Either "Extra Virgin" or nothing at all.

The term "extra-virgin" is used to describe olive oil that has never been refined, filtered, or refined again; it also implies that the oil is free of any "defects," such as rancidity. Not all extra-virgin olive oils are as pure as this, but it's as close as you can get from a label without knowing a lot about individual brands. By searching for those two words, you may immediately filter out a sizable number of inferior bottles.

 

 

 

Stay away from that shiny object!

Since oil is always 100% fat, there is no such thing as "reduced fat" olive oil. Light olive oil is really a marketing ploy, a misnomer that conceals the fact that the oil has been refined and burned to death, losing any vestiges of flavor and fragrance in the process. If you're looking for a cheap oil that doesn't leave a strong flavor or aroma behind, try grapeseed or peanut oil.