The Ultimate Guide to Olive Oil: Benefits, Myths, Beauty Uses & How to Choose the Best One

Everything you ever wanted to know about olive oil—from your kitchen to your bathroom cabinet.

Confession…

A few years ago, if you had asked me to pick out a good olive oil, I probably would have grabbed whichever bottle happened to be on sale.

After all…olive oil is olive oil, right?

Wrong.

As a Registered Nurse who’s passionate about health, nutrition, anti-aging, and living well naturally, I’ve learned that not all olive oils are created equal. Some are packed with powerful antioxidants and healthy fats, while others are so heavily processed that many of those benefits have been lost before they ever reach your kitchen.

The more I researched olive oil, the more fascinated I became.

It’s one of the few foods that has been treasured for thousands of years and is still backed by modern science. Ancient civilizations called it “liquid gold,” and honestly, I think they were onto something.

Today, olive oil is one of the most studied foods in the world. Research continues to link high-quality extra-virgin olive oil with heart and brain health, healthy aging, reduced inflammation, and even longevity.

But here’s the problem…

Walk into any grocery store, and you’ll find an entire aisle of bottles claiming to be “pure,” “light,” “premium,” or “extra virgin.” It’s confusing, and unfortunately, not every bottle deserves a place in your pantry.

So I decided to do the research for you.

By the time you finish reading this guide, you’ll understand:

• Why are some olive oils far healthier than others?
• What “extra virgin” actually means
• Whether you can safely cook with olive oil
• Why polyphenols matter
• The truth about seed oils
• How I use olive oil as a beauty treatment
• Which olive oils I personally recommend
• And how to avoid wasting money on poor-quality bottles

Let’s dive in.

If you just want a quick reference guide without reading the full breakdown, here’s a simple comparison of some of the best olive oils based on quality, origin, and how I personally use (or plan to use) them.

Olive Oil Comparison Chart

What Exactly Is Olive Oil?

Olive oil is exactly what it sounds like… oil extracted from olives, the fruit of the olive tree (Olea europaea).

Unlike many seed-based cooking oils, olives naturally contain a high amount of oil, allowing producers to simply crush the fruit and separate the oil without extensive industrial processing.

That’s one of the reasons olive oil has remained a dietary staple throughout the Mediterranean for thousands of years.

When produced properly, olive oil is surprisingly simple.

Fresh olives are harvested, washed, crushed into a paste, and then mechanically pressed or centrifuged to separate the oil from the water and solids.

That’s it. No harsh chemicals, bleaching., deodorizing, or complicated refining process. At least… that’s true for extra-virgin olive oil. We’ll talk about the other types in just a minute.

Why Is Olive Oil Called “Liquid Gold”?

The ancient Greeks called olive oil “liquid gold” because it was one of their most valuable resources.

It was used for:

• Cooking
• Skin care
• Hair care
• Medicine
• Religious ceremonies
• Athletic competitions
• Lamp fuel
• Trade and commerce

Today, scientists have discovered that olive oil contains an incredible combination of nutrients that help explain why it earned such a legendary reputation.

High-quality extra virgin olive oil contains:

• Heart-healthy monounsaturated fats
• Vitamin E
• Vitamin K
• Squalene (a natural moisturizer also found in our skin)
• Powerful plant antioxidants called polyphenols
• Oleic acid
• Hydroxytyrosol: one of the most potent antioxidants found in nature

It’s this unique combination that makes olive oil so much more than just another cooking fat.

Related Read: COLORIFIC SALAD: A VIBRANT DISH FOR EVERY OCCASION

How Olive Oil Is Made (And Why It Matters)

One of the biggest differences between olive oil and many other cooking oils lies in how they’re produced. High-quality extra virgin olive oil is made in just a few simple steps.

Step 1: Harvesting

The olives are picked directly from the tree. Many premium producers harvest early in the season while the olives are still green.

Why? Early-harvest olives contain significantly more polyphenols and antioxidants.

The downside? They produce much less oil.

