Buying expensive single-estate olive oil only makes sense if you’re going to serve it in the raw. For cooking, once you add other flavors, the subtleties of the really fruity oils are lost, advises Texas Toast. So you’ll probably want two oils: a premium extra virgin olive oil for dressings, sauces, and finishing dishes before serving, and a workhorse everyday oil for sauteing and other basic cooking. So what are the good workhorse olive oils?
In a recent roundup of supermarket olive oil brands by Cooks Illustrated, Da Vinci brand came out on top. Chowhounds recommend Trader Joe’s oils; of their several varieties, President’s Select might be the best all-purpose oil they stock. Trader Joe’s Santini Brand Sicilian olive oil is made from thousand year old olive trees; it, too, is very tasty, says Louis.
If you’re interested in going Greek, kalamata oil, also available from Trader Joe’s, is one of the best and least expensive extra virgins. In fact, olive oils labelled “from Italy” are frequently blends of oils from other countries, like Spain and Greece, simply bottled in Italy.
Avoid purchasing more olive oil than you’ll be able to consume in about 6 months, as olive oil can go rancid quickly after that. Diane recommends buying about no more than a about a 32 oz. bottle and then dispensing just as much as you need it into a smaller, more decorative bottle, adding herbs or flavorings if you desire. If you do need a larger quantity of oil, Costco’s own Kirkland brand olive oil (produced solely in Italy from Tuscan olives) is a great choice and exceptionally well priced, says Walters. Stick with the pure stuff though; their garlic-flavored extra virgin is too garlicky for even diehard garlic fans.
Louis recommends a practical test for any great olive oil: fry a farm-fresh egg in a couple of tablespoons of olive oil. When you find yourself using the toast to mop out the pan, you have found a keeper.