What to look for when buying olive oil 70–80% of “extra virgin” olive oil in the U.S. is fake, cut with cheap seed oils, or already rancid. Dark glass bottle – protects antioxidants from light Organic – fewer pesticides, cleaner flavor Cold-pressed – preserves nutrients & flavor Single origin – traceable to one farm/region Quality seal – COOC, PDO, PGI, or NAOOA certification Look for oil that’s deep green, slightly cloudy, and has a strong peppery bite in the back of your throat—that’s the sign