That means higher quality, but also higher prices.

Step 2: Washing

The olives are cleaned to remove dirt and leaves.

Step 3: Crushing

The entire olive is crushed into a thick paste.

Step 4: Cold Pressing

Despite the name, modern producers rarely use old-fashioned presses anymore. Instead, the olive paste is centrifuged to separate the oil from the water and pulp.

To earn the label “cold pressed” or “cold extracted,” the oil must remain below approximately 80.6°F (27°C) during extraction.

Keeping temperatures low helps preserve delicate antioxidants, flavor compounds, and polyphenols.

Step 5: Filtering & Bottling

Some producers filter their oil. Others don’t. Neither is necessarily better… it mostly affects appearance and shelf life. The finished oil is bottled, ideally in dark glass to protect it from light.

Extra Virgin vs. Virgin vs. Olive Oil vs. Light Olive Oil

This is where most people get confused. Let’s simplify it.

Extra Virgin Olive Oil (EVOO)

This is the gold standard.

It’s the least processed form of olive oil and contains the highest levels of beneficial antioxidants and polyphenols.

Extra virgin olive oil must meet strict standards for acidity, flavor, and quality. If you’re buying olive oil for health benefits, this is the one I recommend.

Virgin Olive Oil

Virgin olive oil is still mechanically extracted but has slightly higher acidity and a few more flavor defects than extra-virgin olive oil.

It’s perfectly fine, but it contains fewer antioxidants and is much less common in U.S. grocery stores.

“Olive Oil” or “Pure Olive Oil”

Here’s where marketing gets a little sneaky. Many people assume “Pure Olive Oil” must be the purest, healthiest option. It’s actually the opposite.

These bottles are usually made with refined olive oil blended with a small amount of virgin or extra-virgin olive oil to enhance flavor.

Refining removes many of the compounds that make olive oil so healthy. If a bottle simply says “Olive Oil” without the words “Extra Virgin,” it’s usually a refined product or a blend.

Light Olive Oil

This one fools many shoppers. “Light” has absolutely nothing to do with calories.

It simply means:

• Lighter color
• Milder flavor
• More refined

It contains virtually the same number of calories as extra-virgin olive oil, but far fewer antioxidants.

So…What Does “Refined” Actually Mean?

This was one of the biggest surprises for me while researching this article.

When olive oil is refined, it undergoes additional processing to remove imperfections in flavor, aroma, and color. Depending on the producer, refining may involve:

• Heat
• Filtration
• Deodorizing
• Chemical processing

The end result is an oil that’s more neutral in taste and has a higher smoke point.

Unfortunately, it also contains fewer naturally occurring polyphenols, antioxidants, and other beneficial plant compounds that make extra-virgin olive oil so special.

Think of it like this…

Extra Virgin Olive Oil is like fresh-squeezed orange juice.

Refined olive oil is like orange juice that’s been heavily processed before reaching your glass.

Both are still orange juice, but one retains much more of its natural goodness.

That’s why I always recommend looking specifically for the words “Extra Virgin Olive Oil” on the front of the bottle.

If it doesn’t say “Extra Virgin,” I immediately start reading the label a little more carefully.

What Are Polyphenols (And Why Should You Care?)

If you’ve been shopping for premium olive oil lately, you’ve probably seen the words “high polyphenol” everywhere.

They’re more than just a marketing buzzword. Polyphenols are naturally occurring plant compounds that act as powerful antioxidants. They’re thought to support heart health, reduce inflammation, promote a healthy gut, and may even help improve insulin sensitivity. Some of the richest sources of polyphenols include colorful berries, cloves, unsweetened cocoa powder, dark chocolate (70% cacao or higher), coffee, green tea, flaxseeds, red or purple grapes, and extra virgin olive oil.

They help protect our cells from oxidative stress and inflammation—two processes believed to contribute to aging and many chronic diseases.

One of the most impressive polyphenols in olive oil is hydroxytyrosol.

