North American Olive Oil Association Blog

Top 10 Olive Oil Blog Posts of 2016

It's almost the end of the 2016. Thank you for reading our blog and following our social media posts.  Here are the top 10 posts from our blog.

Olive oil harvest

It's olive oil harvest time in the Northern hemisphere! Read on to learn more about how olive oil is made!

Should olive oil be stored in the refrigerator?

Experts agree that olive oil should be stored in a cool dark place. Does that mean you should store olive oil in the refrigerator?

Are you an olive oil expert?

Take this quiz to find out if you are an olive oil expert. 

Olive Oil Myths vs Facts

There is a lot of misinformation concerning olive oil on the Internet. Here's a side-by-side look at the myths and facts about olive oil.

Grades of Olive Oil [video]

The International Olive Council (IOC) in Madrid, Spain, sets the grades and standards for world olive oil trade, which members of the North American Olive Oil Association agree to follow. The different types of olive oil are distinguished by their production method, flavor and chemistry. For production and trading purposes there are six different grades of Olive Oil and three different grades of Olive-Pomace Oil, although consumers are usually offered only two or three types for home or restaurant use. All olive oils offer benefits compared to commonly-used cooking oils, but the health and usage benefits vary among the grades.

Buying Olive Oil [video]

 Consumers in North America usually have access to a few types of olive oil at supermarkets as well as many brands or variations of extra virgin olive oil at specialty shops and other retailers. Choosing the “right” oil depends on how much flavor is needed, what the cooking usage will be, and the available budget. It also helps to understand the classifications and the common marketing terms used on olive oil labels.

Olive Oil 101

Here's a visual guide to buying, storing and purchasing olive oil.

How olive oil is made [video]

 Civilizations have been producing olive oil for thousands of years. In the most simple terms, olive oil is the consumable liquid extracted from crushed olives. Traditional methods of obtaining olive oil date back to ancient times and the process didn’t change very much until the 20 th century. Today, production technology is becoming more and more advanced, allowing suppliers to provide better quality olive oil than ever before.

Does olive oil have to taste peppery?

You may have heard that true, authentic extra-virgin olive oil must be very peppery, bitter or will have a slight burn when you swallow it. Is this true? Not always.

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