I cook home meals often and use a lot of olive oil weekly. Shopping for oil at the grocery store can sometimes feel truly confusing. Bottles come from places like Greece, California, and Italy. Small ones cost a lot, while others are bigger and cost less. Labels shout things such as “extra-virgin” or just say “pure.” All these choices can cause a big problem of decision fatigue.
I’ve found my favorites over time, ones I always pick up. These taste great, perhaps in a salad dressing or dip. They don’t cost too much for daily cooking use. But I want to learn more about the very best oils available. So I asked 16 experts, like chefs and sommeliers, for help. They helped me find the best and most dependable olive oils.
Talking to professionals taught me simple rules for choosing oil. A few guidelines can help you pick a good bottle easily. First, you must only look for extra-virgin oil types. This is the main thing, experts like Emily and Nancy said. Emily Lycopolus is an oil expert and cookbook writer as well. Nancy Harmon Jenkins also wrote books and loved cooking.
Just “olive oil” means it has been processed and refined. Good flavors vanish when oil is treated this way. The standards for “extra-virgin” are really strict for this oil. It needs tough lab tests and human taste testers too. Extra-virgin oil must have no flaws at all. Purity matters from picking olives to putting them in bottles.
How to know good extra-virgin oil? Look for these signs. Check the harvest date to see how fresh it is. Think of oil like juice; it loses taste quickly after picking. Flavor gets dull around one year past the harvest time, usually. After 18 months, the oil has definitely gone bad; it is useless. Expiration dates can trick you; they measure the bottling date. Oil can lose freshness before it gets to the store shelf.
Bottle color and material matter for oil quality; remember that. Light, heat, and air are oil’s natural enemies. These things hurt the oil’s taste and quality badly indeed. Pick bottles that protect this ‘liquid gold’ inside well. They should be dark glass or non-transparent ones. Avoid plastic or metal bottles that are not stainless steel. Experts also avoid top-shelf bottles at the store, you know.
Beyond freshness, Jenkins likes to check where the oil came from. Look for bottles mentioning the olive type or farm name. Great oils come from Italy, Greece, Spain, and many other places. Places like California, Chile, and Australia also make good oil. Big companies often mix different olive types together. These blends are technically extra-virgin, perhaps. Single-type or farm oils give clearer, known tastes, you see.
After checking the basics, choosing oil is about how you use it. Your own taste plays a big part in picking, too. Many great oils exist that I couldn’t even list here. Picking the best oil is like picking the best wine. It is really hard because taste is always personal, you see. Using expert tips first gives you a great starting point.
Think about how you will use the oil next; that is smart. We usually use oil in two main ways in the kitchen. One way is for daily cooking using heat, like frying an egg or roasting meat. The other use is for finishing or dipping bread. Many oils work well for cooking and finishing, too. Picking one usually depends on your oil budget.
Tasting notes start your personal oil journey, I think. Experts describe oils very detailedly; they sound like wine tasters. Knowing an oil’s general profile helps pick well always. Is it grassy, spicy, or maybe nutty tasting? Does it give a throat kick when you try it? That kick means more antioxidants, a good thing. Or is it mild and just blends flavors nicely?
Let’s see the examples experts suggested for these ideas. California Olive Ranch is a great overall choice, good for cooking. It costs about $25 and has mild taste notes. I have used this brand myself for many years. Its mild flavor works well in marinades. Many experts agree that this is their favorite choice. Test kitchens often use it, proving its quality well.
Anna Hezel calls this a mild oil that tastes pleasant. She uses it for frying, baking, and drizzling with confidence. The company reliably puts the harvest date on the package. Experts say the date is important for oils to stay fresh. Nick Coleman says it tastes light and buttery. He adds that you can cook with it because of its price. Matt Hyland finds it great for dressings or pizza.
The Iliada tin is best for cooking with a lot of oil. It costs $63 and has a mild taste for cooking. This tin is my new favorite for daily home cooking. Its large size helps me buy less often. The tin fits well inside my pantry cabinet. Pouring from the small hole is not easy. Put it in another bottle instead.
Besides size, I really like how Iliada oil tastes. Nancy Jenkins thinks it tastes less strong than others. I find it has a more peppery taste than California Olive Ranch. This bite fades when you cook with garlic. But it stays on bread or potatoes used raw. Jenkins calls its taste “mild and smooth.” Its price makes it great for cooking in large amounts.