Researchers believe it contributes to many of olive oil’s celebrated health benefits, including supporting heart health and helping protect our cells from oxidative damage.

Generally speaking, olive oils harvested earlier in the season contain much higher levels of polyphenols than oils made from fully ripened olives.

That’s one reason premium extra virgin olive oils often cost more. You’re paying for quality… not just quantity.

And here’s a fun fact… That little peppery “kick” you sometimes feel at the back of your throat after tasting a really good olive oil? That’s often a sign of high polyphenol content.

So don’t mistake that peppery bite for a flaw. Many olive oil experts actually celebrate it.

The Incredible Health Benefits of Olive Oil

One of the reasons olive oil has stood the test of time is that its health benefits aren’t based solely on tradition… they’re supported by decades of scientific research.

While no single food is a miracle cure, extra-virgin olive oil is one of the few foods that consistently appear in studies on healthy aging, cardiovascular health, and longevity.

Let’s look at why.

1. Supports Heart Health

If I had to choose one food that’s earned its “heart-healthy” reputation, extra virgin olive oil would be near the top of the list.

Its primary fat is oleic acid, a monounsaturated fat that’s been associated with healthier cholesterol levels and reduced inflammation.

Studies have found that replacing highly processed fats with extra virgin olive oil may help:

• Lower LDL (“bad”) cholesterol
• Protect LDL from oxidation
• Improve HDL (“good”) cholesterol
• Support healthy blood vessels
• Promote healthy blood pressure
• Reduce chronic inflammation

These are some of the reasons olive oil plays such a central role in the Mediterranean diet, which has repeatedly been associated with lower rates of heart disease.

2. May Help Protect Your Brain

Our brains are largely composed of fat, so the types of fat we consume matter. Researchers continue to study olive oil’s role in supporting:

• Memory
• Learning
• Healthy cognitive aging
• Protection against oxidative stress

Some evidence even suggests that people who regularly consume olive oil as part of a Mediterranean-style diet may experience slower cognitive decline as they age.

While there’s still much to learn, it’s another reason I choose olive oil as my primary cooking oil.

3. Helps Fight Inflammation

Inflammation is your body’s natural response to injury and infection. Short-term inflammation is helpful. Chronic inflammation is another story.

Long-term inflammation has been linked to numerous chronic conditions, including heart disease, diabetes, arthritis, and certain cancers.

One reason researchers are so interested in olive oil is that it naturally contains anti-inflammatory compounds, including oleocanthal (another type of polyphenol).

Interestingly, like hydrotyrosol, oleocanthal contributes to the peppery sensation you feel at the back of your throat when tasting a fresh, high-quality extra-virgin olive oil.

It’s one more reason not to shy away from that little “bite.”

4. Supports a Healthy Gut

We often think about probiotics when discussing gut health, but olive oil deserves some attention, too.

Emerging research suggests that extra-virgin olive oil may support a healthy gut microbiome by promoting the growth of beneficial bacteria.

A healthy gut has been linked to everything from immune function to mood and overall health.

While olive oil isn’t a substitute for eating plenty of fiber-rich fruits and vegetables, it may be another simple way to support your digestive system.

5. May Support Healthy Aging

One of my favorite things about olive oil is that it’s not marketed as some trendy “superfood.” People have been consuming it for thousands of years.

Its combination of healthy fats, antioxidants, and anti-inflammatory compounds makes it one of the most well-researched foods associated with healthy aging.

Could olive oil be one of the secrets behind the remarkable longevity seen in parts of the Mediterranean? Like we read about in the Blue Zones, where there are the highest numbers of centenarians. Many researchers think it plays an important role.

6. Helps You Absorb Nutrients

Here’s something many people don’t realize. Some vitamins are fat-soluble, meaning your body absorbs them much better when eaten with healthy fats.

These include:

• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K

Drizzling extra-virgin olive oil over a salad or roasted vegetables doesn’t just make them taste better… it may actually help your body absorb more nutrients from your meal. Now that’s a delicious health hack!

