![]() ![]() ![]() The threshold for olive oil to be extra-virgin is intense (it involves laboratory tests, and is, in fact, the only edible commodity in the world to also involve human taste tests). If you see a bottle only marked “olive oil,” that means it’s been treated and refined, the subtleties of taste disappearing entirely. To start, you should only be buying extra-virgin olive oil, as both Emily Lycopolus, olive-oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins, cook and author of Virgin Territory: Exploring the World of Olive Oil, told me. ![]() You should know that if you follow several basic guidelines, you’re most of the way there. Some boast that they’re “extra-virgin,” and others say “pure” or “refined.” Even as an avid home cook who’s also spent years around professional cooks and in test kitchens, the sheer number of options can easily cause decision fatigue - which is why I consulted a group of experts to narrow it down to some of the tastiest, most reliable options on the market. Some are small with high price tags, others are bigger at a reasonable cost. Some hail from Greece, others from California, others still from Italy. The olive oil section at the grocery store is no joke. ![]()
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