How to Choose an Olive Oil?

Taste!

  • Light and delicate dishes such as fish or soups may be better served by a milder, less fruity olive oil.
  • Full-flavored, more robust dishes made with red meat and tomato-based sauces, as well as hearty stews, even steamed vegetables and salads, may be better with fruitier, more flavorful olive oil.
  • As olive oils are different in origin, color, texture and taste, it is impossible to select only one oil.


Furthermore, oils should be chosen according to the ingredients and flavors of a specific dish.

In the end, let your own taste preference be your guide!

More FAQs

Olive Oil Glossary

  • Acidity: Amount of free fatty acids in a food or other substance. In olive oil, measured by free oleic acid content. 

  • Antioxidants: Natural or synthetic substances that prevent or delay process of oxidation (process of combining with unstable form of oxygen) that can be damaging to cells and tissues. Help protect body from harmful substances called free radicals (unstable, highly reactive form of oxygen that can attack cell membranes and harm body) Found naturally in body and in some foods. Read more...