Olive Oil vs. Other Cooking Oils

If you’ve read my blog before, you know I prefer keeping things simple. When it comes to cooking oils, my pantry isn’t overflowing with a dozen different bottles. Here’s how I think about the most common options.

Extra Virgin Olive Oil

My first choice for most everyday cooking.

Pros:

• Rich in antioxidants
• High in polyphenols
• Heart-healthy monounsaturated fats
• Backed by decades of research
• Delicious flavor

Cons:

• More expensive than refined oils

Avocado Oil

Another excellent option.

Pros:

• High smoke point
• Mostly monounsaturated fats
• Mild flavor

Cons:

• More expensive
• Quality varies widely between brands

Grass-Fed Butter & Ghee

I still enjoy butter in moderation. Grass-fed butter and ghee are less processed than many industrial seed oils and can be wonderful for certain recipes.

I simply use them in smaller amounts because they’re higher in saturated fat than olive oil.

Coconut Oil

Coconut oil has become incredibly popular. It’s very stable for cooking because it’s high in saturated fat. I enjoy it occasionally, especially in baking or certain recipes, but I don’t use it as my primary cooking oil.

Related Read: FRESH AND FLAVORFUL SUMMER GREEN BEAN SALAD RECIPE

What About Canola Oil and Vegetable Oil?

Now let’s address the elephant in the room. This topic has become one of the biggest nutrition debates online. If you’ve spent any time on social media lately, you’ve probably heard someone claim that seed oils are “toxic.”

Others insist they’re perfectly healthy. So who’s right? As with many nutrition topics… The answer isn’t black and white.

What Are Seed Oils?

Most vegetable oils are actually extracted from seeds.

These include:

• • Canola oil
• • Soybean oil
• • Corn oil
• • Cottonseed oil
• • Sunflower oil
• • Safflower oil
• • Grapeseed oil

Unlike olives, which naturally contain abundant oil, these seeds typically require much more industrial processing to extract their oil.

That processing often involves:

• • High heat
• • Solvent extraction
• • Bleaching
• • Deodorizing

This doesn’t automatically make them “bad,” but it does make them much more processed than extra virgin olive oil.

Why Are Some Experts Concerned About Seed Oils?

There are a few reasons many functional medicine practitioners and nutrition experts encourage minimizing highly refined seed oils.

1. They’re Highly Processed

Many people today are trying to eat fewer ultra-processed foods. Extra virgin olive oil is minimally processed. Most seed oils are not. That’s one reason I choose extra-virgin olive oil whenever possible.

2. Omega-6 Balance

Seed oils tend to be high in omega-6 fatty acids. Omega-6 fats are essential, meaning we need them.

The concern isn’t that omega-6 is inherently unhealthy; it’s that many people consume far more omega-6 than omega-3 fats.

Some researchers believe this imbalance may contribute to chronic inflammation, although the science is still evolving.

Rather than obsessing over the ratio, I prefer focusing on eating more whole foods and choosing minimally processed fats whenever possible.

3. Oxidation

Polyunsaturated fats are more vulnerable to oxidation than the monounsaturated fats found in olive oil. Oxidation in the body is believed to cause cellular and DNA damage, oxidative stress, and chronic disease.

Repeated heating—such as deep frying in restaurants—can accelerate oxidation and create undesirable compounds. Some experts believe that oxidized seed oils may contribute to inflammation and endothelial dysfunction (damage to the lining of blood vessels). Another reason to avoid fried foods.

Cooking with Olive Oil: Everything You Need to Know

For years, many of us were told never to heat olive oil. Thankfully, newer research has shown the story isn’t that simple.

People believed that extra virgin olive oil became “toxic” when heated. While all oils have a smoke point (the temperature at which they begin to break down and smoke), high-quality extra virgin olive oil is actually quite stable because it’s rich in monounsaturated fats and natural antioxidants.

For most home cooking, sautéing, roasting, and baking, extra virgin olive oil is an excellent choice.

