Why EVOO is the best way to get omega fatty acids from olive oil
Kirkland Signature Organic Extra Virgin Olive Oil
- No-sugar added
- USDA organic olive oil
- Made from cold extracted olives (cold pressed olive oils like Costco's Kirkland Signature Extra Virgin Olive Oil are the highest quality because heat kills nutrients)
- 120 calories per tablespoon
- 2 liter plastic bottle
- Low acidity
- Olives sourced from Italy, Tunisia, Portugal and Greece
- One of the highest polyphenol levels of all olive oils making it super healthy
- High oleic acid levels making it heart health
- Low acidity and rancidity making it high quality and safe
- Mild aroma and flavor perfect for salads and cooking
Ingredients Concern: None
Cons: Extra large bottle gives you a huge supply of olive oil, yet it needs to be used within a short period of time after opening to avoid rancidity
See our article on olive oils. This olive oil is cold pressed and extracted which is one of the most important aspects of a good olive oil mainly because heat kills the nutrients and polyphenols. It is also important to check for a harvest date which this one has. Harvest dates prove freshness. Note that olive oils should be used by the BEST BEFORE date as it can become of poor quality with air and light exposure for extended periods of time.
There is scientific evidence behind this olve oil for cooking as it is healthier - baking, frying, sauteing, and using in substitution of butter. Olive oil in general is also great for reducing risk of coronary heart disease by helping the risk factors including high cholesterol and blood pressure[1-4], reduced risk of breast cancer and colorectal cancer  and improved blood sugar control.
This olive oil received a 5/5 rating due to 1) cold pressed, 2) high polyphenol count 3) olives are verified by Bureau Veritas to be from the Mediterranean 4) the color and aroma 5) the fact that it is extra virgin olive oil which means its healthier 5) its kosher and 6) it is USDA organic so you dont have to worry about eating pesticides.
Key Ingredients: 100% organic olive oils
All Ingredients: None discovered
 Mata, P & Garrido, J & Ordovas, Jose & Blazquez, E & Walther, Luis & Rubio, M & Alonso, R & Oya, M. (1992). Effect of dietary monounsaturated fatty acids on plasma lipoproteins and apolipoproteins in women13. The American journal of clinical nutrition. 56. 77-83. 10.1093/ajcn/56.1.77
 Salas J, L√≥pez Miranda J, Jansen S, et al. La dieta rica en grasa monoinsaturada modifica de forma beneficiosa el metabolismo de los hidratos de carbono y la presi√≥n arterial [The diet rich in monounsaturated fat modifies in a beneficial way carbohydrate metabolism and arterial pressure] [published correction appears in Med Clin (Barc) 2000 Feb 26;114(7):249. Perep√©rez JA [corrected to Jim√©nez Perep√©rez JA]]. Med Clin (Barc). 1999;113(20):765-769.
 Fuentes F, L√≥pez-Miranda J, S√°nchez E, et al. Mediterranean and low-fat diets improve endothelial function in hypercholesterolemic men. Ann Intern Med. 2001;134(12):1115-1119. doi:10.7326/0003-4819-134-12-200106190-00011
 George ES, Marshall S, Mayr HL, et al. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2019;59(17):2772-2795. doi:10.1080/10408398.2018.1470491
 Stoneham M, Goldacre M, Seagroatt V, Gill L. Olive oil, diet and colorectal cancer: an ecological study and a hypothesis. J Epidemiol Community Health. 2000;54(10):756-760. doi:10.1136/jech.54.10.756
 Bermudez B, Ortega-Gomez A, Varela LM, et al. Clustering effects on postprandial insulin secretion and sensitivity in response to meals with different fatty acid compositions. Food Funct. 2014;5(7):1374-1380. doi:10.1039/c4fo00067f