🫒 Extra-Virgin Olive Oil Demystified (and an Update for You)

🫒 Extra-Virgin Olive Oil Demystified

Let’s talk olive oil — because I often get asked: Which one should I use? Here's a quick, friendly breakdown to help you pick wisely:

Understanding “First Cold-Pressed”

You might see labels like first cold-pressed on extra-virgin olive oil (EVOO). It sounds fancy, but here’s what it really means:

• It’s made from the first extraction of the olives.

• Cold means the olives are processed under 27 °C/80 °F—this preserves flavor and nutrients. Ultimately, if it's labeled extra virgin, it's already meeting that standard—“first cold-pressed” is mostly marketing talk.

Choosing Real, Quality EVOO

To make sure you're getting the real deal, look for:

• Dark bottles—they protect the oil from light and degradation

• Freshness & origin—a label that lists producer or harvest date is a good sign

• Certification, seals, or expiration date — indicators that the oil has been tested and that it’s still fresh.

• Taste—good EVOO should taste fresh, slightly fruity or peppery, and leave a tingling on your throat. If it smells musty or lacks flavor, it’s likely past its best.

  
  

💡 While you can’t open the bottle and taste it in the store, do check it at home as soon as you open it. If it’s flat, rancid, or off, don’t be afraid to swap it out next time for another brand. Once you find a good one, stick with it!

When to Use Which

• Extra-virgin olive oil (EVOO): Best for salad dressings, drizzling, or light sautéing. It adds real flavor.

• Regular (refined) olive oil: Great for high-heat cooking where a neutral taste is fine.

Simple, right? Your choice of olive oil can elevate—or just blend in—so let your tastebuds be your guide. Use EVOO for bold flavor, and keep refines for the heat-heavy stuff.

🌟 A Little Update from Me

By the way… you may have noticed that some posts haven’t been showing up on Mondays like they used to — and a few weeks, they didn’t arrive at all.

Here’s why: right now, I’m juggling a lot of exciting projects — several new cookbooks in the works, plus the 2nd edition of my coaching book. And while I love sharing recipes and tips with you, I don’t feel good overpromising weekly emails when I know I can’t always deliver consistently. That’s why I’ve decided to shift Flavor of the Week into Flavor of the Month.

From now on, you’ll get Flavor of the Month in your inbox at the beginning of each month. Occasionally, you might get a bonus post if inspiration strikes (because sometimes I just have to share something delicious).

Thank you for sticking with me — I love having you along on this flavor-filled journey.

With Flavor Love,

Kerstin