Organic Food Guide
Healthy recipes, shopping tips, and ideas for smart eating.
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Get the most out of your local farmers’ market with these helpful pointers.
Plus: tips on what to do if you don't go the organic route.
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Real Simple translates common label terms to help you make the wisest choices.
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Use these smart suggestions from Nicholas Coleman, the chief olive-oil specialist at Eataly, New York City’s Italian-food mecca, to suss out the best oils in your local market.
- 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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