The humble olive and its juice (yes, olive oil is fruit juice) have been around for thousands of years. But only recently have we begun to realize its health benefits. Rich in monounsaturated fatty acids (namely oleic acid), olive oil also works to raise HDL (good cholesterol) while lowering LDL (bad cholesterol).

Know this, however: all olive oils were not created equal. Here are the four most common incarnations:

1. Extra Virgin Olive Oil -This is made from the first pressing of the olives and is not processed in any way. What this means is that you get a far more robust flavor from this oil. Use extra virgin in salads, soups, and for dips.
2. Virgin Olive Oil - this oil comes from the second pressing of the olives, and retains some of the exquisite herbal flavor.
3. Pure Olive Oil - this oil is made by heating the extraction at high temperatures for refining purposes. Not the most flavorful option, but is good for sauteing and frying.
4. Light Olive Oil - this oil would be considered on the bottom of the totem pole. The "light" or "lite" does not refer to caloric measure, but rather to flavor.

Like most fruit juices (olives are, after all, a fruit) olive oils can go bad over time. There are, however, steps you can take to make yours last:

• Purchase oil within one year of harvest date.
• Store in a cool, dark place, preferably in a dark bottle, to reduce light exposure.

With so many choices, how do you know which to buy? The good news is that, just like with wine, there is no "best" olive oil.

There are qualities that characterize good oil, like a clear olive flavor and a strong presence that doesn't linger or make your mouth feel greasy. What it really comes down to when deciding on an olive oil is what you like and how it compliments what you are preparing.

For everyday:

• Zoe Diva 100% Arbequina
  Creamy and nutty with a subtle peppery finish. It's an outstanding everyday oil and a great value.
• Stonehouse
  This balanced, slightly fruity California oil works equally well when cooking or dipping.

• Nunez de Prado
  This hand-crafted "flower of the oil" not only has a fantastic, rich flavor ideal for dishes that call for a premium oil, it's also impressive gift that's sure to make any food lover swoon. We love it on salad greens with a dash of sea salt and a squeeze of lemon.
• Dandaragan
  A premium Australian oil with lots of character. Peppery and aromatic with notes of spice and green banana. We like it because its flavor is deliciously distinctive. Try it with chicken or as a dipping oil.