Olive Oil 101 - How to Distinguish Good from Bad 

Unfortunately there is no easy way to find out whether a certain olive oil is good or bad, but there are subtle cues here and there that can help you to find the high qualityolive oil you are looking for.

Bottle Material & Color

A dark glass bottle is a must to prevent light from coming through. Glass also protects the flavor since it has no smell or taste of its own. Tin cans not only heat up too much during shipping, they also impact the flavor and not great in terms of providing a perfect lid seal. 

Harvest Date

Most harvest periods begin in early fall. If you see a harvest date for March, you already know that the oil has been pressed with very mature olives, which yields lower quality olive oil. If there is no harvest date, you know they’re hiding something.

Product Origin

Beware of products that are “Imported from X Country” as this may mean nothing. A factory in Italy could process olives from 5 different countries but still claim to be Imported from Italy. The best olive oil is from a single country and from a single farm.

Monovarietal (Single Source)

9 out of 10 times, a product that sources olives from various farms yet alone various countries calls for poor quality olives. Most of the time, olive oil coming from a single estate ensures you are getting the freshest olives from a single source.

Overall Transparency

Sadly, the olive oil industry is filled with fraudulent practices. The more information a company provides regarding their olives, their farms and their production process, the more you’ll know that this company has nothing to hide.

Olive Oil 101 – How to Store Olive Oil

Store in a dark glass bottle

Keep away from heat

Keep away from light

Keep it air-tight

Consume quickly atfer opening

Olive Oil 101 – How to Consume Olive Oil

Bread Dipping

Salads & Dressing

Drizzle on Foods

Dips & Spreads

Cooking / Sautéing

Baking

Frying

Marinades

On Skin & Hair

BEST! Consume Directly