If a bottle does not have a harvest date listed, put it back. Never purchase olive oil without knowing the harvest date.
The seal of approval is usually found on the back of a bottle of olive oil.
Free fatty acid levels should be listed on an oil’s ingredients label. Avoid purchasing oils that do not list fatty acid levels.
One downside to a higher polyphenol content, however, is the taste. Some polyphenol contents are over 800, which can make olive oil a little more bitter.
When using olive oil as a salad dressing or for mild foods like mozzarella, go for a mild or medium strength oil. Heartier foods or more flavorful vegetables like tomatoes pair well with a more robust oil.
Extra virgin olive oil tolerates heat best, so opt for cheat brands of extra virgin olive oil for cooking.
Extra virgin brands of Colavita tend to have a very complex taste. For a more neutral taste, go for Bertolli extra virgin. Think about other factors, such as the oils spiciness, grassiness, fruitiness, and so on. It may be difficult to assess this at a grocery store. If you need a very specific flavor, shop at a farmer’s market. Those selling olive oil will generally be able to give you a good overview of their product’s flavor.
