Ensure it’s labeled ‘extra-virgin’; labels with ‘virgin’, ‘light’, ‘pure’, or just ‘olive oil’ may indicate lower quality.
Look for the ‘harvest date’ and producer or mill name; these specifics indicate authenticity and quality.
Check for specifics like olive variety, producer/estate names, and the free fatty acidity level (FFA), which are typical of higher-quality oils.
Look for seals like PDO, DOP, or ‘COOC Certified Extra Virgin’ for California-made oils.
Oils from these countries often meet stringent standards and are fresher due to less mixing of older oils.
Fake olive oils will taste dull, greasy, and even waxy or crayon-like.
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