Buying: Olive Oil

• always extra-virgin
  • unrefined, from first pressing, never treated with heat, free of chemicals
• no such thing as "light" low fat olive oil
  • probably means it's been refined/heated)
• read the fine print for true country of origin (IT = Italy). Make sure it comes from a single place
• only buy opaque bottles made of dark glass/metal
  • exposure to light causes a substantial loss of antioxidants and an increase in rancidity
• look for a harvest/pressing date that's within the past 18 months
  • if not labelled, it's probably not a good sign