Rethink Your Olive Oil: 11 Mistakes That Dull Flavor

A panel of olive-oil experts debunks common consumer mistakes—from storing near heat and light, to using the wrong containers, misreading labels, and mistaking 'first cold press' for quality. Freshness, proper packaging, and third-party certification matter more than price or color; EVOO should be treated as a finishing, flavor-enhancing ingredient, not a neutral cooking oil; avoid bulk purchases and open bottles quickly (3–4 months).