Olive oil is almost as old as time itself, and as versatile as a pair of jeans.
But that bottle in your pantry may not be everything it claims to be.
The result oil that’s either rancid-tasting, less healthful, or both.
Considering olive oil’s price and health benefits, it pays to be a smart consumer.
Here’s how to ensure the oil you buy is the best it can be.
After all,Rachael Rayhelped make the phrase “EVOO” part of the national vocabulary.
Light olive oil has also been processed to help it withstand higher cooking temperatures.
If the bottle’s label also indicates an FFA level, that’s even better.
The initials stand for “free fatty acidity,” and a low acidity level means a superior oil.
Light can also break down even the best olive oil.
Then keep it away from direct sunlight, advisesThe Kitchn.
If the oil tastes bland, greasy, metallic, or otherwise unpleasant, give it a hard pass.
Mueller lists a number ofsupermarket brandsof olive oil that offer excellent andbudget-friendly products.
Included on the list are California Olive Ranch, O-Live, and Lucini.
after you snag your top-notch bottle of olive oil, use it often to keep it from going rancid.
Lastly, Mueller has an unusual suggestion use it as a topping for vanilla ice cream.
“Try it before you scoff!”
