Olive Oil

Store in a cool, dark place away from heat and light. Once opened, use within 6-12 months for best flavor. Refrigeration can cloud the oil but doesn't harm it.

Primarily monounsaturated fat (oleic acid). Contains vitamin E and polyphenols in extra virgin varieties.

Use extra virgin olive oil for dressings, drizzling, and low-heat cooking to preserve its flavor and nutrients

Regular or light olive oil works better for high-heat cooking due to its higher smoke point

Taste your oil before using—rancid oil smells like crayons or putty and should be discarded

A peppery throat sensation in EVOO indicates fresh, quality oil with healthy polyphenols

Tomatoes, garlic, and basil in Mediterranean dishes

Lemon juice and herbs for vinaigrettes and marinades

Bread for dipping with balsamic vinegar or dukkah

Roasted vegetables, especially root vegetables and greens

Fish and seafood preparations

Using expensive extra virgin olive oil for high-heat frying—it degrades and wastes its nuanced flavor

Storing olive oil near the stove or in clear bottles exposed to light, which accelerates rancidity

Keeping the same bottle for years—olive oil doesn't improve with age and loses quality over time