When it comes to enhancing your culinary creations, a top-notch olive oil can work wonders, whether it's infused into the cooking process or elegantly drizzled as the pièce de résistance. However, navigating the vast array of olive oil options, especially when you're on a budget, can feel like searching for a needle in a haystack amidst the sea of bottles at your local grocery store or market.
To help you make an informed choice, we turned to Chef Walter Nunez, an olive oil connoisseur with over a decade of culinary expertise gained from working at some of Los Angeles and San Francisco's most esteemed dining establishments. Currently serving as the executive chef at The Rex Steakhouse in Redondo Beach, Calif., Nunez graciously shared his insights on selecting a high-quality olive oil that won't break the bank. His first and foremost advice is to ensure you're buying extra virgin olive oil (EVOO), as it signifies that the oil is unrefined, devoid of any chemical processing or heat, and contains minimal oleic acid. According to Nunez, anything less than extra virgin olive oil is simply subpar.
"Secondly," Nunez advises, "examine the label for the oil's country of origin and aim for a single-origin olive oil, preferably sourced from a specific farm or producer. Otherwise, you might end up with a blend of olive oils from diverse regions, which can compromise the oil's overall quality."
For additional reassurance, look for specific labels or certifications such as "OOOC," "NAOOA," or "PGI," which indicate that the olive oil has undergone rigorous testing to verify its origin and the variety of olives used.
Nunez emphasizes, "Unlike wine, olive oil doesn't improve with age. Therefore, it's crucial to check the harvest and 'use by' dates to ensure you're purchasing a fresh product." Furthermore, the type of container your olive oil comes in matters significantly. Nunez advises, "Opt for a dark, glass bottle or an opaque tin container as they shield the olive oil from light and heat. Products in plastic or clear bottles are typically of lower quality."
With these expert recommendations in mind, Nunez and two other seasoned restaurant chefs have curated a list of what they consider to be the finest olive oils available, all of which offer exceptional quality without an exorbitant price tag.
1) California Olive Ranch Extra Virgin Olive Oil
Straight from the groves of California, the California Olive Ranch offers a local treasure that Chef Nunez vouches for due to its combination of quality and affordability. This oil boasts a mild flavor profile, making it incredibly versatile for various culinary applications, including cooking, baking, and finishing. Expect notes of florals, fresh herbs, fruit, and green grass in this flagship cold-pressed oil. You can snag a 500-milliliter bottle for $13.49, and it's readily available at retailers like Walmart, Target, Kroger, and Sam's Club.
2) Vignoli Extra Virgin Olive Oil
For those seeking a more robust flavor, Chef Nunez recommends Vignoli Extra Virgin Olive Oil, known for its grassy and slightly bitter notes. Vignoli offers a range of 100% Italian olive oils, including organic options and unique flavors like black garlic, blood orange, and white truffle. The olives used are grown throughout Italy, and the oils sold in the U.S. are meticulously packaged and bottled in Miami for freshness. While this option may be a bit pricier, at $19 for a 16.9-ounce bottle of Everyday Kitchen Extra Virgin Olive Oil, it's perfect for baking or as a finishing touch.
3) Graza Extra Virgin Olive Oil
Graza, a brand specializing in Spanish olive oils, distinguishes its products into "sizzle" and "drizzle" categories. The "sizzle" variety is ideal for cooking, while the "drizzle" option, made from early-picked olives, boasts a bold flavor perfect for finishing dishes. Chef Nunez appreciates the quality and flavor of Graza's oil, which pairs well with raw fish and capers. Be mindful of storing the "drizzle" oil in a cool, dark place due to its plastic bottle packaging. A 16.9-ounce "drizzle" bottle costs $21, or you can opt for the "drizzle" & "sizzle" duo for $37, with potential savings through a subscription.
4) Heraclea Everything Olive Oil
Chef Ari Miller underscores the importance of freshness and integrity in olive oil. He recommends Heraclea's Everything Olive Oil, a blend of early and mature olive oils in a one-liter container that strikes a harmonious balance between flavor, versatility, and price. This Turkish olive oil is priced at $50 for a 33.8-ounce metal tin, offering exceptional value for a single-estate olive oil. It's a versatile choice for all your cooking and food preparation needs, reflecting the notion that the quality you put in directly correlates with the quality you get out.
Selecting the right olive oil need not be a daunting task, and these recommendations from seasoned chefs demonstrate that you can find exceptional options to suit your taste and budget.