Choosing the Right Olive Oil
Hey friends, Chef E here! You know I’m all about avocado oil, but let’s not forget one of the most iconic fats in the kitchen—olive oil. It’s rich, it’s flavorful, and when you choose the right kind, it can elevate your dishes and support your health. But wow, is it confusing at the store. Light, virgin, extra virgin, refined… What does it all mean? Let’s simplify it together.
Know Your Oils:
Extra Virgin Olive Oil (EVOO) – The gold standard. It’s unrefined, full of antioxidants, and comes from the first cold pressing. It should taste like olives and be slightly peppery or grassy. This is my go-to for salad dressings, drizzling over veggies, or dipping bread.
Virgin Olive Oil – Still decent quality, but not quite as pure as EVOO. Slightly higher acidity, lower flavor intensity. Great for everyday cooking.
Refined or Light Olive Oil – These lack flavor and nutrients. Despite the word “light,” they have the same calories but far less benefit. Skip these in favor of avocado oil when you need something more neutral.
Pomace Oil – Chemically extracted from olive pulp. Just… no. Save this one for soap making!
My Tips for Buying Olive Oil:
Choose dark glass bottles to protect from light.
Look for a harvest date (fresh is best!).
Don’t be afraid to taste test—good olive oil should taste like the olives it came from!
I love bringing home olive oils from my travels, but for everyday cooking, choose something high-quality and authentic—there are so many great brands certified for purity.
How I Use It:
Olive oil is perfect for medium heat, sautéing, and finishing dishes. It’s loaded with monounsaturated fats, supports brain and heart health, and honestly, it just makes everything taste better. I always keep a good bottle on hand.
So next time you’re drizzling over roasted veggies or mixing a vinaigrette, make sure you’re reaching for the good stuff—and don’t be afraid to explore different varieties. Your tastebuds (and your body) will thank you!
With love & extra drizzle,
Chef E
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