Olive Oil: How to Choose the Best & Highest Quality
Have you seen all the varieties of just olive oil? From “extra-virgin” to “cold-pressed” and “pure” it can be confusing to know what these terms mean and what you’re actually getting!
Well, no need to worry — I’m here for you!
Give this blog post a read where I talk about refined and unrefined oils, smoke point and the best oils for cooking with different temperatures to give you some background info.
How to Choose a High Quality Olive Oil:
Extra virgin olive oil vs. refined olive oil
Extra virgin olive oil is a staple in my house (my fave is Origin 846)– it’s unique flavour and aroma along with its versatility make it a go-to oil for medium to no heat cooking. Not to mention it’s high in vitamin E and antioxidants, contains anti-inflammatory properties, and can prevent and reduce the risk of diseases associated with the heart and blood vessels.
Is the place of origin important?
What method of extraction?
Cold pressing olive oil protects and preserves the flavours and aromas so that they can be enjoyed when cooking and eating.
Does the colour matter?
That’s it from me!
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- McGee, H. (2004). On Food and Cooking.