7 Mistakes Everyone Makes When Using Olive Oil

Why it matters: Olive oil is one of the healthiest and most flavorful kitchen staples — but using it the wrong way can ruin taste, waste money, and even destroy its health benefits.

Cooking Everything on High Heat

Many people use extra virgin olive oil for very high-heat cooking, which can cause it to smoke, taste bitter, and lose nutrients. It’s best for low to medium heat or finishing dishes.

Storing It Near the Stove

Heat and light are the enemies of olive oil. Keeping it next to the stove exposes it to warm temperatures that make it go rancid faster.

Using It Long Past Its Prime

Unlike wine, olive oil does not improve with age. Old oil tastes flat, stale, or even sour. Most olive oil is best used within a few months of opening.

Drizzling It Too Early

Adding olive oil too early to delicate dishes can mute its fresh, peppery flavor. It shines most as a finishing oil on salads, vegetables, or bread.

Buying Clear Bottles

Clear glass looks pretty, but light breaks down olive oil quickly. Dark glass or metal tins protect it and keep the flavor fresh longer.

Thinking “Light” Means Healthier

“Light” olive oil isn’t lower in calories — it’s just more highly refined and has less flavor. Extra virgin offers the best taste and nutrients.

Never Checking for Freshness

Many people don’t smell or taste their oil before using it. Fresh olive oil should smell grassy or fruity — not waxy, musty, or stale.

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