Let’s be honest - olive oil has a bit of a reputation problem. Walk into any grocery store and suddenly you’re staring down a wall of bottles whispering things like “extra virgin,” “cold pressed,” “imported,” and “premium”… and somehow they all look legit.

Spoiler: they’re not.

At Rocky Mountain Olive Oil, we taste hundreds of oils every year (yes, it’s a tough job 😏), and I’ve learned through business, motherhood, and more than a few chaotic dinners with Keagan inhaling protein and Teal asking for “something spicy but also cute” that great olive oil isn’t about price tags or pretty labels. It’s about knowing what to look for. So here’s your no-BS, actually helpful guide to choosing a high quality olive oil.

1. “Extra Virgin” Isn’t Enough Anymore

Let’s start with the biggest myth. “Extra virgin olive oil” sounds like the gold standard, and technically, it is. But here’s the catch:

👉 In the U.S., regulation is… loose. A bottle can say extra virgin and still be:

• Old
• Oxidized
• Poorly stored
• Blended with lower-quality oils

That’s why at Rocky Mountain Olive Oil, we go beyond labels and focus on freshness, chemistry, and harvest quality. If you want a truly high-quality oil, you need to look deeper.

2. Freshness Is Everything (Like… Everything)

Olive oil is not like wine or balsamic. It does not get better with age. In fact, it’s more like fresh juice - best within 12 - 18 months of harvest.

What to look for:

• A harvest date (not just “best by”)
• Oils from the current or most recent season
• Stores that rotate inventory quickly (👋 hi, that’s us)

At our shop, we source from both the Northern and Southern Hemispheres so we always have fresh harvest oil year-round. Because nobody wants sad, tired olive oil. Not on my watch.

3. The Bottle Matters More Than You Think

Light, heat, and oxygen are olive oil’s worst enemies. That’s why high quality oils are stored in:

• Dark glass bottles (like yours 👏)
• Tins
• UV-protected containers

Clear bottles might look pretty, but they’re basically slow cooking your oil on the shelf.

4. Taste It (Yes, Really)

This is where things get fun. High-quality olive oil should have:

• Fruitiness (like fresh olives, grass, herbs)
• Bitterness (a good thing!)
• Peppery finish (that little throat kick? That’s antioxidants 💪)

If your olive oil tastes:

• Flat
• Greasy
• Like nothing

It’s probably low quality. At Rocky Mountain Olive Oil, tasting is basically a sport. (And yes, Teal will absolutely tell you if something “doesn’t slap.”)

5. Know Your Source (This Is Huge)

The best olive oil companies are transparent about:

• Where the olives are grown
• When they’re harvested
• How they’re processed

That’s why we share details on all of our oils - like our:
👉 Whole Fruit Fused Lemon Olive Oil
👉 Chimichurri Verde Chili Olive Oil
👉 Olive Wood Smoked Olive Oil

These aren’t just flavored after the fact - they’re crafted intentionally, using real ingredients and proper techniques. And yes, you can taste the difference immediately.

6. Price Can Be a Clue (But Not the Whole Story)

Good olive oil isn’t cheap to produce. But expensive doesn’t always mean better. Instead of focusing only on price, ask:

• Is it fresh?
• Is it stored properly?
• Does it taste vibrant?

That’s where the real value lives.

7. Bonus Tip: Trust Your Gut (and Your Tastebuds)

Here’s the truth: You don’t need to be an expert to choose great olive oil. You just need:

• A little knowledge
• A willingness to taste
• And maybe a slight obsession with good food (you’re in the right place)

Because once you’ve had truly fresh, high quality olive oil, there’s no going back.

Why We Care (A Little Personal Note)

Rocky Mountain Olive Oil isn’t just a store - it’s part of our life. It’s the dinners, the chaos, the “what are we eating tonight?” moments. It’s Keagan fueling up after lifting, Teal adding hot sauce to things that probably shouldn’t have hot sauce, and me trying to make something that feels just a little elevated, without making it complicated.

Good olive oil makes that easy. It turns:

• Bread → into something you linger over
• Vegetables → into something people actually eat
• Simple meals → into something that feels intentional

That’s what we’re here for.

Ready to Taste the Difference?

If you’re curious where to start, these are some customer favorites:

• Bright & citrusy → Whole Fruit Lemon Fused Olive Oil
• Bold & herby → Chimichurri Verde Chili Olive Oil
• Rich & smoky → Olive Wood Smoked Olive Oil

(You'll probably end up with more than one. It happens. 😄)

Final Thought

Choosing a good olive oil isn’t about memorizing rules. It’s about finding something that makes you pause mid-bite and think “Okay - that’s REALLY good.” And once you find that? You’re officially one of us.