Guides · Jan 15, 2026 · 6 min
A practical guide to olive oil
When to spend, when to save, and why peppery is a good sign.
You need two olive oils: one for cooking, one for finishing. The cooking oil should be fresh and neutral-ish; the finishing oil should taste of something.
Peppery heat at the back of the throat means fresh polyphenols — a good sign, not a flaw. Grassy, green and pungent beats smooth and bland.
Store it dark and cool, never above the hob. Heat and light are what turn good oil flat.
Use generously. Olive oil is not a garnish; in much Mediterranean cooking it is practically a food group.
