Olive oil.....

Olive oil is great for your health and a staple of the Mediterranean diet. It’s still steeped in mystery and confusion. 

All olive oils have roughly the same amount of calories and fat. “Light” refers to the color and flavor of this oil, and is highly refined.

Extra virgin olive oil has a lower smoke point than others. It’s perfectly safe for sautéing at medium temperatures. It is the purest form of olive oil, and contains the most health supportive oleic acid so there’s no need to use it only for salad dressing.

A slightly bitter taste can indicate the presence of antioxidants.  With a fresh extra virgin olive oil, you should taste, olives, and also some grassy or fruity notes.

The oil goes rancid quicker with heat and light. Look for dark-colored glass or tin container, and store it in a cool spot, away from sunlight.

It’s better to buy olive oil in smaller quantities to use it up within about 6 weeks.

For quality, look for seals from the USDA, the North American Olive Oil Association, the California Olive Oil Council, or the Extra Virgin Alliance. The fridge test is no go. Just a thought