There was a time decades ago when olive oil was considered a specialty food. But soon enough its versatility and health properties won us over, and now we use olive oil without a second thought. It’s as much a pantry staple in our kitchens as flour, sugar, and rice.
Not all olive oil is created equal, though, and while there are different kinds—extra virgin olive oil, light olive oil, just plain ol’ olive oil —if you’re looking for an everyday oil you can use for almost all your cooking, the options get narrowed down pretty quickly. (And now you know our favorite everyday olive oils!)
But what about heating olive oil? And what about olive oil fraud? We reveal the truth.
HOW OLIVE OIL IS MADE
Olive oil isn’t only food; it’s human history. A bedrock of the Mediterranean cuisines we love so well, olive oil is a cooking fat, a flavor agent, and a way of…