1, see the ingredient list: the ingredient list can only contain one kind of extra virgin olive oil, and other contents indicate that the olive oil is impure and mixed with other inferior olive oil. 2. Look at acidity: According to international standards, the acidity of extra virgin olive oil is lower than 0.8%, and trans fatty acids are lower than 0.05%. Beyond this standard, it is not extra virgin olive oil. But if these two values are particularly low, we should be alert to whether they have been deacidified.

1, look at the ingredient list: the ingredient list can only contain one extra virgin olive oil, and other contents indicate that the olive oil is impure and mixed with other inferior olive oil.

2. Look at acidity: According to international standards, the acidity of extra virgin olive oil is lower than 0.8%, and trans fatty acids are lower than 0.05%. Beyond this standard, it is not extra virgin olive oil. But if these two values are particularly low, we should be alert to whether they have been deacidified.

3, look at the bottle: the bottle can reveal the quality of olive oil from the side, because olive oil contains antioxidant unsaturated fatty acids, so it needs to be kept away from light, so the packaging of good olive oil must be dark glass (usually dark green, black, brown) or completely opaque material.

4, look at the capacity and shelf life: because olive oil is easy to be oxidized after opening, it is not appropriate to choose large-capacity olive oil. You can choose a moderate capacity according to your own needs.