Here are some tips on what to look for when purchasing your favourite bottle.
Extra Virgin Olive Oil: is the oil from the first round of processing cycle and has an acidity level that is less than 0.8%. No chemicals are used to process the oil. Best to use extra virgin olive oil in dressings, soups, roasts, pestos – anything where you want to highlight the oil’s flavours.
Virgin Olive Oil: is the oil from the second round of processing. No chemicals are used to process of the oil.
Pure Olive Oil: best used for frying.
The flavour diminishes with time, so be sure to use your olive oil. Look for a best before date and harvest date for authentication.
Olive oil should always be stores in a dark bottle. Olive oil deteriorates in light and heat.