Olive Oil: The Bottle of Benefits

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Tips about Types of Olive Oil

Read the label before purchasing olive oil. “Extra virgin olive oil” is the finest-quality oil you can buy. It’s what Schwartz, in her Toronto nutrition consulting business, advises clients to choose because it has a higher antioxidant content than other olive oils. On the labels of Italian oils, look for “DOPcertified,” which means the oil comes from a single region in Italy. While the United States has no labeling law for oil, California-produced oils may be labeled “certified extra virgin.” Some bottles state the oil is “first cold pressed,” which is not a clear indication of quality because “first” isn’t relevant and all extra virgin olive oils are pressed at room temperature.

In the case of olive oil, price really is an indicator of quality. Higher-price olive oils will generally have a fresher, more intense flavor. Lower-price oils tend to be milder in flavor and aroma.

You can use olive oil in all your cooking, including sautéing and deep-frying. Heating olive oil diminishes its flavor, however, so save your best olive oils for raw uses—drizzling over pasta, fresh vegetables, or salad. Always store olive oil in a dark, cool place as sunlight destroys the antioxidants and alters the flavor.