What's in the bottle?
Real extra virgin olive oil is prized for its fruity, grassy flavor and high antioxidant content. High demand and complex supply chains make it especially vulnerable to cost-cutting practices like mixing in cheaper, lower-quality, or even rancid oils. As a result, it's not uncommon for "extra virgin" olive oil to end up tasting waxy, grubby, or like nothing at all.SHOP OILS
All in the details
Look for labels with specifics about the olives—not just the country, but the region, the specific olive varietal used, unique tasting notes, harvest date and so on. The more specific the information, the less likely it is that the oil has been diluted.
Keep in mind: while the Mediterranean is the birthplace of olive oil, quality olive oils are now also grown and produced in places like Argentina, Chile, and right here in California.
Trust your tongue
Mislabeled extra virgin olive oil will reveal itself with a simple taste test. Fake EVOO will taste dull or greasy from filler oils, and even waxy or crayon-like if they have begun to go rancid. Fresh, authentic olive oil will have a bright and grassy flavor with a peppery bite from polyphenols.SHOP OILS
Be wary of meaningless terms like first cold-press (something true of all extra virgin olive oils). And remember: light, pure, and refined refer to heavy processing that removes flavor and nutrients.
Instead, focus on looking for extra virgin on the label—unlike other common phrases, this designation has specific requirements around key indicators of quality.
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"Like nothing we've eaten before—it's fresh, it's got flavor, and it's making us question what we've been buying at the grocery store all these years."
"You spoiled me - Once it tasted how real olive oil is supposed to taste, I will NEVER be able to go back to store bought again!"
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