Olive oil is a staple in my house. I use it for everything from salads to cooking (lightly, not deep frying or anything intense like that). I don’t use one particular brand all the time because I like to try different things, but there is a method I like to use to keep it fresher longer and to make sure that what I’ve bought is actually the real thing. Have you heard about all that olive oil fraud lately?
There is some debate on how to figure out if olive oil is pure and 100% what you think you’re paying for. Some say if the olive solidifies when refrigerated that it’s a pure oil; others, like the folks over at The Olive Oil Times, disagree. They suggest looking for harvest date on the packaging and checking for a seal of certification by the California Olive Oil Council.