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Not all olive oils are created equal. A better oil will add better flavor to your food. The main types of olive oil are:- Extra virgin olive oil. Sometimes described as "cold pressed" or "first press," extra virgin olive oil has the lowest acidity of all olive oils and meets the highest taste and aroma standards. It also has the greatest cholesterol-lowering benefits and the most antioxidants. (Choose cold-pressed extra virgin for even more.)
- Olive oil. Sometimes described as "pure," this is a blend of refined olive oil and extra virgin olive oil. Refining removes color, taste, and some of the nutrients.
- Light olive oil. No, it doesn't have fewer calories. It's just refined oil mixed with just enough extra virgin oil to give it a light flavor and color.
It is important to keep your olive oil fresh. Look for the date of extraction or use-by date on the label. Unlike wine, olive oil is best used soon after its pressing. All oils oxidize over time and eventually become rancid. Leave a bottle of old oil open in the sun for a week or so and then smell it. You'll never forget the scent of rancid oil. So keep your olive oil in a dark, cool cupboard in dark glass or tin; heat and light are olive oil's enemies. Stored properly, olive oil will last for years. If the oil turns cloudy, its nutritional properties may have changed; it's time to throw it away and buy a new bottle.
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