols.

What are the different types of olive oil? 

There are different types of olive oil based on the extraction process, quality, and acidity level. The main types are:

Extra virgin olive oil (EVOO): This is the highest quality and most expensive type of olive oil. It is made from cold-pressing fresh olives without any heat or chemicals, resulting in a pure, natural, and flavorful oil with an acidity level of less than 0.8%. 

Virgin olive oil: This is similar to EVOO but has a slightly higher acidity level of up to 2%. 

Refined olive oil: This is a lower quality type of olive oil that is made from refining virgin olive oil with heat and chemicals to remove any defects and impurities. It has a neutral taste and aroma, and a higher smoke point than EVOO or virgin olive oil. 

It has less antioxidants and health benefits than EVOO or virgin olive oil.

Pure olive oil: This is a blend of refined olive oil and a small amount of EVOO or virgin olive oil to improve the flavor and color. It has a mild taste and aroma, and a moderate smoke point. It has less antioxidants and health benefits than EVOO or virgin olive oil.

Pomace olive oil: This is the lowest quality type of olive oil that is made from extracting the remaining oil from the olive pulp and pits after the first pressing with heat and solvents. It has a bland taste and aroma, and a high smoke point. It has very little antioxidants and health benefits compared to other types of olive oil.

What is the difference between extra virgin olive oil and other types of olive oil?

Other types of olive oil, such as virgin, pure, refined, light, or extra light, are either made from lower quality olives or from the second pressing of olives.

They undergo a refining process that involves heat, chemicals, and filters to remove impurities and defects. They have a neutral flavor and aroma, and a higher smoke point than EVOO. They may be blended with some EVOO or virgin olive oil to improve their taste and color.

How do I know which olive oil to buy? 

There are several factors to consider when buying olive oil, such as:

Type: Choose EVOO or virgin olive oil for the best quality, flavor, and health benefits. Avoid pomace olive oil as it is highly processed and may contain harmful residues.

Origin: Look for the country or region where the olives were grown and harvested. Some regions have specific standards and certifications for their olive oils, such as PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) in Europe.

Harvest date: Look for the date when the olives were harvested, not when the oil was bottled. The fresher the olives, the better the quality and flavor of the oil. Ideally, choose an oil that was harvested within the last year. 

Storage: Look for an opaque or dark glass bottle that protects the oil from light and heat, which can degrade its quality and flavor.

Label: Look for labels that indicate the type, origin, harvest date, acidity level, and certification of the oil.

Why is olive oil good for you?

Olive oil is rich in monounsaturated fatty acids (MUFAs), which are considered healthy fats that can lower the risk of cardiovascular diseases, lower blood pressure, and improve cholesterol levels. Olive oil also contains antioxidants and polyphenols, which have anti-inflammatory, anti-cancer, and anti-aging properties. Olive oil may also help prevent or manage diabetes, obesity, arthritis, and cognitive decline.

How do I store olive oil? 

Store your olive oil in a cool, dark, and dry place away from heat sources, such as stoves or ovens. Avoid exposing it to direct sunlight or artificial light, which can oxidize it and make it rancid. Keep it tightly sealed to prevent air from entering the bottle. Do not refrigerate it as it may solidify and lose its flavor. 

How do I use olive oil? 

You can use olive oil for various purposes, such as:

Cooking: You can use EVOO or virgin olive oil for low to medium heat cooking methods, such as sautéing, baking, roasting, or grilling. You can also use them for making dressings, marinades, sauces, dips, or drizzling over salads or cooked dishes.

Skin care: You can use EVOO or virgin olive oil as a natural moisturizer for your skin. You can apply it directly to your face or body after cleansing or bathing. 

Hair care: You can use EVOO or virgin olive oil as a natural conditioner for your hair. You can massage it into your scalp and hair before shampooing to nourish and hydrate them. 

What is the smoke point of olive oil?

The smoke point of olive oil is the temperature at which it starts to smoke and degrade, losing its flavor and nutritional value. The smoke point of olive oil varies depending on the type and quality of the oil. Generally, EVOO and virgin olive oil have a lower smoke point (around 375°F to 410°F) than pure, refined, light, or extra light olive oil (around 465°F to 470°F)1. However, some factors such as the freshness, acidity, and purity of the oil can also affect its smoke point.

Can you use olive oil instead of vegetable oil? 

Yes, you can use olive oil instead of vegetable oil in most recipes, as long as you choose the right type of olive oil for the purpose. For example, if you are baking a cake or muffin that calls for vegetable oil, you can use light or extra light olive oil, which have a neutral flavor and a high smoke point. If you are making a salad dressing or a dip that calls for vegetable oil, you can use Extra Virgin Olive Oil or virgin olive oil, which have a fruity flavor and a low acidity.

Does olive oil go bad?

Yes, olive oil can go bad over time, especially if it is exposed to heat, light, air, or moisture. These factors can cause oxidation, rancidity, or mold growth in the oil, affecting its quality and safety. Signs of spoiled olive oil include a sour or stale smell, a cloudy or murky appearance, a bitter or metallic taste, or visible mold. You should discard any olive oil that shows these signs and do not consume it.