Chefs Weigh In on Their Favorite Brands of Olive Oil

Olive oil is arguably probably the most frequent kinds of cooking oil on the market. The oil is filled with wealthy, vibrant taste and is filled with loads of well being advantages, too, from serving to to cut back irritation within the physique to serving to defend towards situations like osteoarthritis and atherosclerosis. So it’s no surprise cooks and residential cooks are massive followers of the tasty kitchen staple.

But in case you’ve ever stood within the grocery retailer staring on the multitude of olive oil manufacturers out there and questioning which is finest, you’re not alone. We requested cooks for his or her favourite manufacturers of olive oil, and the solutions have been unanimous. One chef-recommended olive oil model may be discovered on most grocery retailer cabinets, and the runner-up may be bought on-line or discovered at your nearest shopping center. Read on for what cooks needed to say about the most effective manufacturers of olive oil and how one can choose a fantastic bottle of EVOO.

Chefs’ Pick for Best Olive Oil

Laura Penserio is a chef and registered dietitian who makes use of olive oil fairly a bit at her restaurant, Trattoria Gigi in New York’s Hudson Valley. “I’m a longtime fan of Filippo Berio’s Extra Virgin Olive Oil, particularly their Organic and Robusto varieties,” says Penserio. “Both strike a nice balance of accessibility, quality and flavor integrity, making them easy to recommend to home cooks and pros alike.”

“Filippo Berio has been around for over 150 years, and while not every legacy brand keeps pace with modern standards, this one has,” she added. “Their oils are clean, well-balanced and offer that peppery finish I look for in a good EVOO. The Robusto version has the intensity I want for finishing dishes like grilled vegetables, soups or crudo. The Organic version is my go-to for vinaigrettes and light sautéing.”

It’s Felippo Berio’s potential to face up to greater temps that makes it a go-to olive oil for chef Sean Marzan, who works at The Wharf at Sunset Walk in Orlando, Florida. “Filippo Berio, being slightly more robust in cooking tolerance with a smoke point of 356°F to 392°F, is great for sautéing, roasting vegetables or mixing into marinades,” shares Marzan. “It performs beautifully across a range of temperatures while maintaining its pleasant, mellow taste.”

Chef Robert Irvinethe movie star chef recognized for Food Network applications like Worst Cooks in America and Chopped: Impossiblesays that whereas he doesn’t all the time prepare dinner with olive oil as a consequence of its low smoking level (which he says makes it robust to make use of for searing or sautéing), he loves utilizing olive oil for issues like dipping or salad dressings.

Irvine calls out grocery retailer staple Filippo Berio’s EVOO as an olive oil that “will do in a pinch,” and our different cooks have been fast to tout the advantages of this inexpensive model not just for its taste and high quality, but additionally as a result of it withstands greater temps and works for cooking higher than some pricier oils.

What Makes This Olive Oil So Delicious

Marzan calls Filippo Berio “a long-standing, trusted brand known for its consistent quality and smooth, balanced flavor profile.” He mentioned its olive oils are “ideal for everyday cooking and appeal to a wide range of palates. Filippo Berio’s accessibility and reliability make it a staple in many kitchens, including my own.”

Omar Arambula, director of culinary for Brio Italian Grill, calls Filippo Berio “incredibly reliable and consistent” in its high quality, making it a go-to for him in his personal kitchens, too. “It’s smooth and slightly grassy with a mild bitterness that works well across a wide variety of dishes,” says Arambula. “The texture of both is rich and velvety without being too heavy. You can tell the oils are made from high-quality, carefully pressed olives.”

Another Great Option

Looking to splurge a bit on olive oil? Irvine’s go-to model is Le Marké Extra Virgin Organic Olive Oil, an Italian oil stocked in shops like Williams-Sonoma and Crate & Barrel, in addition to on-line. Le Marké prices about $42 for a 375-mL bottle. “Le Marké is premium stuff,” Irvine says, “imported from Italy and bottled from a single harvest of olives. The flavor is strong and distinct. It’s pricey but worth it.”

Chef Danny Petrosino, proprietor of Osteria Danny in Saratoga Springs, New York, calls Le Marké an “excellent-quality choice” as effectively. “It’s a hand-picked extra-virgin oil from northern Italy, made from blending multiple varieties of olives from the Lake Garda region,” says Petrosino. “Le Marké olive oil has an incredibly smooth, subtle flavor with grassy undertones, and I find it great for cooking, dressings and emulsified sauces. It’s very versatile and makes an excellent all-around oil.”

Why Is Olive Oil So Popular?

Irvine says whereas “fussier” house cooks might have completely different oils available for various functions, he’s realized that house cooks typically need one oil to cowl all of the bases, and olive oil permits them to maintain issues easy.

“I think because olive oil is so good for salad dressing and for dipping, it makes a serviceable all-purpose oil,” says Irvine. “I’ve come to understand most people aren’t that fussy and they’ll just use the one they’re comfortable with.” Still, Irvine affords this useful record of his go-to kitchen oils: “canola for baking, grapeseed for sautéing, olive for dressings.”

Penserio provides, “Olive oil is unrivaled for its versatility and depth of flavor and it’s a healthy fat people can feel good about providing to themselves and their families. For chefs, it’s essential for layering and enhancing flavors. For home cooks, upgrading to a quality olive oil is one of the simplest ways to instantly elevate their dishes.”

Petrosino calls out EVOO’s well being advantages, together with its richness in monounsaturated fat, which can assist decrease LDL ldl cholesterol and improve HDL ldl cholesterol. “It also contains antioxidants and anti-inflammatory compounds, contributing to better cardiovascular health and lower blood sugar levels,” he says, including, “Extra-virgin olive oil also offers a range of flavors depending on the variety of olives, climate and area of origin.”

Chefs’ Tips for Buying the Best Olive Oil

So how are you aware you’re shopping for the most effective olive oil on your finances? Irvine’s largest tip is to keep away from olive oil blends, as “they cut the olive oil with other, cheaper types and are a scam.” “To avoid that,” says Irvine, “you want a label that says 100% extra-virgin olive oil. A single country of origin also speaks to the quality.”

Arambula recommends sticking with extra-virgin olive oils, as they’re the least processed and most flavorful choices on retailer cabinets. “Look for a harvest or best-by date,” provides Arambula. “Fresher is always better.”

Other ideas from Arambula? Avoid clear bottles, as gentle can degrade the oil. Instead, purchase olive oil in darkish glass or tins. And, if potential, style your olive oil earlier than shopping for. “A good olive oil should taste vibrant, grassy, maybe a little peppery,” he explains. “It shouldn’t be bland or greasy.”

The Bottom Line

To get your fingers on chef-recommended, chef-used olive oil, all you need to do is make a visit to your closest grocery retailer and seek for some extra-virgin Filippo Berio. Or search for Le Marké Organic Extra Virgin Olive Oil in shops like Williams-Sonoma or Crate & Barrel subsequent time you’re on the mall.

Whichever model of EVOO you select, make certain it’s 100% extra-virgin olive oil and never a “blend.” Also search for olive oils that record a single nation of origin and a current harvest date or best-by date. It’s additionally a good suggestion to purchase olive oil in darkish bottles or tins, as clear bottles can let gentle in and degrade the olive oil over time.