In the world of culinary delights, few ingredients have experienced such a meteoric rise in popularity as extra-virgin olive oil (EVOO). Once confined to salad dressings and sautéing, EVOO has now become a versatile and essential component in kitchens worldwide. But with the surge in demand, the market is flooded with options, leaving consumers bewildered. So, who are the experts in this domain? We turned to a panel of renowned chefs to uncover their favorite EVOOs and the secrets behind their choices. Get ready to discover the best olive oils that money can buy and learn how to use them like a true culinary maestro.
The Panel of Olive Oil Sommeliers
Our journey begins with Brooke Gil, the principal category merchant and olive oil sommelier at Whole Foods Market in Austin, Texas. Gil's expertise lies in curating the finest EVOOs, ensuring that each bottle is a masterpiece in itself. Next, we have Elaine Gordon, MPH, MCHES, a recipe developer and owner of Eating by Elaine in Baltimore, Maryland. Gordon's passion for food and her keen palate make her an invaluable asset in the world of culinary arts. Lastly, we welcome Dominic Iannarelli, the chef-owner of Prime & Providence in West Des Moines, Iowa. Iannarelli's culinary prowess and his love for EVOO make him an ideal candidate to share his insights.
Qualities of the Best Olive Oil
When it comes to selecting the finest EVOO, several factors come into play. Firstly, the bottle itself matters. Light exposure can degrade the quality, so an opaque bottle is ideal. Whole Foods Market's Gil suggests that the bag-in-a-box format is highly underrated, as it ensures the oil remains protected from light and air. Secondly, the date listings are crucial. The harvest year and bottling date should be noted, with the youngest product being the best. Gil explains that EVOO does not get better with age, so selecting the freshest option is key.
Another essential aspect is the flavor and aroma. Gil emphasizes that EVOO is a highly personal experience, with various olive varietals offering unique tastes. She prefers a pungent and peppery flavor, while others may seek a fruity kind with a peppery finish. Iannarelli, for instance, adores extra-virgin olive oils with a grassy element. Lastly, an absence of spoilage signs is vital. Avoid oils with bland, musty, or overly bitter tastes, as these may indicate poor quality or rancidity.
The Best Olive Oil, According to Chefs
Now, let's dive into the chefs' favorite EVOOs. Gil reveals that it's challenging to choose a favorite due to the abundance of excellent brands. She suggests using premium EVOO for intensifying flavors in both savory and sweet dishes, preferably early harvest for higher polyphenol content and bolder flavor. For everyday use, including cooking, grilling, sauces, and baking, the chefs recommend Kosterina Everyday Extra Virgin Olive Oil. Its smooth, grassy, and non-bitter taste makes it a go-to choice for many. For a more intense aroma, Graza Drizzle is a top pick, offering a bold and complex flavor that sets it apart from generic brands.
Gordon, on the other hand, praises Frankies 457 Spuntino Organic EVOO for its pleasant, grassy spice, nutty, bright, and deep flavor. Iannarelli also has a soft spot for this restaurant-developed oil, which he finds to be a delightful blend of flavors. These chefs' preferences showcase the diverse world of EVOO, where personal tastes and culinary needs converge.
How to Use Olive Oil Like a Chef
Now that we've uncovered the chefs' favorite EVOOs, let's explore some innovative ways to incorporate them into your cooking repertoire. These chefs have shared their top 10 ideas for using olive oil, which will elevate your dishes to new heights.
Pizza: Use EVOO as a light 'sauce' before topping and cooking, and as a finishing drizzle just before serving. This simple step adds a layer of flavor and sophistication to your pizza.
Cooking: EVOO can withstand high heat, making it suitable for frying, grilling, sautéing, and roasting. Gil wants to dispel the myth that EVOO cannot be used for cooking with high heat. However, deep frying EVOO repeatedly is not recommended.
Drizzling: Add a touch of elegance to your gazpacho, grilled proteins, hummus, or other dips by drizzling with EVOO. This simple act can transform ordinary dishes into extraordinary culinary experiences.
Marinating: EVOO is perfect for marinating soft cheeses like feta or mozzarella. The oil's richness and flavor enhance the taste of these cheeses, making them even more delectable.
Sautéing and Pureeing: Incorporate EVOO into vegetable sautéés and pureés for a burst of flavor and a healthier alternative to other cooking fats.
Other Cooking Fats to Consider
While EVOO is a versatile and healthy choice, it's not the only option. Our panel of chefs also recommends exploring other cooking fats, each with its unique characteristics and uses.
Avocado Oil: prized for its neutral flavor and versatility, making it an excellent choice for a wide range of dishes.
Coconut Oil: awesome for vegan baking and adding a subtle coconut kick to recipes.
Sesame Oil: terrific for adding nuttiness to dishes and a key ingredient in many Asian-inspired recipes.
Butter, Lard, Duck Fat, or Beef Tallow: adored for their rich flavor, these fats are perfect for those who crave a more indulgent culinary experience.
In conclusion, the world of EVOO is a fascinating and ever-evolving landscape. From the experts' favorite brands to innovative ways of using them, EVOO has become an indispensable part of modern cooking. So, the next time you're in the market for olive oil, remember the insights shared by our panel of chefs and choose the best EVOO that suits your taste and culinary needs. Happy cooking and exploring!
