1. Dark bottles are best
Like oxygen and heat, exposure to light can prematurely spoil olive oil. To quickly sort the good from the bad, seek out darker glass bottles and overlook the clear ones, especially anything plastic. A quality producer will put care and attention into ensuring their packaging doesn’t mess with the longevity of their product.
2. An “extra virgin” distinction is crucial
If the bottle doesn’t specifically mention that it’s “extra virgin,” steer clear. It indicates that the oil hasn’t been, uh, touched. Or more specifically, refined. Refining is usually only done to remove impurities when using lesser-quality oils, which also removes any good flavor they may have had to begin with.