Approximate Smoke Points

Most home cooking happens well below these temperatures, making extra virgin olive oil perfectly suitable for everyday use.

My Favorite Ways to Use Olive Oil

I probably reach for olive oil almost every day. Some of my favorite ways to use it include:

• Drizzling over roasted vegetables
• Homemade salad dressings
• Sautéing onions, garlic, and vegetables
• Roasting potatoes
• Dipping sourdough bread
• Finishing soups
• Tossing with pasta
• Brushing onto grilled vegetables
• Mixing into hummus
• Adding to marinades

Should You Take a Daily Shot of Olive Oil?

You’ve probably seen people on social media taking a tablespoon—or even a shot—of olive oil every morning.

The claimed benefits include:

• Healthier skin
• Shinier hair
• Better digestion
• Healthier gut
• Reduced inflammation
• Increased satiety
• Heart health

While there isn’t strong evidence that taking olive oil straight from the spoon is better than eating it with food, many studies showing health benefits involve consuming about 1–2 tablespoons of extra virgin olive oil daily as part of an overall healthy diet.

Personally, I’d rather drizzle it over a salad or roasted vegetables, or dip a piece of fresh sourdough into it, but if taking a spoonful helps you consume more high-quality olive oil rather than processed fats, there’s nothing wrong with that for most healthy adults.

Can You Have Too Much?

Absolutely. Even healthy foods can be overdone.

Olive oil contains about 120 calories per tablespoon, so drinking large amounts every day can add hundreds of calories to your diet.

For most people, 1–2 tablespoons daily is a reasonable amount. If you’re considering consuming significantly more, especially if you have gallbladder disease or digestive issues, it’s always wise to discuss it with your healthcare provider.

One of My Favorite Beauty Secrets

Now let’s step out of the kitchen for a minute. This is one of those beauty tips I’ve been using for more than 20 years.

Years ago, I had a friend with the most beautiful hair I’d ever seen. Think Crystal Gayle—long, shiny, healthy, gorgeous hair. One day, I finally asked her what her secret was. Her answer surprised me.

Olive oil.

Ever since then, a few times each year, especially after bleaching, coloring, or heat-styling my hair… I give it a deep-conditioning treatment with extra-virgin olive oil.

I simply work it through the mid-lengths and ends of my hair, twist it into a bun, and leave it on for at least an hour. Sometimes I’ll even sleep with it overnight.

It usually takes me two to three shampoos (all in the same shower!) to wash it completely out. But every single time, my hair feels noticeably softer, smoother, and much more hydrated.

Is it fancy? No.Is it expensive? Not at all. Does it work for me? Absolutely. Sometimes the best beauty treatments are sitting in your pantry.

Other Ways to Use Olive Oil Outside the Kitchen

Olive oil has been used in beauty routines for centuries.

While everyone’s skin is different (and I wouldn’t recommend slathering it on acne-prone skin without patch testing first), many people enjoy using it for:

• Softening dry cuticles
• Moisturizing rough elbows and knees
• Conditioning dry hands
• Removing stubborn makeup
• Softening cracked heels
• Taming frizzy hair ends
• Adding moisture to dry lips
• Mixing with sugar or sea salt for a simple homemade body scrub

Sometimes the simplest remedies really are the best.

How to Choose a Great Olive Oil

As I stated above, not all olive oils are created equal.

Here’s exactly what I look for when shopping:

• It clearly says Extra Virgin Olive Oil on the front.
• It’s cold-pressed or cold-extracted.
• It’s packaged in a dark glass bottle.
• It lists a harvest date whenever possible.
• It’s made from early harvest olives, which tend to be richer in polyphenols.
• It’s from a producer that’s transparent about where the olives were grown.
• Bonus points if it’s organic and high in polyphenols.

Is Single-Origin Better?

