All the liquid gold you could possibly need.
, told me. If you see a bottle only marked “olive oil,” that means it’s been treated and refined, the subtleties of taste disappearing entirely. The threshold for olive oil to be extra-virgin is intense . But the bottom line is that extra-virgin contains “no defects” from picking, to processing, to bottling.
Within the extra-virgin category, there are a few ways to find the good stuff. First, look for a harvest date. Olive oil is a fruit juice, and as such, it gets dull-tasting around 12 months, and has certainly gone bad by 18 months. Another key indicator of freshness is bottle color and material.
Finally, Jenkins says, you can look for the olive varietal or the estate on which the olives were grown and pressed. While there are equally delicious olive oils being made everywhere from well-known countries like Italy, Greece, and Spain, to less-thought-of places like California, Chile, and Australia, bigger industrial producers tend to mix a bunch of different strains together .
The rest is pretty much up to how you’re going to use the olive oil and your own personal taste, which means there are a lot of stellar bottles we had to omit for fear of making this list more overwhelming than useful. This analogy gets thrown around a lot, but picking a “best” bottle of olive oil is a lot like picking a “best” bottle of
. That said, our list is also a very good place to start, covering a “mellow and mild” everyday cooking oil that won’t break the bank, a “peppery” finishing oil that “grabs you,”There are two main reasons you use olive oil in the kitchen. The first is for everyday cooking when the oil comes into contact with heat — things like frying eggs, sauteing vegetables, or rubbing over chicken or meat. The second is for finishing dishes, or in salad dressings, or for dipping chunks of bread.
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