Extra virgin olive oil (EVOO) is often celebrated as an essential part of Italian cooking.

But using it well can be tricky.

Understanding its many types and flavors can be tough. This is true for both new cooks and seasoned chefs.

Here’s what you need to know:

1. Too Many Choices: There are so many kinds of olive oil! Some oils are strong and bold, like the ones from Tuscany. Others are milder, like those from Liguria. Each type is best for different recipes. Choosing the wrong oil can ruin a dish by overpowering its taste or making it bitter.

2. Quality Matters: There are many oils out there that claim to be extra virgin, but not all of them are good. You have to be careful with labels and certifications. Picking a good oil often means spending more money. Many cooks end up buying olive oils that aren't really authentic, which can hurt the taste of their dishes.

3. Storing Properly: Olive oil doesn't like light or heat, so it needs to be stored carefully. Many cooks make the mistake of keeping their oils in clear bottles or near heat, and this can spoil the oil before it's even used.

4. Understanding Flavors: Different EVOOs have different flavors, like fruity, bitter, or spicy. It's important to know how these flavors mix with other ingredients in a recipe. The right oil can make a dish better, but the wrong oil can spoil it.

So, how can cooks get better at using extra virgin olive oil?

• Learn More: They can join tastings or workshops to better understand different types of olive oil.
• Do Some Research: Reading reviews and looking for trusted brands can help find good quality oils.
• Store Right: Keeping oil in dark, cool places helps it last longer.
• Try New Things: Experimenting with different oils in small amounts lets cooks see what flavors work well together.

Even with these challenges, getting good at using extra virgin olive oil is important for anyone who wants to master Italian cooking.