One question many ask is whether it matters if an olive oil comes from a single region or multiple countries. In my opinion, yes, it often does. Single-origin or single-country olive oils tend to offer:

• Better traceability
• More consistent flavor
• Greater transparency
• Better quality control

When a label says something like “Product of Italy, Spain, Greece, and Tunisia,” it usually means oils from multiple countries were blended together.

That doesn’t automatically make it bad, but it can make it harder to know exactly what you’re getting. I personally prefer oils that proudly tell me where the olives were grown.

Does Olive Oil Go Bad?

Yes! Olive oil is shelf-stable, but it doesn’t last forever. The enemies of olive oil are: Light, Heat, and Air.

Store your olive oil:

• In a cool pantry
• Away from the stove
• In its dark glass bottle
• With the cap tightly closed

For the best flavor and antioxidant content, I try to use an opened bottle within a few months. If your olive oil smells like crayons, old nuts, or putty, or tastes stale and waxy, it’s probably gone rancid, and it’s time to replace it.

The Olive Oils I Recommend (and Personally Use)

If you’ve read this far, you know I’m pretty picky about what I put in my body. As a Registered Nurse, I’m always looking for foods that aren’t just delicious, but also offer real health benefits. Olive oil is one of those rare foods that checks both boxes.

I also know that standing in the grocery store trying to choose an olive oil can be overwhelming. There are dozens of bottles with fancy labels, and they all claim to be the best!

So, I did the research for you.

The olive oils below are consistently praised by consumers and olive oil enthusiasts for their quality, freshness, flavor, and naturally high polyphenol content. Remember that polyphenols are powerful antioxidants that make extra virgin olive oil so healthy and are thought to support heart and brain health, promote healthy aging, and reduce inflammation.

Full transparency: I’ve personally used and love Kosterina and La Tourangelle. The others are on my list to try because they’ve earned exceptional reputations for quality and are among the highest-rated olive oils available.

(This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you. Thank you for supporting my blog!)

1. OLIVEA Ultra High Phenolic Organic Extra Virgin Olive Oil

⭐⭐⭐⭐⭐ Amazon Rating: Approximately 4.7/5

Country of Origin: Olympia, Greece

If you’re looking for one of the healthiest olive oils available, this one is hard to beat.

OLIVEA is made from early-harvest Greek olives and contains an impressive 1,000+ mg/kg of polyphenols, making it one of the highest-polyphenol olive oils currently available. It’s also naturally rich in hydroxytyrosol, one of the most powerful antioxidants found in olive oil.

Why it’s special:

• Certified Organic
• Extra Virgin Olive Oil
• Cold-Pressed
• Early Harvest
• Exceptionally High Polyphenol Content
• Rich in Hydroxytyrosol
• Robust, peppery flavor (a sign of healthy polyphenols!)

Many people take a tablespoon daily as part of their wellness routine, rather than using it only for cooking.

👉 Shop OLIVEA on Amazon

2. Quattrociocchi Superbo Organic Extra Virgin Olive Oil

⭐⭐⭐⭐⭐ Amazon Rating: Approximately 4.8/5

Country of Origin: Lazio, Italy

This award-winning Italian olive oil is considered one of the finest in the world. It’s made primarily from Moraiolo olives, an Italian variety known for producing rich, peppery oils packed with antioxidants.

If you’ve ever wanted to taste what authentic Italian olive oil is supposed to taste like, this is one that’s frequently recommended by chefs and olive oil experts.

Why it’s special:

• Certified Organic
• Extra Virgin Olive Oil
• Cold-Pressed
• Early Harvest
• Naturally High in Polyphenols
• Award-Winning Producer
• Bold, grassy, peppery flavor

This one is definitely on my “must try” list!

👉 Shop Quattrociocchi Superbo on Amazon

3. La Tourangelle Organic Extra Virgin Olive Oil

⭐⭐⭐⭐⭐ Amazon Rating: Approximately 4.7/5

Country of Origin: Spain

This is one of the two olive oils on the list that I’ve personally purchased, and I really enjoy it.

It’s smooth, fruity, and incredibly versatile. I especially love that it’s much easier to find than many premium olive oils—you’ll often see it at grocery stores like Whole Foods and Sprouts.

