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Archive Home > 2010 > December > 28 > For extra-virgin olive oil, keep 2: a cheap one and a pricier one

For extra-virgin olive oil, keep 2: a cheap one and a pricier one

By Martha Stewart / The Bulletin
December 28, 2010

Q: How do the grades of olive oil differ, and which kind should I use for everyday cooking?

A: Extra-virgin olive oil, made from the first pressing of olives after harvest, has a bright, fruity taste. Neither heat nor chemicals are used to extract the oil (hence the labels “cold pressed” or....

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