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  • Writer's pictureAmanda DeLaura

What is my olive oil of choice?

Updated: Feb 29

I recently returned from three weeks in Italy and after seeing real, gorgeous olive groves in Tuscany, I feel 100% compelled to share with you what three things I consider when buying olive oil.


1) I BUY EXTRA VIRGIN OLIVE OIL (EVOO)


Extra virgin olive oil is from olives that have been cold-pressed. Which means EVOO is totally pure, unadulterated oil that has not been exposed to heat and never been chemically destabilized. EVOO also contains the highest levels of disease-fighting antioxidants of all olive oils.


2) I BUY EVOO FROM A SINGLE SOURCE


It's common and easy for producers to mix rancid oil from one farm with non-rancid oil from another. The good olive oil will often disguises the taste of the rancid oil. So whether or not the bottle says "from Italy" read the back of the label to make sure it comes from a single source/farm.


3) I BUY EVOO IN A DARK, GLASS CONTAINER


The more EVOO is exposed to sunlight, oxygen, and heat, the quicker it will loose flavor, potency, vibrancy and turn rancid. Store your bottle in a dark, damp place. and not next to your stove like every "perfect" looking Instagram-worthy kitchen.

And now you're probably thinking, "can't you just tell me what brand to buy?"

Sure! I use Bragg's Olive organic, unrefined, unfiltered

extra virgin olive oil. You can find it here.


I hope you found this brief article helpful. Please reach out with any questions you might have of your own at info@amandadelaura.com! Now let's grab some local produce and get cooking.


xoxo & bon appétit

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