Fact: Not All Extra Virgin Olive Oil Is Created Equally

Picture this: You've just made it to the grocery store, which is already a major accomplishment (I get it, you're busy), and making time to pick up a few things actually takes effort. Soon enough find yourself strolling down the aisle housing olive oils and sure enough you find yourself facing (while probably pacing) a row of bottles on bottles; choices on choices. And somehow, you find yourself standing there silently, sending a plea for help.

The begging question arrives: How the heck do you decide on a bottle? In an industry where 70% of the oils on the market are aduldterated, aka not actually extra-virgin, there are New World techniques in certain regions – think California and Australia – that are devoted to modernizing the method to bring you the richest; the purest; the most unrefined oils on the market.

To help you navigate your way next time you're in the store, I am here to help with a few basics to help you pick up a bottle that doesn't break the bank, and more importantly – disappoint when you go to fire up that grill later for your next rooftop BBQ.

Let's start with the basics: How are extra virgin olive oils different?

Let's start with the old saying quality over quantity. New World producers know that no millennial wants any sort of funky additive in his or her oils. Because of this, New World technique yield's a smaller batch. That said, for those who adapt to this method, a company like Cobram Estate Extra Virgin Olive Oil will utilize two harvest seasons to capitalize the most fresh, most natural, oil possible twice a year.

The industry standards require that true extra virgin olive oil must have an acidity below .8% — and well — actually taste like olives. Most of the Old World stuff from places like Italy, Spain and Greece, doesn't hit this acidity level; brands like Cobram Estate come in at .3%. Just saying...

Sorry, Italy, love you always but I think I will stick to eating your gelato instead.

Another "Green Juice" to have on your radar? Yes, it's true.

...And this green juice is all about those olives; extra virgin olive oil is simply the juice of olives. Are you secretly cringing at the thought of another juice on the market? And just like the other green juices out there (Juice Press, anyone?), the same goes with this green olive juice; the less processed – less refined – the better it is for you.

Olives, for example, are a great source of heart-healthy monounsaturated fats (hello, heart health!), and the common buzz-word in the wellness world, antioxidants. Oils, like Cobram Estate Extra Virgin Olive Oil, hold their health benefits at extremely temperatures and have a high enough smoke point to withstand you frying that egg... complete your avo smash, of course.

Moving on, let's call a spade a spade; The better it tastes, the better it is for you.

The things that add to this raw, yet incredible, flavor are polyphenols; an antioxidant that is proven to do amazing things for your health. These are the same things that fight inflammation, aging and weight gain.

Bonus: Did I mention they're said to even help a hangover...? That should be reason enough to get your hands on a good bottle (of oil, of course)!

And like all good things; The good stuff does expire.

Try to purchase an olive oil where you can see the actual harvest date to verify freshness. You're not looking for the #eternal shelf life with this product.

Fact: The average shelf life for extra virgin olive oil is 18 months.

Your goal? Buy oil that has been most recently harvested.

It's important to feel knowledgeable on the differences between these old world and new world as a consumer. Ready to stock up on the good stuff?