Olive Oils

Extra virgin olive oil (EVOO) is the highest quality olive oil, made from the first cold pressing of olives, ensuring a pure, robust flavor and rich nutrient content. Regular olive oil, by contrast, is more refined and neutral, often used for high-heat cooking due to its milder taste.

The smoke point of olive oil varies depending on its type, with extra virgin olive oil generally reaching about 375°F, and regular olive oil closer to 465°F. This makes it versatile for both low-heat and moderate-heat cooking.

Yes, olive oil can be a flavorful substitute for vegetable oil in most recipes, especially for dressings, marinades, and sautéing. Keep in mind that it may slightly alter the flavor of baked goods, so use a light or mild olive oil for more neutral dishes.

Yes, olive oil does expire. While it doesn’t spoil like dairy, it can go bad over time, losing its flavor and aroma. Typically, olive oil lasts about 18-24 months from production when stored in a cool, dark place, but it’s best to use it within 6 months after opening for optimal freshness.