#extra-virgin-olive-oil

#extra-virgin-olive-oil

Trying the oil, I found this cold-pressed EVOO's taste was superior to the others, noted flavors of freshly cut grass, wild artichoke, and fruity green apple. The mouthfeel of this oil was also a huge help in getting it the number one spot. Compared to some of the other olive oils in the tasting, which were lacking in the unctuous, rich texture, Specially Selected's smooth, buttery mouthfeel was a memorable part of the tasting experience.

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.

As the price of olive oil continues to skyrocket, international crime rings infiltrate the market with fraudulent or adulterated olive oil. In 2023, Italian inspectors found 380 tons of counterfeit virgin olive oil worth 2 million Euros, accusing 17 individuals of mislabeling and phony advertising. That same year, Italian and Spanish authorities arrested 11 suspects after they seized 260,000 liters of olive oil that was likely blended with seed oils or even lampante - a much lower-quality oil historically used as fuel for lamps.

It's a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto.