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There is no substitute for extra virgin olive oil.  Each offers a mix of the flavors of its terroir that can finish your dishes or provide just the right kick.  We've searched high and low to curate a selection from all over the world, and this guide will help you browse these gems by flavor and intensity.  It's easy to find the perfect oil for you:  

1) Decide which combination is most appealing to you. Delicate & Buttery? Grassy & Robust? Spicy & Full? Think about what types of dishes you are likely to use it on and whether you prefer subtle or full flavor.
2) Find our recommendation at the cross-section of your two choices, and click through to read more about the oil flavor and origin.

  Mellow, subtle, light, and nuanced. Expect a silky, slippery mouthfeel.   Round and substantial, with enough body and intensity to withstand cooking temperatures.   Big, bold and powerful with intense crescendo and persistent finish. 
Rich, round flavors of cured green olive and oil. Sumptuous and mellow, with occasional fruity notes like passionfruit, coconut or apple, expect an overall smoothness.  

Frantoia;  Chiarentana Leccino; Dauro

Murray's Greek;  Murray's Italian

Murray's Spanish
The flavor of green, from mown grass to baby lettuce, arugula or green banana. Strong vegetal inclinations of cooked artichoke, fennel or sorrel, and lots of herbs, from basil to thyme to rosemary.  

Olio Verde;  Merula;       Mas de Bories Grossane

Mas de Bories Bouteillan;   Chiarentana Morailo

Mas de Bories Aglandau
Encompassing the flavor spectrum from soft, aromatic spices cinnamon and white pepper to fiercer notes of black (or even red) pepper and dark, bitter greens.  

Frantoio della Rocca

Herdade do Esporao

Grove 45;  Chiarentana Frantoiano
DEFINITION OF TERMS
FLAVOR
  1. Buttery: Rich, round flavors of cured green olive and oil. Sumptuous and mellow, with occasional fruity notes like passionfruit, coconut or apple, expect an overall smoothness.
  2. Grassy: The flavor of green, from mown grass to baby lettuce, arugula or green banana. Strong vegetal inclinations of cooked artichoke, fennel or sorrel, and lots of herbs, from basil to thyme to rosemary.
  3. Spicy: Encompassing the flavor spectrum from soft, aromatic spices cinnamon and white pepper to fiercer notes of black (or even red) pepper and dark, bitter greens.
INTENSITY
  1. Delicate: Mellow, subtle, light, and nuanced. Expect a silky, slippery mouthfeel.
  2. Full: Round and substantial, with enough body and intensity to withstand cooking temperatures.
  3. Robust: Big, bold and powerful with intense crescendo and persistent finish.

MORE OLIVE OIL TERMS TO KNOW

Extra Virgin – Extra virgin olive oil is the highest quality olive oil available in the market. For an oil to be considered Extra Virgin, it may be made from olives only and contain no added or additional flavors. It cannot undergo any treatment other than washing, decanting, centrifuging, and filtering. Extra virgin also describes olive oils in which the final acidity (oleic acid) is less than 0.8%.

First Cold Pressing: While the term is largely unregulated, first cold pressing refers to olive oil that is produced from olives being pressed (usually in stone centrifugal presses) for the first time. This pressing must occur at temperatures below 81 degrees. Higher temperatures increase yield but decrease quality.

Single varietal: Olives, like wine grapes, exhibit great diversity in size, color, and flavor… and yet all olives are the fruit of just one species of tree – the Olea europaea. Olive varietals like taggiasca, Bouteillan, and moraiolo are analgous to grape varietals like chardonnay, pinot noir, and cabernet sauvignon. Olive varietals arise from differences in breeding, geography, and cultivation.  

 

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