About 99% of the human body is made up of oxygen, hydrogen, carbon, calcium and phosphorus. But if you’re me, a percentage or two is definitely olive oil.
What can I say ? I am a stereotypical Italian. And the one who cooks with liquid gold every day. I spray my skillet to make eggs, coat my proteins to light them on the grill, and mix up salad dressings to toss with my go-to leaf: arugula. Hell, I even drizzle some on vanilla ice cream if the mood takes me (which it often does, much to the dismay of my lactose interolance).
But different olive oils serve different purposes, so judging the best of the best (as I do here every week) can be quite difficult, if not impossible.
“Like wine, the flavor of olive oil varies from region to region and from year to year,” says Nick Ritchie, executive chef of the kitchen appliance company of Luxury Signature Kitchen Suite. “If you choose to really get into its nuances, extra virgin olive oil can be treated much like wine. There are many varieties of flavors, types of olives, and growing regions to explore.
With Ritchie’s advice in mind, and things like aroma, texture, and most importantly, taste in mind, this week’s roundup will be a sort of “best” list. , instead of a ranking. I’ve tried no less than 25 olive oils over the past few months and picked out seven that shone brightest in the aforementioned judging categories. These were also readily available at most mainstream grocery stores because, let’s face it: there are plenty of smaller-batch gourmet options that actually taste better, but they’re expensive and harder to find.
Find out what came out on top and be sure to try Chef Ritchie’s Parm Dip recipe – possibly the best thing I ate on my last trip to Napa.
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My top mainstream choice may be controversial (much like my decision to rock a cut bowl years after it was no longer cool) because few people have given Botticell’s olive oil such a high rating. , but I couldn’t get enough. It was bold yet sweet, elegant yet versatile, and most importantly, without an overwhelmingly bitter aftertaste. I found myself dousing it on just about everything, which is not a deviation from my daily norm, but a testament to its ability to enhance all food groups. Get yourself a solid – uh, liquid – and stock up on that stuff.
For cooking, you’re going to want an oil that infuses its robustness into the dish to crank up the annoying proteins and veggies. But you don’t want it dominating either, which is why the sweet strain of Pompeian strikes the perfect balance between playing the starring role and blending into the background. Use a little, a lot, or Goldilocks with “just the right amount” and watch how your meals go from a little lackluster to fabulously fabulous.
If you only want to support local products, opt for the award-winning blend of oils from Argentina, Chile, Portugal and, you guessed it, California. This certainly strayed on the lighter and sweeter side with a somewhat fruity top note and a lingering element of spice, but thanks to its overall balance it was quite versatile and could be used for everything from dips and salad dressings to marinades and hardening of dry elbows.
While some may argue that Colavita’s olive oil may be a little too strong as a finish for meats, fish, and cheeses, I disagree. Its subtle floral flavor would make a wonderful addition to most dishes and it was, by far, one of the smoothest and lightest of the bunch, coating the tongue with a silky smooth texture that wouldn’t detract from whatever it is served on top. . In fact, it would probably improve it.
When it comes to dressing, you need an EVOO that can withstand the power of vinegar but also complement it in a way that doesn’t aggravate the taste buds. And because Whole Foods Extra Virgin Olive Oil is a bit more bland (but with a wonderfully delicate peppery aftertaste), it’s a perfect carrier for the bolder ingredients that demand the most attention.
Costco has hit a home run with its Kirkland Signature brand olive oil just begging to be bought in bulk. The oversized jugs tasted like they had been imported straight from a small vineyard in Europe with a distinctly rich, full-bodied flavor that, frankly, put a lot of American grocery store finds to shame. Apologies in advance to those who don’t have a membership to the beloved big box chain, but now is the time to find a friend who does and suck them in.
That Parm Dip recipe above? Yeah, it’s gonna taste pretty damn amazing with Fillipo Berio’s Extra Virgin Olive Oil. It’s robust, complex, and pairs perfectly with other intense flavors like parmesan, herbs, and red pepper flakes. The bread is obviously amazing on its own, but when dipped into this bad boy, prepare to drool.
As a somewhat disconnected millennial, there are plenty of viral TikTok trends to dislike or even hate. But one product that lived up to its hype was this Graza “Drizzle” and “Sizzle” set that was as fun to use as it was delicious. There’s something about a squirt bottle that makes you feel like a professional chef and these deliver taste, quality and a surprising form of cooking entertainment (or maybe I have just need to have a life).
Speaking of social media trends, I won’t partake in the one-sided olive oil feud between Graza and Brightland (although we certainly know where Oprah’s allegiance lies), but I will say that this option ultra-luxe is worth it, especially with its wildly popular duo set featuring one bold, rugged bottle and the other sweet and herbaceous. The latter was my favorite as it was one of the most distinct flavors of the bunch, pairing effortlessly with my all-time favorite snack, hummus, for a more herbaceous start than the standard Mediterranean basil notes. and parsley.
