Organic Food Guide

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  • A dark-tinted glass bottle or a tin.Exposure to light and heat will destroy an oil’s flavor, which is why you should avoid anything sold in a clear container, especially a plastic one. At home, stow your oil in a cabinet away from the stove.
  • “Extra virgin” on the label.Purified and refined oils, labeled simply “olive oil” or “pure olive oil,” are often made with lower-quality, processed oils that have little taste. Extra-virgin oils undergo minimal processing, so their flavor and aroma molecules remain intact.
  • A harvest or best-by date on the label.Oil does not improve with age. Look for a date stamp to make sure you are not buying anything more than two years old.
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