Cobram Estate oil is great for dipping or dressings. I have used this bottle many times myself. It costs $29 and works for cooking and finishing. Its taste notes are green fruit and peppery. Its price fits using lots for dips. I don’t use it much for cooking at high heat. Matt Hyland praised its buttery and grassy combo.
Emily Lycopolus notes that Cobram’s taste changes yearly. This happens with farm products, but the blend is balanced. She described its green fruity notes up front. Peppery notes finish the taste, like arugula. Cobram also makes cheaper, mellower oils. Their classic oil is between strong and mild. I personally tested this classic oil.
Baking with oil is another area where taste matters. Mild oils don’t add much taste to baked goods. If you want oil taste, pick a strong oil. Emily Lycopolus loves Vignoli from Sicily for baking. This oil costs $39 and is great for sweets. Emily uses it in muffins and scones. She says it tastes like plums, surprisingly.
For cheaper baking oil, Lantzanakis is suggested now. It starts at $22, a good price too. Liz Quijada uses it for her cafe baking. She makes a famous oil cake with it. Liz looked for five years to find this oil here. Its taste is vegetal with brightness notes. Mouthfeel is important for baking, she says.
For buying oil in bulk, Kirkland Signature is known. It comes in a 2-liter size for just $21. Its use is for cooking, and its taste is mild. Experts said this oil has two issues though. It comes in a plastic bottle. It is a blend from many regions. Danielle Oron likes it, saying “don’t laugh.”
Searching online confirms this oil is popular. People review it well compared to others. Famous Samin Nosrat likes this oil, I hear. Oron calls its flavor light and balanced. She would not use it for dipping bread. But it works great in dressings instead. It costs about 30 cents an ounce, a great value.
Want a peppery kick for finishing? Try Wonder Valley. This oil costs $38 for finishing use. Its taste notes are peppery and grassy. Claire Wadsworth uses it for finishing at home. She says it is always peppery first. Katherine Lewin likes its flavor too.
For a fruity finishing oil, Pianogrillo is my favorite. This oil costs $42 and has a fruity, sweet taste. It tastes like green tomatoes because of the soil type. Beatrice Ughi says it is great for seafood. This fruity oil makes many foods taste better. Nancy Jenkins loves drizzling it on everything. It has a throat kick with antioxidants within it.
Fat Gold oil is great if you are new. It costs $32 for cooking and finishing use. Taste notes are grassy and balanced. Katherine Lewin likes it for learning about oil. Each bottle includes a zine with details. The zine has taste notes and recipes too. Katherine finds the oil grassy but not bitter.
Many think oil cannot handle high heat. Emily Lycopolus says that’s not true if the oil is fresh. Fresh oil will not smoke when you heat it high. Searing steak in oil is fine. For steak, Emily likes Frantoio Grove best. It costs $24 and works for cooking/finishing. Its strong taste pairs great with meat.
How oil comes out matters too. Graza is known for new bottle ideas. Their set costs $37 for two. Many people see Graza bottles online. The company puts oil in simple squeeze bottles. Pros used squeeze bottles before this. Graza has Sizzle oil for cooking and Drizzle for finishing.
Cook Ethaney Lee likes the Branche set. It costs $77, like the Graza set. One oil is for cooking, and one is for finishing. Ethaney likes them more than Graza. The flavors are different but always versatile. The second reason is that the bottles look fancier. Branche uses heavy glass bottles.
Grocery stores offer many items, but not all prove useful. Finding great deals is fun, yet dodging bad ones is practical. Costco sells items in bulk; still, some are not of top quality. This makes shopping an adventure, discovering good and bad products.
We looked at one frozen seafood product lately that disappointed many people. Trident Seafood’s beer-battered cod fell below expectations for sure here. Trying it next to others, this cod was quite bland for us all. The fish inside was tender and flaky, which was nice anyway you see. Its batter coating turned crispy and not greasy at all, surprisingly. These were good features you want from a fried fish dinner.
Linguine with Shrimp and Lemon Oil
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Heavy skillet preferred
- 1 Small Bowl For lemon oil
- 1 Mesh Sieve To strain lemon zest from oil
- 1 Colander For draining pasta
Ingredients
Main
- 1/2 cup extra-virgin olive oil
- 1 lemon zested
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots diced
- 2 garlic cloves minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice about 2 lemons
- 1 lemon zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula about 3 packed cups
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- For the lemon oil:
- Combine the olive oil and the lemon zest in a small bowl and reserve.
