Home > Diet and nutrition > Nutrition Basics Updated 29 July 2015 How to shop for olive oil Olive oil has long been known for its many health benefits. But just how do you select the right olive oil when there are so many choices available? 3 iStock Related Go the Mediterranean route Olive oil makes you feel full Mediterranean diet can ward off heart disease Vit & Min doses per day » Count calories in food » Is my vegetarian diet balanced? » Ask The Dietitians » 10 foods to boost your immune system Your quick guide to Banting Olive oil has long been known as one of the healthier oils, with some beneficial properties like its healthy (monounsaturated) fat content and abundant supply of polyphenols (powerful antioxidants that may prevent heart diseases, stroke and lower blood pressure). A recent study in the New England Journal of Medicine showed that participants who followed the Mediterranean diet (compared to those who didn’t) and consumed just 4 tablespoons of extra virgin olive a day (along with having at least 3 or more servings of fish per week, 3 servings of fruit, 2 servings of vegetables per day and replacing red meat with chicken) had a 30% lower risk of having a heart attack, stroke and dying of heart disease after 5 years.But just how do you select the right olive oil when there are so many choices available? Here’s some practical advice to help you make that choice:Buy extra virgin olive oil, in a dark bottle or metal can and store in a cool dry place as exposure to light can cause the oil to become rancid and lose its healthful properties"Extra virgin" oils are of higher quality as the olives are processed within 24 hours of picking and also have more antioxidants in them than "virgin" oils."Pure" olive oil, or just olive oil, is heavily processed to remove flavours and aromas and, although still a good source of healthy fats, it is stripped of some of its antioxidant content.Filtered/unfiltered: oils that are unfiltered basically mean that there are tiny particles of olive flesh in them and because of this, they tend to have a reduced shelf life and also have a cloudy appearance if the particles have not settled at the bottom.The colour of the oil is not indicative of quality – but merely variety and ripeness of the olives that were used to make the oil."Light," "lite" and "extra-light" are purely marketing terms used on highly refined oils that refer to mild flavour and/or colour, not reduced energy content."Product of Greece" or "Product of Italy" – when you see this on the bottle, it means that the oil was processed in that country but not necessarily that the olives were grown there. However, there are oils that are made solely from Italian or Californian olives for example – these tend to be quite expensive as well as have a more distinct flavour.Smoke point – avoid heating any oil (not just extra-virgin olive oil) to smoking point, as overheating may create harmful substances and alter the healthful properties of any oil.Abide by the expiration dates as these are good indications of shelf life.Tip: If you don’t use olive oil frequently, buy smaller bottles as air exposure can diminish the flavour and antioxidant content. - (SA Heart and Stroke Foundation. Sign up for their monthly newsletter) NEXT ON HEALTH24X 5 reasons to love avocados 2018-10-14 07:00 More: Diet and nutritionNutrition Basics Enter our Health of the Nation survey now and you could win your R5000 cash or one of three R1 000 online shopping vouchers! advertisement Read Health24’s Comments Policy Comment on this story 3 comments Comments have been closed for this article. Logout Comment 0 characters remaining Share on Facebook Loading comments... Live healthier Lifestyle » E-cigarettes: Here are five things to know E-cigarettes have become hugely popular in the past decade, but a rash of vaping-linked deaths and illnesses in the US is feeding caution about a product that's already banned in some places. Allergy » Ditch the itch: Researchers find new drug to fight hives A new drug works by targeting an immune system antibody called immunoglobulin E, which is responsible for the allergic reaction that causes hives.