Olive oil can be used for sautéing at moderate temperatures. However, most types of olive oil aren’t suited for cooking at high temperatures, such as stir-frying, because they have a low smoke point. Experts say that Canola oil, peanut oil and safflower oil are better choices for high-heat cooking methods such as stir-frying, grilling and roasting. Besides the smoke point factor, heat destroys the flavor of olive oils and their healthful antioxidants too. (I’m still not convinced it destroys the flavor. I roast vegetables at 450 degrees with olive oil, and I don’t think the flavor can be beat.)

Olive oil should be stored in a closed container, away from heat or light. Correctly stored, good oil has a shelf life of 12 to 18 months. Do not store oil in the refrigerator.

Unlike wine, olive oil does not improve with age. It should be consumed within its first year before it loses all its sensory qualities. To be sure of its freshness, check the harvest year, which may be printed on the label. (This is not required in the U.S.)

The Washington Post did a blind taste test, and most higher quality oils correlated with higher price. However one brand, Goya, was moderately priced and well rated. It is available in many grocery stores.

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