How To Tell If Your Olive Oil Is The Real Deal

You probably already know it's a good idea to look for the phrase "extra-virgin olive oil" when you scan the shelves. After all, Rachael Ray helped make the phrase "EVOO" part of the national vocabulary. The phrase simply means that the oil has been extracted directly from the olives without chemicals or heat, and has passed the standards of the International Olive Council. By contrast, "light" olive oil may seem healthier, but that simply refers to the color of the oil. Light olive oil has also been processed to help it withstand higher cooking temperatures. That may be helpful if you're frying, but don't expect to get the same health benefits as extra-virgin (via The Spruce Eats).

But an extra-virgin label alone doesn't guarantee a great oil. Epicurious urges consumers to check for other signs of quality, such as a "harvest date" indicator. If the harvest occurred within the last 18 months, that's a sign it's still at its peak. A "best by" stamp, on the other hand, doesn't necessarily mean the oil is fresh. If the bottle's label also indicates an FFA level, that's even better. The initials stand for "free fatty acidity," and a low acidity level means a superior oil. 

Light can also break down even the best olive oil. Look for oil packaged in a dark glass bottle, or buy one yourself and transfer your oil to it. Then keep it away from direct sunlight, advises The Kitchn.