Decode that label
“Extra-virgin” is the highest designation of quality given to olive oil, meaning it’s unrefined, free of chemicals and other “defects” like rancidity, and never treated with heat. Quality can still vary within the extra-virgin category, but without intimate preexisting knowledge of individual olive oil brands,.
Look for those two words, and you've already eliminated a vast array of crappy bottles.Oil is, by definition, 100% fat—there is no such thing as a "low fat" olive oil.that actually means the oil has been refined and treated with heat to strip away odor and flavor. If you're looking for an oil that doesn't taste or smell like anything, you're better off buying a cheap
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