Check the label for “extra virgin olive oil”
Look for a harvest date, not just a best-by date
Choose oil in dark glass or tin, not clear plastic
Verify the origin country or region
Look for third-party certification or quality seals
Read the ingredient list; it should say only olive oil
Avoid oils with vague terms like “olive oil blend” or “pure olive oil”
Smell for fresh, fruity, grassy, or peppery notes
Taste for bitterness and a peppery finish
Watch for rancid, waxy, or stale odors
Check the price; very cheap oil is often lower quality
Buy from reputable producers or trusted retailers
Store it away from heat, light, and air
Use it within a reasonable time after opening
Refrigerate a small sample to check for clouding and solidification
Look for a recent bottling date if available
Prefer oils with traceability information
Avoid bottles with no origin or producer details
Test a small amount on bread or in a spoon for flavor quality