7 Most Common Questions About Olive Oils-What Everyone Wants to Know About Olive Oil
When it comes to cooking oils, olive oil stands out as one of the healthiest and most versatile options. But with so many varieties on the market—extra virgin, cold-pressed, organic, infused, it’s no wonder customers have questions.
At Dos Olivos Markets, we believe understanding what’s in your bottle enhances your culinary experience. So, we’ve compiled the 7 most frequently asked questions about olive oil to help you make informed and delicious decisions.
1. What’s the difference between extra virgin olive oil and regular olive oil?
This is the most common olive oil question we receive and for good reason.
Extra Virgin Olive Oil (EVOO) is the highest-quality olive oil available. It’s made from the first cold pressing of olives and contains no additives or chemical treatments. EVOO has a fresh, fruity flavor and high levels of antioxidants and polyphenols.
Regular (or pure/light) olive oil undergoes refining processes and lacks the same flavor and health benefits. It’s often blended with other oils and is better suited for high-heat cooking due to its neutral taste.
Key takeaway: For dressings, drizzling, and dipping, go for EVOO. For frying or sautéing, regular olive oil can be a more economical choice.
2. Is cold-pressed olive oil better?
Yes, cold-pressed olive oil is generally considered superior in quality because it’s extracted without the use of heat or chemicals. This preserves the olive’s natural flavor, aroma, and nutrients.
Cold pressing keeps temperatures below 27°C (80°F), protecting the oil’s polyphenol content, which contributes to its antioxidant properties.
Look for labels that say “cold-pressed” or “first cold press”, especially when shopping for premium oils.
3. What is the best olive oil for cooking?
The best olive oil for cooking depends on the cooking method and flavor profile you’re aiming for.
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Extra virgin olive oil: Best for low to medium heat cooking, sautéing, finishing dishes, and making vinaigrettes.
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Virgin olive oil: Good for medium heat cooking.
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Refined or light olive oil: Suitable for high heat methods like roasting or frying due to its higher smoke point and neutral flavor.
While EVOO can be used for most cooking, using a more neutral olive oil for deep frying can help you save on cost without compromising health.
4. How should I store olive oil?
Proper storage is crucial to maintaining the quality and freshness of your olive oil.
Here’s how to do it:
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Store it in a cool, dark place, away from heat and sunlight.
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Keep it in a dark glass bottle or stainless steel container to protect it from light.
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Avoid storing olive oil near your stove or oven.
Olive oil doesn’t age like wine, it’s best consumed within 12–18 months of bottling and 3–6 months after opening.
Pro tip: If your oil smells musty, greasy, or waxy, it might have gone rancid.
5. What are the health benefits of olive oil?
Olive oil—especially extra virgin—is a powerhouse of heart-healthy fats and antioxidants. Its benefits include:
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Reduced inflammation thanks to polyphenols and oleocanthal
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Lower risk of heart disease by improving cholesterol and blood pressure
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Improved brain health and cognitive function
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Better skin due to vitamin E and fatty acids
It’s also a staple of the Mediterranean diet, which is associated with longevity and disease prevention.
EVOO is one of the few oils that delivers both flavor and nutrition in one pour.
6. Why does olive oil taste bitter or peppery?
That peppery bite or bitterness in high-quality olive oil is actually a good sign!
These sensations come from oleocanthal, a natural antioxidant with anti-inflammatory properties—similar to ibuprofen.
A little bitterness and pungency indicate the oil is:
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Fresh
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Rich in polyphenols
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Made from early harvest olives
Think of it as a way to verify the oil’s authenticity and health benefits. If your EVOO makes you cough, congrats, you’ve got the good stuff!
7. Are all olive oils the same?
Absolutely not. Olive oils vary based on:
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Olive variety (Arbequina, Picual, Hojiblanca, Koroneiki, etc.)
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Harvest time (early harvest oils have stronger flavor and more antioxidants)
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Processing method (cold-pressed vs. refined)
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Region and terroir (Spain, Italy, Greece, California—all produce unique profiles)
Some olive oils are fruity and delicate, perfect for dressings and seafood. Others are robust and grassy, ideal for grilled meats and soups.
At Dos Olivos Markets, we offer a curated selection of Spanish and Mediterranean olive oils, including award-winning options like:
Every bottle tells a story of region, tradition, and craftsmanship.
Olive oil is more than just a kitchen staple, it’s a culinary treasure rooted in tradition, flavor, and health. By understanding its nuances, you’ll get the most out of every drop.
Whether you’re a chef, a home cook, or a gourmet enthusiast, we invite you to explore our selection at DosOlivosMarkets.com, where every oil is handpicked for purity, taste, and quality.
