Our olive oil guides answer the practical questions: what the grades on a label mean, how Greek oil compares with Italian, and how to choose, cook with and store a bottle. Start with choosing Greek olive oil and the Koroneiki variety, the most widely planted oil olive in Greece.
For cooking, see the olive oil smoke point, olive oil vs butter and olive oil vs vegetable oil. For buying and storage, read extra virgin vs virgin, early harvest olive oil, Cretan olive oil and its PDOs and whether olive oil goes bad.
When you are ready to buy, our Rapti Koroneiki extra virgin olive oil, 500 ml is in the Greek olive oil collection. For ideas on using it, browse our salads and dips and vegetable and bean dishes.
Olive oil vs butter: what each is made of (USDA data), how they behave in the pan, and how to swap olive oil for butter in baking, with a conversion chart.
Olive oil vs vegetable oil: how each is made, flavor, smoke point, USDA fat profiles side by side, and when to use which for frying, baking and dressings.
Early harvest olive oil is pressed from olives picked green at the start of the season. What the label means, why it tastes stronger, and how to use it.
A 5-minute lemon vinaigrette with extra virgin olive oil, fresh lemon, Dijon and honey. Plus the Greek ladolemono, ratios, variations and storage.
An easy olive oil cake with extra virgin olive oil, lemon zest and yogurt or milk. One bowl, no mixer needed. Tips on choosing the oil, swaps and storage.
Make an olive oil bread dip in 5 minutes with extra virgin olive oil, dried Greek oregano, sea salt and pepper. Variations, the best bread and safe storage.
Extra virgin vs virgin olive oil: both are unrefined, but extra virgin has no taste defects and free acidity of 0.8% or less. Plus light, pure, refined and pomace oil.
Yes, olive oil goes rancid over time. Unopened, it keeps about 18–24 months from bottling; once opened, use it within about 2–3 months. How to store it and spot rancid oil.
Extra virgin olive oil typically smokes at 350–410°F (177–210°C); refined olive oil at 390–468°F. What smoke point means and how to cook with olive oil.
Olive oil has about 119 calories and 13.5 g fat per tablespoon, most of it monounsaturated (USDA FoodData Central). Full nutrition per tbsp, tsp and 100 g.
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