🫒 Don’t kill your olive oil
Olive oil is not just a staple. It’s history in a bottle. It’s what makes a tomato sing, a salad dance, and a stew feel like home. But behind that golden pour, there’s a world of confusion—and often, a little deception.
We’ve all heard the phrase “extra virgin”, but what does it truly mean? And more importantly: is the olive oil in your kitchen what it claims to be?
Let’s uncover what makes real olive oil special—and how to protect it like it deserves.
🌿 It begins with the fruit
Real olive oil is a fresh fruit juice. It's made by mechanically pressing olives—ideally within hours of harvest—without chemicals or heat. The result is a vibrant oil rich in polyphenols, anti-inflammatory compounds that are the secret behind its bitter taste, peppery finish, and impressive health benefits.
This isn’t just theory—it’s something I see every day. Living in Spain, it’s hard not to notice how many older people remain active, sharp, and socially engaged well into their 80s and 90s. A big part of that resilience comes from the Mediterranean way of eating—rich in vegetables, legumes, and yes, real extra virgin olive oil.
It’s no coincidence that this diet is a common thread in the world’s Blue Zones—regions where people live longer and healthier than anywhere else.
But olive oil is also delicate. It oxidizes with light, air, and time. The way it's harvested, stored, packaged, and used makes all the difference between medicine and mediocrity.
🕊️ What “extra virgin” really means
Extra virgin is meant to represent the highest standard of olive oil. It should have:
A bold, clean, slightly bitter and peppery taste
Low natural acidity
No defects like rancidity or mold
No chemical treatment or refinement
But the label on the bottle doesn’t always guarantee what’s inside. The oil may have started as extra virgin, but if it was poorly bottled, stored under bright lights, or left too long on a shelf, its quality and benefits can fade away before you even open it.
That’s why the bottle itself matters more than you think.
🍾 Why packaging matters
Olive oil is sensitive. The right packaging preserves its freshness, while the wrong one can destroy it. Here's how each material behaves:
| Packaging Material | Pros | Cons | Kuisit Recommendation |
|---|---|---|---|
| Dark glass bottle | Protects from light, inert, widely used | Still sensitive to heat | Ideal for daily use at home |
| Tin (metal can) | Blocks all light, great for large volumes | Dents easily; needs food-safe interior | Perfect for bulk storage, refill smaller bottle |
| Clear plastic bottle | Lightweight and inexpensive | Exposes oil to light and air; may release chemicals | Not recommended |
| Clear glass bottle | Visually appealing | Allows light in; degrades oil quickly | Use only for display |
| Squeeze bottle (plastic) | Precise drizzle; trendy and practical | Often clear and kept near heat sources | Use only if opaque and kept in a dark, cool spot |
🚫 The squeeze bottle trend
Squeeze bottles are fashionable in modern kitchens and on social media. They offer control, ease, and style. But they come with a downside: most are made of clear plastic and sit next to hot stoves, exposed to light and heat.
This exposure slowly breaks down the oil—dulling its flavor and stripping its benefits. If you like the convenience, choose an opaque squeeze bottle and store it away from heat and light. Refill it from a well-kept dark glass or tin bottle.
Convenience should never come at the cost of quality.
🔍 How to choose a good olive oil
1. Look for harvest date, not just expiration
Fresher is better. Try to use within 12–18 months of harvest.
2. Choose dark glass bottles or tins
Light degrades the oil. Avoid clear bottles.
3. Check for certifications
Seals from COOC (California), DOP (EU), or NAOOA indicate quality control.
4. Trust your senses
Real extra virgin olive oil smells fresh, grassy, peppery. It should tingle in the throat—that’s the polyphenols at work.
🍽️ How to use olive oil properly
Even the finest oil can lose its magic if misused. To preserve its qualities, we must treat it with care.
🔥 Cooking with olive oil
Use low to medium heat only. Olive oil can handle sautéing and gentle roasting, but very high temperatures break down its structure and strip its benefits.
Avoid smoking. If the oil starts to smoke, it's already losing what makes it special.
A simple rule: cook briefly, finish generously. Let it flavor your dishes twice.
🥗 Using it raw
This is where olive oil shines brightest:
As a finishing drizzle on vegetables, grains, meats, or soups
In vinaigrettes and sauces, where its richness balances acidity
Over toast, cheeses, or even desserts like fruit or dark chocolate
For preserving herbs or roasted garlic in the fridge
Use it cold, and it will speak.
📋 Quick guide to olive oil types
| Type of Olive Oil | Acidity | Flavor | Best Use |
|---|---|---|---|
| Extra Virgin (EVOO) | <0.8% | Bold, grassy, peppery | Raw use, finishing, gentle cooking |
| Virgin | <2% | Mild, fruity | General cooking and marinades |
| Other grades | Processed | Flat or neutral | Not recommended in a real kitchen |
🧠 Kuisit tip
Don’t treat olive oil like a shelf-stable product. Treat it like fresh juice:
Keep it cool and away from sunlight
Always close the bottle tightly
Never leave it near the stove
Pour what you need, seal the rest
Once opened, finish your bottle within 3 to 6 months. Don’t let it sit and fade.
And above all: use it generously, but with care
Great olive oil doesn’t just cook—it completes.