We Asked Chefs to Name the Best Olive Oil and These Are Their Favorites

A mere decade or two ago, most Americans thought of EVOO (aka extra virgin olive oil) as the starting ingredient of a salad dressing or to use for sautéing meats and vegetables. But these days, as food trends stack up and home cooks become more experimental, we’re using this heart-healthy fat in coffee, cakes, as an ice cream topping (trust us—it’s incredible!), and so much more. 

In lockstep with the booming popularity of olive oil recipes, a growing number of olive oil brands are entering the market, making the already-crowded shelves even more daunting. Similar to how there are dozens of butter options available at most supermarkets, there is a dizzying array of olive oils to choose from now, too. How do you narrow down all of those options to land at the one or two worthy of your shelf space?

A couple of years ago, we sipped our way through 18 bottles to select the six best olive oils money can buy. Now that even more options have joined the party, we decided to ask the pros to chime in with their olive oil obsessions. Whether they’re from legacy brands or are new on the scene, you can drizzle, dress, and pour confidently with these chef-approved options.

Our Panel of Olive Oil-Judging Chefs

• Caroline Chambers, the Carmel Valley, California-based author of the Substack and forthcoming cookbook "What To Cook When You Don't Feel Like Cooking"
• Brooke Gil, the Austin, Texas-based principal category merchant and olive oil sommelier for Whole Foods Market
• Elaine Gordon, MPH, MCHES, a Baltimore, Maryland-based recipe developer and owner of Eating by Elaine
• Jonathan Gutierrez, executive chef at the Grand Geneva Resort & Spa in Lake Geneva, Wisconsin
• Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa

Qualities of the Best Olive Oil

When you’re shopping for the best olive oil, look for the following features:

• An opaque bottle. Light exposure degrades quality, according to Gil. Whole Foods Market's olive oil sommelier. Don’t be afraid of the bag-in-a-box format. It’s “highly underrated” and means that the oil is never exposed to light or air after it’s packaged.
• Date listings. It should mention the harvest year and the bottling date. Check both, and seek out the youngest possible product. “Extra virgin olive oil is the opposite of some wines in that it does not get better with age. The younger the oil, the closer it should theoretically be to the optimal quality it was at bottling,” Gil adds.
• A pleasant flavor and aroma. This is tough to tell without tasting, so it might require some at-home experimentation to hone in on what you enjoy (and what you don’t). Since it’s the most flavorful and aromatic of all olive oils due to the fact that it’s been cold-pressed and not chemical- or heat-treated, Gil explains that “extra virgin olive oil is a very personal experience. Explore the various olive varietals by trying a few different oils to learn what you like best,” she suggests. She prefers a pungent and peppery flavor. Gutierrez digs a fruity kind with a peppery finish, while Iannarelli adores extra virgin olive oils with a grassy element. 
• An absence of any signs of spoilage. “Avoid oils that have a bland, musty, or overly bitter taste, as these can indicate poor quality or that the oil has gone rancid,” Gutierrez advises.
  
  

The Best Olive Oil, According to Chefs

As we mentioned, there are dozens of trustworthy and terrific extra virgin olive oils available at the grocery store or online. “It’s hard to choose a favorite, we have so many great brands and it really depends on the occasion,” Gil says. “When I want to intensify the flavor to a dish, savory or sweet alike, I use a more premium EVOO, preferably early harvest for the higher polyphenol content and bolder flavor.”

For everyday use, including cooking, grilling, sauces, and baking, the chefs swear by:

• California Olive Ranch Extra Virgin Olive Oil. Gutierrez appreciates the focus on sustainability and the “bright, fruity flavor with a pleasant peppery finish.”
• Kosterina Everyday Extra Virgin Olive Oil. Chambers says that “Kosterina has been my go-to for many years,” due to the “smooth, grassy, not-at-all-bitter taste” and the opaque glass bottle comes with an easy-pour spout.

For a more intense aroma, which is ideal for heat-free creations, such as salad dressings, blender sauces, and as a finishing drizzle atop dishes like soups, ice cream, and pizzas, try:

• Graza Drizzle. Gordon swoons over the bold and complex flavor, “especially when compared to generic brands from grocery stores. The difference is quite noticeable,” she explains. “They even make a variety in a convenient squeeze bottle that is specific for drizzling which I love.” 
• Frankies 457 Spuntino Organic EVOO. According to Iannarelli, this restaurant brand-developed oil “has a pleasant, grassy spice” that’s nutty, bright, and deep in flavor all at once.

How To Use Olive Oil Like a Chef

Whether you invest in one of these four chef-approved EVOOs or prefer to stick with the brand that’s already in your pantry, you can expand your olive oil horizons by stealing one (or all) of their 10 favorite ideas for how to use olive oil:

• On pizza, as a light “sauce” before topping and cooking and as a finishing drizzle just before serving. 
• In whipped olive oil, a delightfully decadent topping for grilled fruit, pound cake, pie, or chocolate cake.
• For cooking—yes, really! “I want to dispel the widespread myth that extra virgin olive oil cannot be used when cooking with ‘high heat,’” Gil says. “ You can deep fry in EVOO if you want to, the big difference is that you cannot deep fry in olive oil repeatedly.” (The smoke point of EVOO is between 350 and 410 degrees F, per the National Olive Oil Foundation, making it suitable for frying, grilling, sautéing, and roasting.)
• In salad dressings, such as Our Favorite Balsamic Vinaigrette, Sweet Dijon Salad Dressing, and Orange-Poppy Seed Dressing. 
• As an herb-infused Bread Dipping Oil.
• To drizzle over gazpacho, any grilled protein, hummus, or other dips.
• In sauces, ranging from pestos to chimichurris to muhammaras.
• To marinate soft cheeses, such as feta or mozzarella.
• In vegetable sauteés and pureés.
• As the sauce for a pasta dish like Gordon’s go-to Aglio e Olio or a dressing for pasta or potato salads, such as our fan-favorites, Penne, Tomato, and Mozzarella Salad and Light and Easy Greek Potato Salad.

Other Cooking Fats to Consider

“Olive oil is my go-to for its versatility and health benefits, especially in Mediterranean and light dishes. However, I use other fats depending on the culinary needs,” Gutierrez says. These are also wise investments, according to our chef panel:

• Avocado oil: Prized for its neutral flavor and versatility
• Coconut oil: Awesome for vegan baking and for recipes that would benefit from a subtle coconut kick
• Sesame oil: Terrific for adding nuttiness to dishes, and key for many Asian-inspired recipes
• Butter, lard, duck fat, or beef tallow: Adored for their rich flavor