Extra virgin olive oil (EVOO) is the highest grade: mechanically extracted with no chemical refining, low acidity and good flavor. Virgin olive oil is also unrefined but has slightly more defects. 'Pure,' 'olive oil' and 'light' oils are mostly refined, with milder flavor; 'light' refers to taste, not calories. Buy EVOO in dark glass or tins with a recent harvest date, and store it away from heat and light.
Olive oil labels range from “extra virgin” to “light.” Here is what the grades mean and how to buy a good bottle.
The grades
| Grade | Processing | Flavor | Best for |
|---|---|---|---|
| Extra virgin (EVOO) | Mechanical extraction, unrefined, lowest acidity | Fruity, peppery, bitter notes | Everyday cooking, dressings, finishing |
| Virgin | Unrefined, slightly higher acidity | Milder, some defects | Cooking |
| Olive oil (“pure,” “classic”) | Blend of refined and virgin oil | Mild | Higher-heat cooking |
| Light / extra light | Refined | Neutral | Baking, frying |
| Pomace | Extracted from leftover pulp with solvents, refined | Neutral | High-heat cooking |
How to choose a good extra virgin olive oil
- Harvest date: look for a recent one, not just a best-by date.
- Dark glass or tin: protects oil from light.
- Origin: single-origin oils name the country or region.
- Certification seals from recognized bodies can add confidence.
- Taste: fresh EVOO tastes grassy, fruity or peppery, not musty or flat.
Storage
- Keep away from heat and light, not next to the stove.
- Close the cap tightly.
- Use within a few months of opening.
Cooking
Good EVOO is versatile for everyday sautéing and roasting. Use refined olive oil or another high-smoke-point oil for very high-heat cooking, and save your best EVOO for dressings and finishing.
Common questions
Is light olive oil lower in calories?
No. 'Light' refers to a lighter flavor and color from refining. It has the same calories as other olive oils.
Can you cook with extra virgin olive oil?
Yes. Good extra virgin olive oil works for everyday sautéing and roasting. For very high-heat searing, a refined olive oil or a high-smoke-point oil is often preferred.
How long does olive oil last?
It is best within about 12 to 18 months of harvest and soon after opening. Store it in a cool, dark place with the cap tightly closed.