You want pure olive oil without any pit skins or pulp, and it should be clear and not cloudy. Fresh unfiltered oil can be great, but after a few months it can have problems. So it's best to buy filtered oil. The term 'first cold pressed' is outdated, the modern method is cold extraction or 'estrato afretto' in Italian.
Nicholas Coleman is an internationally-renowned olive oil expert, educator, and speaker. He is the co-founder of Grove and Vine (use code "Genius23" for $20 off a 375ml or 1500ml membership), a bespoke full-service olive oil procurement center.
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