Learn how to choose, use and understand extra virgin olive oil.
Expensive olive oil is not automatically better. Learn what can justify a higher EVOO price from a year of agricultural work and early harvesting to careful milling, traceability and laboratory...
Cloudy olive oil is usually normal. Cold temperatures can cause natural fats and waxes to crystallize, while unfiltered olive oil may contain suspended olive particles. Learn why olive oil turns...
Olive oil color—the natural shade of the oil—can range from bright green to golden yellow. Green olive oil is often associated with less-ripe olives and earlier harvesting, while more golden...
Olive cultivars help explain why olive oils taste different. Learn how cultivar, place, season, harvest and processing shape the finished oil.
Tips: Understand what polyphenols are, how they shape olive oil’s flavor and stability, how levels are measured, and how to choose a polyphenol-rich olive oil.
Follow the 5 stages: Learn how olive oil is made from tree to bottle, how extra virgin differs from other grades, and what to check before buying.
Yes, you can deep-fry with extra virgin olive oil. Learn why 350–375°F works, what happens to EVOO during frying, and how to get crisp, flavorful results.
The harvest date tells you when the olives became oil. The best-by date tells you how long the producer expects that oil to remain at its best.
Early harvest olive oil is made from olives picked before they fully ripen. Discover why it costs more, how it tastes and whether you can cook with it.
Olive oil contains no cholesterol. Learn how replacing fats higher in saturated fat with olive oil may support a healthier cholesterol profile.
Compare olive oil and peanut oil by processing, flavor, fat composition, frying performance, and allergy considerations. Learn when to use each oil.
Compare olive oil and coconut oil by fat composition, flavor, cooking performance, and baking behavior. Learn when each oil is the better choice.
Compare olive oil and butter by flavor, cooking performance, and baking behavior. Learn when to use each, combine them, or make a substitution.
Compare olive oil and sunflower oil by processing, flavor, fat composition, and cooking use. Learn when each oil is the better choice.
Compare olive oil and canola oil by source, processing, nutrition, flavor and cooking use—and learn when each oil is the better choice.