The World of Olive Oil Is Murky. Here’s Help for the Home Cook. (The New York Times)

Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.

When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking. You can’t use it for deep-frying. You must hoard your best stuff and bring it out only for occasional drizzling.

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The World of Olive Oil Is Murky. Here’s Help for the Home Cook. (The New York Times)

Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.

Olive oil should be poured lavishly and used up quickly. Experts say that freshness, more than color or price or place of origin, determines its quality.

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