Extra Virgin Olive Oil: Are You Buying the Right Bottle - and Using It in a Way That Protects Your Health?

We’ll skip the tasting notes and focus on what actually matters: how to pick a higher-polyphenol EVOO, avoid packaging that trashes it, and cook with it so you get the benefits you’re paying for.

For years, I felt quietly virtuous about my olive oil habit. Own-brand extra virgin from the supermarket, litre-sized plastic bottle, decanted into a nice ceramic bottle next to the hob. I was not, I told myself, one of those people still cooking with butter or seed oils.

Then I started reading the evidence more carefully, and experienced that particular…