It's Official: Italian Chefs Say This Grocery Store Olive Oil Is the "Best"

"If there's a single group of people I trust unequivocally, without any doubts, it's Italian chefs. I know that's a sweeping statement, but think of it this way: Their standards are super high and they'd never, ever serve you a bad tomato. To me, that's incredibly trustworthy behavior!So, seeing as my olive oil stash was running low, I decided to ask Italian chefs to name the end-all, be-all best bottle at the grocery store."

"Chef Gianluca Guglielmi, who hails from Vicenza, Italy, uses extra-virgin olive oil in nearly every recipe at Donato & Co. in Berkeley, California. "During my career of over 45 years in the kitchen I've tasted probably more than 300 extra-virgin olive oils," says Guglielmi. But kitchen time wasn't enough, as Guglielmi adds that he even took classes through Organizzazione Nazionale Assaggiatori Olio di Oliva (O.N.A.O.O.), an Italian organization that teaches people how to properly taste extra-virgin olive oils, to increase his knowledge."

Three Italian chefs converged on Partanna Extra-Virgin Olive Oil as a top grocery-store choice for finishing dishes, vinaigrettes, and enriching pasta. Chef Gianluca Guglielmi relies on extra-virgin olive oil in nearly every recipe and has tasted hundreds of oils during a 45-year career. Partanna cold-presses Castelvetrano olives to produce a spicy, distinctive profile characteristic of that Sicilian region. Cold-pressing preserves flavor and color by avoiding reheating, and the olives are pressed within four hours of harvest to retain freshness and aromatic intensity.

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