How to Choose a Good Olive Oil
Olive oil is a kitchen staple, and quality varies a lot. A few label clues will help you pick a fresh, flavorful bottle.
Last reviewed: October 2026 · How we research
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Start with "extra virgin"
Extra virgin olive oil (EVOO) is the top grade, made without chemical refining and with low acidity and good flavor. For everyday cooking, salads and dipping, it is usually the one to look for.
Check these label details
- Harvest date. Olive oil is best when fresh. A harvest date is more helpful than a best-by date, so look for the most recent one.
- Packaging. Dark glass or tin protects the oil from light. Clear bottles let it degrade faster.
- Origin. A single country, region or estate on the label is more informative than a vague "packed in" statement.
- Certifications. Seals such as COOC (California) or protected designations like PDO and PGP (Europe) indicate extra checks.
- Beware of marketing terms. "Light" refers to flavor, not calories, and "first cold pressed" is mostly a marketing phrase on modern bottles.
Price clues
Very low prices for a large bottle of EVOO can mean older or lower-quality oil. You do not have to buy the most expensive bottle, but you can use a better oil for finishing and salads and a more affordable one for general cooking.
Storage
- Keep it in a cool, dark cupboard away from the stove.
- Close the cap tightly after each use.
- Buy a size you will use up within a few months of opening. Oil that smells like crayons, putty or stale nuts has likely gone off.
Cooking
Extra virgin olive oil works well for sautéing and roasting at normal home-cooking temperatures. For very high-heat searing or deep frying, many cooks prefer another oil.
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