Between oils to cook, the olive oil is recommended like one of healthiest. The olive oil contains monoinsaturate fats, that can reduce “the bad” cholesterol level (LDL) in the blood. To choose a good oil is almost as to choose a wine. Many different degrees exist, some taste more and offer more benefits for the health that others. Some factors to consider at the time of choosing an olive oil are: Type: virgin, virgin extra or refining. The oils virgin and extra virgin contain more antioxidants than refinings or more process. In addition, the last realised studies comparing the virgin olive oil, refining and the combination of both, have demonstrated that first it has more benefits for the heart. Freshness: the more fresh it is the property the more olive oil, antioxidants will have. The olive oil of quality include the date of packaging generally, therefore, when to realise the purchase, it is a factor to consider. This date would not have to be superior to a year. Price/flavor: the rank of prices between which the olive oil oscillates is quite ample. The consumers can decide on cheaper, although less flavorful virgin olive oil, to cook, and to invest to something more in virgin olive oil or extra virgin for salads, sauces vinagretas, etc. Storage: the olive oil has a life in the bookcases among one and two years. The best thing is to conserve it in a cold place and outside the light.