If you’re just starting to upgrade your olive oil, I think this is an excellent place to begin.

Why it’s special:

• Certified Organic
• Extra Virgin Olive Oil
• Cold-Pressed
• Early Harvest
• Naturally Rich in Polyphenols
• Smooth, mild flavor
• Easy to find in many grocery stores

👉 Shop La Tourangelle on Amazon

4. Kosterina Organic Extra Virgin Olive Oil

⭐⭐⭐⭐⭐ Amazon Rating: Approximately 4.8/5

Country of Origin: Southern Greece

Made from 100% Koroneiki olives

This is currently my favorite olive oil, and it’s the one you’ll most often find in my kitchen.

Koroneiki olives are famous for producing olive oils naturally rich in antioxidants and polyphenols. Kosterina harvests their olives early and cold-presses them to preserve as many beneficial compounds as possible.

The flavor is fresh and vibrant with just enough peppery bite to remind you you’re getting a quality olive oil without being overpowering.

Why I love it:

• Organic
• Extra Virgin Olive Oil
• Cold-Pressed
• Early Harvest
• High in Polyphenols
• Rich in Antioxidants
• Made from 100% Koroneiki olives
• Wonderful everyday cooking oil

This is my personal favorite and the one I recommend most often.

👉 Shop Kosterina on Amazon

5. Olive Truck California Extra Virgin Olive Oil

⭐⭐⭐⭐⭐ Amazon Rating: Approximately 4.8/5

Country of Origin: California, USA

Made from Frantoio olives (an Italian olive variety grown in California)

California has become one of the most respected olive oil-producing regions outside the Mediterranean. Strict production standards and excellent quality control have helped California producers build an outstanding reputation.

Olive Truck harvests its olives early, cold-presses them quickly, and bottles them in dark glass to preserve freshness.

Everything about this company checks the boxes I’m looking for.

Why it’s special:

• California-grown olives
• Cold-Pressed
• Extra Virgin Olive Oil
• Early Harvest
• High Polyphenol Content
• Excellent Traceability
• Fresh, peppery finish

This is another one that’s high on my wish list.

👉 Shop Olive Truck on Amazon

Kelly’s Thoughts

If there’s one thing I hope you take away from this article, it’s this: Not all olive oils are created equal.

A bottle labeled “olive oil” isn’t necessarily the same as one labeled extra virgin olive oil, and the differences go far beyond taste. The quality of the olives, when they’re harvested, how they’re processed, and how they’re stored all influence the nutritional value of what’s inside that bottle.

As a nurse, I’ve spent decades learning about health and wellness. One thing I’ve come to appreciate is that we don’t always need complicated supplements or expensive wellness trends to support our health. Sometimes the most powerful choices are also the simplest.

Olive oil is a perfect example.

It’s been nourishing people for thousands of years, and modern science continues to confirm what ancient civilizations seemed to know all along—that this “liquid gold” truly is something special.

Whether you’re drizzling it over a salad, roasting vegetables, dipping fresh bread, taking a tablespoon daily, or giving your over-bleached hair a little TLC (trust me on this one!), high-quality extra-virgin olive oil is one of those simple upgrades that can make a meaningful difference.

If you’re just getting started, don’t feel like you have to buy the most expensive bottle on the shelf. Choose a fresh, high-quality extra virgin olive oil from a company you trust, enjoy using it regularly, and let it become one of the healthiest staples in your kitchen.

Your heart, your taste buds…and maybe even your hair…will thank you.

Comment down below and let me know… what’s your favorite brand of olive oil? And tell me some unique ways that you use it. 

Medical Disclaimer

This article is intended for educational and informational purposes only and should not be considered medical advice. Always consult your physician or another qualified healthcare provider before making significant changes to your diet, especially if you have underlying medical conditions, take prescription medications, or have concerns about your individual health. Never disregard professional medical advice because of something you’ve read on this website.

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