How to Choose Good Olive Oil

With so many olive oils on the market, how do you find quality? Here's what to look for—and what to avoid—when buying extra virgin olive oil.

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What to Look For

  • Harvest Date

    Fresh oil is better. Look for a harvest date (not just a "best by" date) and buy from the most recent harvest.

  • Dark Packaging

    Light degrades olive oil. Choose bottles in dark glass or tins that block light.

  • Single Origin

    Oil from one region or farm is typically higher quality than blends from multiple countries.

  • Cold-Extracted

    This ensures the oil was made without heat, preserving polyphenols and flavour.

  • Price

    Quality EVOO costs more to produce. If it seems too cheap, it probably isn't genuine extra virgin.

Red Flags to Avoid

  • • Clear glass bottles on brightly lit shelves
  • • No harvest date or only a vague \"best by\" date years away
  • • Extremely low prices for large volumes
  • • \"Light\" or \"pure\" olive oil (these are refined, not extra virgin)
  • • Blends from multiple unspecified countries

The Taste Test

Real extra virgin olive oil should taste:

  • • Fresh — Grassy, green, or fruity notes
  • • Peppery — A slight burn at the back of your throat
  • • Slightly bitter — Especially with fresh oil

If your oil tastes flat, greasy, or rancid, it's not quality EVOO.

Nifolia Checks Every Box

Single-origin, cold-extracted, harvest-dated, and shipped in protective tins. Taste the difference quality makes.

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