“My rule of thumb for at-home testing is to pour a few tablespoons of olive oil on a white dish. Look for consistencies that are smooth, although far thicker than corn or vegetable oil. Your olive oil should also smell like olives,” Stella Metsovas, a Los Angeles nutritionist, tells WebMD in an email. “When the oil hits your palette, look for a smooth finish on the tongue; when the oil hits the back of your throat, look for a slight burn. The burn is actually the polyphenols found in fresh oils.” Polyphenols are a type of antioxidant.Extra virgin olive oil for cold dishes and recipes that don’t require much heat. That’s because extra virgin olive oil has a low smoke point — that’s the temperature at which the oil begins to smoke. (The healthy phenols found in olive oil are severely compromised by heat, Metsovas says.) Read the complete article here.