What Not To Do With Extra Virgin Olive Oil

How To Avoid Some Common Olive Oil Mistakes

^{Updated March 29th 2025}

The Five Biggest Mistakes You Might Be Making With Extra Virgin Olive Oil

At Morocco Gold, we never tire of showing you all the wonderful ways to use extra virgin olive oil for health and taste benefits. But did you know, there are some important things to remember to avoid to enjoy your olive oil at its best?

Extra virgin olive oil (EVOO) is often hailed as a pantry essential, thanks to its flavour, health benefits, and versatility. But, despite its popularity, many home cooks unwittingly make mistakes that can diminish its quality, taste, and usefulness.

Whether you’re a seasoned chef or just starting your culinary adventures, knowing how to properly buy, use, and store olive oil is essential to getting the most out of this golden liquid. Below, we’ll explore the five most common mistakes people make with extra virgin olive oil and how you can steer clear of them.

Here’s a quick reminder of some of the most common mistakes people make with their olive oil and debunk some olive oil myths too!

We stumbled upon this great new reminder from Archziner.com of the most common mistakes people make with olive oil, so here’s a quick summary of their findings:

1/ Buying Refined Olive Oil

One of the biggest olive oil faux pas is confusing regular olive oil with extra virgin olive oil. While both come from the same fruit, they couldn’t be more different in quality. Refined olive oils are processed to remove impurities but may require heat or chemicals during production, stripping them of antioxidants and distinctive flavour. They’re often blended with lower-grade oils, leading to a muted taste and fewer nutritional benefits.

Why Extra Virgin Olive Oil Is The Best Olive Oil

EVOO is unrefined, meaning it’s pure juice from olives. This preserves the oil’s vibrant taste, aroma, and beneficial compounds like polyphenols, which are powerful antioxidants. To ensure you’re buying the best, check the label for “extra virgin” and certification seals. Avoid vague terms like “light olive oil”, which can indicate a heavily processed product.

The quality of olive oil you choose is something we feel especially strongly about at Morocco Gold. Although you may be drawn to claims on refined types of olive oil that they contain fewer calories and fat. Beware! Many refined olive oils have been stripped of significant amounts of their beneficial qualities.

2/ Not Cooking With Olive Oil

There’s a persistent myth that you shouldn’t cook with EVOO because of its low smoke point. Many people opt for less expensive or neutral-tasting oils for frying, sautéing, or roasting, thinking they’re protecting the integrity of EVOO. But here’s the truth: extra virgin olive oil is more versatile than you think!

Extra virgin olive oil is an especially popular choice for salads, raw dishes, dressing and sauces. But don’t believe the doubters who claim olive oil is not suitable for cooking. Quality olive oils can be used for cooking at temperatures up to 190 degrees Celsius or 375 degrees Fahrenheit. This gives you the freedom to use olive oil for roasting, baking and sauteing.

3/ Throwing Away Olive Oil If It Tastes Bitter!

Have you ever tasted your extra virgin olive oil and noticed a sharp, peppery bite on your tongue? Quickly chucking it into the bin could be a costly mistake! Many people associate bitter or peppery oil with spoilage, but this actually indicates high-quality olive oil packed with healthy polyphenols.

The bitter taste which can develop in cold-pressed olive oil is a perfectly normal part of the oxidation process. In fact, it can often be a sign of quality. Morocco Gold extra virgin olive oil is pressed from the prized Picholine Marocaine, the only type of olive used to create Morocco Gold.

High in polyphenols, these olives give Morocco Gold it’s distinctive green fruitiness, hints of sweet almonds, fresh turf and hint of herbs.  It has the distinctive ‘pepperiness’ of a fine extra virgin olive oil giving Morocco Gold a clean, well-balanced finish.

4/ Keeping Olive Oil Near The Oven

As Archziner explains, Olive oil should be stored in a dry, well-ventilated place away from heating appliances like microwaves and ovens. Heat and moisture from the oven can damage the olive oil’s qualities and speed up the spoilage process. So, do not leave your olive oil bottle on a windowsill or anywhere near your oven!

As Archziner explains, Olive oil should be stored in a dry, well-ventilated place away from heating appliances like microwaves and ovens. Heat and moisture from the oven can damage the olive oil’s qualities and speed up the spoilage process. So, do not leave your olive oil bottle on a windowsill or anywhere near your oven!

Olive oil is best kept in the best condition when stored away from heat, oxygen, light, and age – known as HOLA. These elements can turn your olive oil rancid before you’ve even had a chance to use it.

Always store your oil in an airtight, dark container in a cool area in your kitchen to prevent oxidation and consume it before the expiration date.

5/ Keeping Olive Oil for too long

Although it can be tempted to stock up on your favourite variety of extra virgin olive oil, be sure to match your purchase quantity to your usage. While a quality olive oil is a durable product, it can lose some of its qualities over time. Sitting in the cupboard for long periods can lead to spoilage and loss of flavor and nutrition. This is especially true of extra virgin olive oil, so keep that in mind. Always try to buy as many products as you are going to be able to use.

So What More Should We Know About Choosing And Storing Olive Oil?

We use olive oil as the foundation for nearly every recipe we make. It is one of the most important staples in every pantry.

Research on the Mediterranean diet, which is rich with extra virgin olive oil, has shown that it can help prevent against heart disease, strokes, even Alzheimer’s disease.

However, olive oil is a lot more delicate than you think and does need special care and consideration before you start cooking with it. Here are the essential things you need to know to properly handle, care, and use olive oil to avoid any slip-ups in the kitchen.

Always Check The Label on Extra Virgin Olive Oil

Always read the label on your bottles of expensive olive oil to check for the harvest and expiration date. It’s also worth checking to see if the oil is pure, or if it has been mixed with other ingredients.

Consider purchasing extra virgin olive oil, which is the least processed or refined and is considered the highest quality. Lastly, you should check where the oil was harvested, which can define the flavour profile.

Avoid Choosing Colour Over Taste

There is a common misconception that the greener the colour, the better the quality of the oil, but the colour is not a true indicator of the aroma or flavour. Depending on the olive variety, where it was grown, and the harvesting method, olive oil can range from light yellow to dark green, and vastly differ in taste. 

Never Forget How Versatile Olive Oil Is

Olive oil is great for more than just cooking. Pamper your hair, skin, and nails with the naturally moisturising capabilities of olive oil and dab a bit on your hands to replenish dry skin or use on your hair as a hydrating moisture mask.

Why not try using extra virgin olive oil for your hair today!

Crafting a Healthier, Flavourful Kitchen With Olive Oil At Its Heart

Avoiding these common olive oil mistakes will elevate your cooking while helping you get the most from your extra virgin olive oil. From selecting the right bottle to ensuring proper storage, these small adjustments make a big difference in flavour and quality.