Best olive oils TechnoBuffalo 2021
The type of olive oil you keep in your kitchen depends on usage. It's a healthy option for sautéing, great for marinades or dressings, and can enhance the flavor of many dishes straight from the bottle. Choosing the right one can also depend on your preferred flavor profile. We've selected the best olive oils to complement your favorite dishes.
- Big flavor: Pompeian robust extra virgin olive oil
- So smooth: Pompeian smooth extra virgin olive oil
- Low acidity: Colavita extra virgin olive oil
- Real fresh: Partanna extra virgin olive oil
- High heat: La Tourangelle organic extra virgin olive oil
- Totally traceable: Ellora extra virgin olive oil
Big flavor: Pompeian robust extra virgin olive oilStaff Pick
The low acidity of this oil accentuates its strong flavor. Choose from 16 to 28-ounce bottles, depending on how often you use it in dishes. It's ideal for applications that don't require cooking, such as dressings or marinades, but it will also serve you well in a pan on the stove.
So smooth: Pompeian smooth extra virgin olive oil
Pompeian is owned and operated by a farmer family, and has been since 1906. This version of their olive oil is best for sautéing dishes and won't overpower the delicate flavors of fish or chicken. It's created with first cold pressed olives and has a smooth flavor for drizzling on foods after cooking.
Low acidity: Colavita extra virgin olive oil
This olive oil has the NAOOA quality seal and a 0.4-percent acidity. Taste the Arbequina, Picual, and Kokoneiki olives that are first cold pressed to create this product. The blend has influence from Italy, Greece, Spain, and Portugal, delivering a spicy and fruity flavor.
Real fresh: Partanna extra virgin olive oil
Harvested and pressed in mid-October only, this oil delivers a fresh taste. You'll notice cloudiness when you first open the tin that fades over time, which speaks to how fresh the oil is. All 101 ounces are richly flavored and cold pressed by machine only.
High heat: La Tourangelle organic extra virgin olive oil
From the trees to the press on the same day, these olives deliver a grassy, peppery, and almond-esque flavor. The oil can handle medium-high heat and works great on the stovetop. Made with only Picual olives, you'll enjoy this oil on any cooked meal or salad.
Totally traceable: Ellora extra virgin olive oil
If tracing the origin of your olive oil is important, the tracking numbers on each package of this option will deliver the info you need. Each tin is filled with oil made from the Olive Groves of Kolymvari, located in Crete, Greece. There are no additives like solvents or preservatives used in its creation.
Whether you choose your olive oil by origin or flavor, our collection is sure to offer you an option that will please your palate. Our top pick, Pompeian robust extra virgin olive oil, works for many applications in the kitchen. Pompeian has been in business since 1906, and this offering has a rich flavor with low acidity. Make your next dressing, marinade, or sautéed dish a hit by selecting this one.
For anyone concerned about where their olive oil is being produced and shipped, consider the Ellora extra virgin olive oil. The tins are labeled with a tracking number, and their origin is the island of Crete, Greece. You can buy this brand with confidence knowing that each tin of their product is made from olives harvested from the Olive Groves of Kolymvari.
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