Cooking with olive oil is much healthier than other cooking oils because of its monounsaturated fat content, which can help lower total cholesterol levels.
The August issue of Mayo Clinic Women’s HealthSource offered tips on choosing an olive oil:
In a study, virgin olive oil appears to have the greatest benefits for a healthy heart. Virgin and extra-virgin had more antioxidants than refined olive oils.
Before buying, check the packaging date. It should be no more than one year old.
Olive oil can tend to be expensive. Choose a lower-cost version for cooking and opt for quality, more flavorful versions for using over salads.
Olive oils have a shelf life of about one to two years. They are best when stored in a dark, cool place.
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