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(If you do find one you like in a clear bottle, be sure to store it in the cupboard instead of on the countertop.) Read the label to learn the country or countries of origin and the harvest date.
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No matter what you choose, there are still a few easy ground rules to follow: Look for dark or opaque bottles because olive oil doesn’t like light. Many products on this list are good for both. Others are meant for drizzling on top of finished dishes they taste best when served straight from the vessel. Some are meant solely for cooking they’re milder and won’t lose too much flavor when they interact with heat. Try enough and you’ll start to notice different flavor profiles - like piquant, peppery, mild, grassy, fiery - and which one you like best. You might wonder, Is this one better for cooking or finishing? Should I stick to Italian oils or try Californian, Greek, or Spanish? Is there such a thing as a good and cheap olive oil?Įxperts will tell you buying olive oil (that is, extra-virgin olive oil) really comes down to personal preference. The olive-oil section at the grocery store can be overwhelming.