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Extra virgin olive oil is the highest quality olive oil, obtained from the first cold pressing of olives without heat or chemical processing. It's the cornerstone of the Mediterranean diet and contains oleocanthal, a compound with anti-inflammatory properties similar to ibuprofen.
Yes! Despite myths, EVOO has a smoke point of 374-405°F, suitable for most cooking. It's stable due to high antioxidant content. High heat does reduce some polyphenols.
Look for: harvest date (not just expiration), dark glass bottle, origin certification (PDO/DOP), and 'extra virgin' label. Real EVOO should taste peppery with a slight bitterness.
Extra virgin is highest quality with strict chemical standards. Virgin has minor defects. 'Pure' or 'light' olive oil is refined and lacks polyphenols and flavor.
Store in cool, dark place away from heat and light. Use within 6-12 months of opening. Keep cap tightly sealed.
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