Extra virgin olive oil is mostly fat—but some of its most interesting characteristics come from compounds present in much smaller amounts. Learn about biophenols, tocopherols, squalene, sterols and other components that contribute to EVOO's flavor, stability and chemistry.

Extra virgin olive oil is sensitive to oxygen, heat, light and time. Learn how proper storage helps protect EVOO's flavor, Biophenols and freshness—and where you should never keep your bottle.