How to know which Greek olive oil to buy?

I usually just grab whatever Greek olive oil I can find and I always keep it on hand. But, how do you really choose? I did some research on the different types, but that still doesn't tell me which to choose. What do you think? Here's my research:

1. Kalamata olive oil: This oil comes from Kalamata, a city on the Peloponnesian peninsula. It is a fruity and flavorful oil with a slight bitterness and a pungent aftertaste. Kalamata olive oil is perfect for salads, marinades, and drizzling over vegetables.

2. Koroneiki olive oil: The Koroneiki olive is one of the most common in Greece, and the oil made from them is considered one of the best in the world. It has a fruity aroma with a bitter and slightly spicy flavor. Koroneiki olive oil is perfect for dipping bread, cooking, and frying.

3. Manaki olive oil: This oil comes from the Manaki olive, a specific variety from the Peloponnese. It has a rich, buttery texture with a fruity aroma and a slightly sweet flavor. Manaki olive oil is perfect for baking, roasting, and sautéing.

4. Throumba olive oil: Throumba is an ancient and rare olive variety found only in the region of Crete. The oil made from these olives is a rare and unique product with a fruity aroma and a slightly bitter taste. Throumba olive oil is perfect with grilled meats, salads, and pasta dishes.

5. Megaritiki olive oil: This oil comes from the Megaritiki olive, a variety native to the region of Attica. It has a fruity and aromatic flavor with a mild bitterness and a slight pungency. Megaritiki olive oil is perfect for marinades, dressings, and dipping bread.

I always use koroneiko, or olive oil from kalamata. The majority of olive oil from kalamata is usually koroneiko. It has a dark green color and the taste has a peppery kick to it. Deeeeelish!

It's very important to buy only extra virgin olive oil from one producer (which means no mix of olives of doubtful origin) and even better if it's cold-pressed. This is the only olive oil that retains its health benefits. It should also be in a glass or metal container not plastic and not see-through.

f you're like me, you probably spend more time than necessary in the olive oil aisle, contemplating the sea of green and gold bottles. It's easy to be overwhelmed, but choosing a high-quality olive oil is crucial, especially when you're cooking with something as rich and robust as Greek cuisine. Greek olive oil isn't just an essential ingredient; it's a cornerstone of the Mediterranean diet and praised globally for its flavor and health benefits.

When it comes to selecting authentic Greek olive oil, it's all about the details. Look for oils with the PDO (Protected Designation of Origin), which ensures the product's origin and production standards are in line with Greek tradition. Additionally, consider the harvest date; fresh olive oil, within the past year ideally, is key.

For the most part, I stick to some known olive oil brands like Lakonika if I can find them. Otherwise, I do my best to buy the Greek olive oil at a store where I had the ability to taste it first. For me, the flavor is key. I can tell if it's gone a little rancid by the flavor, too.

The best award winning olive oil is from Crete...Terra Creta.....