- For the pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Notes
But the main issue was a completely significant missing flavor profile. Cooking it produced little scent, barely exciting the senses at all. Other frozen cod tasted much more appealing by comparison. The batter lacked seasoning greatly despite its good crunchy texture. The taste simply had no depth; it just wasn’t interesting enough for dinner.
Flavor perception varies widely among different individuals. Some online comments praised this specific cod product instead. One user said it was fine if you liked that specific type particularly. This confirms that taste remains personal and not always widely shared. Another user complained that the beer smell was strong and an odd taste occurred. This shows inconsistency or a generally off taste for some people. Even common products often get very different reactions indeed.
Checking varied opinions is definitely a helpful practice for shoppers nowadays. Trident Seafoods ranks among the largest seafood companies worldwide. They are known for their ethical practices and sustainable fishing efforts greatly. Buying a Trident product aligns with being a fully responsible shopper trying. Yet, ethical sourcing alone doesn’t really make food taste good like magic.
Value is a balance: cost, convenience, ethics, and a great flavor profile always. The lack of flavor reduced its overall value quite a bit sadly. This situation is not a total failure of the brand or the store itself. Discernment helps you find better products much easier when shopping.
Another Trident product was also listed as one to avoid easily. Their frozen fish sticks appeared on a different list as badly received. Two items from a large company show that quality varies indeed within their line. You must evaluate each product on its own merits instead.
Don’t rely solely on brand names or store reputation either. How can we use this cod experience to develop better shopping habits nowadays? Start by having realistic expectations for convenience foods; it’s always helpful. Frozen items might not equal fresh ingredients made at home every time. Understanding this helps avoid feeling disappointed later upon eating. Pay attention to the details the product itself provides fully.
Check what you can gather from other sources online that are easily available today. Labels create expectations that the flavor truly needs to meet, so consumers agree. If the aroma is weak while cooking, it might be a warning sign quickly detected. A first bite lacking seasoning usually means it isn’t great tasting. Shopping involves criteria beyond only price per ounce metrics.
Eat for Eight Bucks: Best-Ever Salad for Leftover Meats Recipe
Equipment
- 1 Large Skillet For caramelizing onions
- 1 Baking Sheet For roasting tomatoes
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Small bowl or jar For whisking dressing
- 1 Knife and Cutting Board
Ingredients
Main
- For the caramelized onions:
- 1 red onion sliced very thin
- 1 tablespoon olive oil
- 2 teaspoons sugar
- For the oven-roasted cherry tomatoes:
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 sixteen-ounce can cannellini beans drained and rinsed
- 1 bunch scallions chopped
- 1 to 2 cups cooked meat such as roast chicken or rare roast beef, torn or sliced into strips
- Rosemary-basil dressing recipe follows
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar or wine vinegar
- 1 teaspoon minced rosemary
- 1 tablespoon finely-chopped basil
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium-low heat, add 1 tablespoon olive oil and sliced red onion. Stir in sugar and cook slowly until caramelized and softened, about 20-30 minutes. Set aside.
- On a baking sheet, toss halved cherry tomatoes with 2 tablespoons olive oil. Season with salt and pepper. Roast for 15-20 minutes, or until softened and slightly shriveled. Set aside.
- In a small bowl or jar, whisk together extra virgin olive oil, Dijon mustard, sherry vinegar, minced rosemary, and chopped basil until emulsified. Season dressing with salt and pepper to taste.
- In a large mixing bowl, combine drained and rinsed cannellini beans, chopped scallions, and torn or sliced cooked meat.
- Add the caramelized onions and roasted cherry tomatoes to the mixing bowl with the bean and meat mixture.
- Pour the prepared rosemary-basil dressing over the ingredients in the bowl.
- Gently toss the salad to coat all the components evenly with the dressing.
- Taste and adjust seasoning as needed.
- Serve immediately or at room temperature.
Notes
Texture matters for frozen foods, but flavor is always the primary consideration. Did it meet the description’s promise of good taste for you? Was it better than other choices you could have easily picked at the store? Reading reviews from experts or shoppers also provides helpful insights. A consensus on blandness signals that you should be cautious right then.
Related posts:
13 of the Very Best Olive Oils
The Underwhelming Frozen Seafood We Won’t Be Buying At Costco Again
We Asked 8 Famous Chefs Where They Shop For Groceries
