Olive Oil vs Extra Virgin Olive Oil: What’s the Difference?
The difference between olive oil and extra virgin olive oil comes down to how the oil is made, whether it is refined, and what the label actually means.
OLIVE OIL 101
Learn how to choose, use and understand extra virgin olive oil.
Olive Oil
Why Is Extra Virgin Olive Oil More Expensive?
Why does extra virgin olive oil cost more? Olive quality, harvesting, oil yield, milling, and packaging all contribute to the price.
Is Italian Olive Oil Really From Italy?
The truth about Italian olive oil is hiding in plain sight. Italian flags, Italian names, Mediterranean landscapes, and the words “bottled in Italy” do not prove the olives were grown...
Oleocanthal in Olive Oil: What It Is and How It's Measured
Oleocanthal is a naturally occurring phenolic compound in virgin olive oils. Discover why it produces a peppery throat sensation and what current research shows.
Olive Oil Packaging: Glass, Tin, or Plastic?
Olive Oil 101 Glass, tin and plastic can all hold olive oil, but they protect it differently from light, air and damage. Here is what matters when choosing a bottle....
Italian Olive Oil Regions Explained
Where is Italian olive oil actually produced? Official ISMEA data shows that Puglia, Calabria and Sicily lead national production. Learn what regional origin can—and cannot—tell you about an olive oil....
What Is Single-Origin Olive Oil?
Single-origin olive oil comes from one declared country or one defined region. Learn what the term proves—and what it does not.
Why Do Olive Oils Taste Different? 5 Key Factors
Why do olive oils taste different? Discover how cultivar, growing region, harvest timing, milling, filtration and freshness shape the flavor in every bottle.
Filtered vs. Unfiltered Olive Oil: What Changes in the Bottle?
Filtered and unfiltered olive oil can both qualify as extra virgin. Learn what filtration changes, how it affects clarity and storage, and what it does not reveal about quality.
How To Taste Olive Oil
The English version of olive oil tasting is a summary. This is the method as it is taught in Italy — defects first, then everything else.
What Is Flavored Olive Oil? What to Buy and What to Avoid
Flavored olive oil is olive oil combined with a separate source of flavor, such as lemon, basil, garlic, chili or truffle, either during milling or after the oil has been...
Extra Virgin Olive Oil Guide
What makes olive oil extra virgin? Learn how EVOO is produced, tested and classified, plus how to evaluate labels, freshness, acidity and quality.
How to Pair Olive Oil with Food: A Practical Guide
A mild oil can disappear on grilled fish with charred lemon. A peppery oil can overwhelm the same fish when it is gently poached. Burrata is delicate, but its richness...
EVOO’s Seat at the Table: Public Health and the Mediterranean Lifestyle at the World Bank
Extra Virgin Olive Oil joined the conversation on Mediterranean nutrition, food policy, quality standards and consumer education at the Mediterranean Diet Roundtable® gathering at the World Bank in Washington, D.C....
24 Olive Oil Myths: What’s True and What’s Not
Worried about choosing the wrong olive oil? This evidence-based guide tests 24 common myths about EVOO grade, acidity, flavor, appearance, cooking, storage, origin, and certification.