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Claim Text
Skip anything labeled “light” or “pure,” as those oils have often been stripped of flavor.
Simplified Text
Skip olive oils labeled light or pure
Confidence Score
0.900
Claim Maker
The author
Context Type
Article
Context Details
{
    "topic": "Olive Oil",
    "author": "Andy Baraghani",
    "source": "The New York Times Cooking",
    "publication_date": "2025-08-26"
}
Subject Tags
Food Olive Oil
UUID
9fc8a01d-18c9-475a-8d7d-56411d93d873
Vector Index
✗ No vector
Created
September 2, 2025 at 7:11 PM (5 days ago)
Last Updated
September 2, 2025 at 7:11 PM (5 days ago)

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Screenshot of https://cooking.nytimes.com/article/olive-oil?campaign_id=18&emc=edit_hh_20250829&instance_id=161530&nl=well&regi_id=122976029&segment_id=204892&user_id=b25c5730c89e0c73f75709d8f1254337
4 Rules for Buying the Best Olive Oil
Pending
Opinion
19 claims 🔥
5 days ago
https://cooking.nytimes.com/article/olive-oil?campaign_id=18&emc=edit_hh_20250829&instance_id=161530&nl=well&regi_id=122976029&segment_id=204892&user_id=b25c5730c89e0c73f75709d8f1254337

This guide offers four rules for selecting high-quality olive oil, emphasizing factors like labeling, storage, origin, and aroma. Choosing the right oil enhances cooking and flavor.

Olive Oil
Cooking
Food
Culinary
Food Selection
Expert Advice

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