Why does extra virgin olive oil taste bitter?

Bitterness is actually a positive quality in extra virgin oil indicating both freshness and the presence of antioxidants. Some varieties, like Tuscan olive oil, have more natural bitterness. As oil ages they will mellow and the longer they sit on the shelf the more the flavor deteriorates. Because much of the olive oil available today has been in the bottle and on the shelf too long we've accustomed ourselves to thinking olive oil should be nearly flavorless. As you start eating high quality olive oil your palate will very soon be able to distinguish between good and bad oil.

Why is extra virgin olive oil a healthier fat?

Extra virgin olive oil has not gone through a deteriorating processing procedure. It is especially high in monounsaturated fatty acids and contains a great variety of antioxidants. The FDA has found a reduction in the risk of coronary heart disease when people replace saturated fats with monounsaturated extra virgin olive oil as it lowers ldl (bad) cholesterol. An Oxford University study found extra virgin olive oil to be as good for a body as fresh fruit and vegetables. Olive oil contains no more calories than other oils.

What's the best way to store olive oil; can I refrigerate it?

Heat and light do the most damage to the quality of an olive oil. Purchase oil only in dark containers when possible. If you do buy oil in clear glass, when you get it home wrap it in foil to keep out of the light. Store it in a dark cabinet away from heat. Refrigerating olive oil probably won't hurt it, though some people believe the condensation may, but it probably won't preserve it any longer than regular proper storage.