The Case for Extra Virgin When it comes to salads, extra virgin olive oil is the undisputed champion. You are paying for the chemical extraction process and the flavor compounds, not just the brand name.
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You should look for oils that are bottled in dark glass to protect them from light, which causes rancidity. Keep your oil in a cool, dark cupboard away from the stove and the oven.
The harvest date is also crucial; a recent date ensures the flavors are sharp and the antioxidants are potent. Avoid large, clear plastic bottles sitting in direct light on a supermarket shelf, as these are likely oxidized and stale.
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Heat and light are the primary enemies of olive oil, accelerating the oxidation process that turns it rancid. Here are some characteristics to seek out: Fruitiness: A fresh, olive taste reminiscent of green apples or tomatoes.
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