Name: A Guide to High-Quality Extra Virgin Olive Oil
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bottle high-quality extra virgin olive oil

To ensure freshness, look for the harvest year (labeled 'Campagna olearia' on Italian bottles) on the label. The most recent harvest is the best.

Choose olive oil that comes in a dark glass bottle, as this protects it from light which can degrade its quality.

Fresh, high-quality olive oil is rich in beneficial polyphenols, antioxidants, and Vitamin E.

If a harvest date is not listed on the bottle, the oil may be old and could have lost its nutritional value.

Extra virgin olive oil has a shelf life of approximately 18 months from the harvest date. It's best not to use it after this period, as the nutrients will have degraded.

You can cook with extra virgin olive oil for quick, low-to-medium heat applications like a brief sauté for a sauce.

Avoid using high-quality extra virgin olive oil for high-heat cooking or deep frying, as it can burn and lose its benefits.

The best way to enjoy high-quality extra virgin olive oil is raw, as a finishing oil to season salads, legumes, steaks, and other dishes to get the full flavor and health benefits.

A Guide to High-Quality Extra Virgin Olive Oil

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