Olive oil is one of the more expensive ingredients we buy as home cooks, but there are so many different kinds. For example, What's the difference between Extra virgin, virgin, pure, and light? What about filtered vs unfiltered? What does first cold-pressed mean? With all these terms including some questionable marketing terms, how are we supposed to know which is the good stuff?

Today, we'll explain all of this including why from a culinary perspective it's kind of pointless to buy anything except extra virgin olive oil.

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📚 Videos & Sources mentioned.
▪ https://olivecenter.ucdavis.ed....u/media/files/myths1 (study in olive oil by UC-Davis)
▪ https://www.youtube.com/watch?v=dnzSoMqOWDY (Video on how olive oil is made)
▪ http://www.oliveoilcommission.org/valued/ (qualifications for EVOO)
▪ https://www.aboutoliveoil.org/....certified-olive-oil- - NAOOA
▪ https://cooc.com/certified-oil....s/](https://cooc.com - COOC
▪ https://www.ams.usda.gov/grade....s-standards/olive-oi
▪ https://www.internationalolive....oil.org/olive-world/
▪ https://olivecenter.ucdavis.ed....u/media/files/myths1
▪ http://www.oliveoilcommission.org/valued/

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0:00 Episode Premise
0:26 How olive is made
1:00 4 types of olive oil
2:51 Why are free fatty acids important?
3:32 Common terms you'll see
4:30 What to look for on the bottle
6:06 Culinary roles of olive oil
7:54 Why anything but extra virgin is kind of pointless
8:45 Recommendation - Which olive oil should you buy
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.