[[{“value”:”Extra virgin olive oil can do much more than keep food from sticking to the pan. The right bottle can add flavor to everything from a simple salad to a finished entrée, which is why chefs tend to be particular about the oils they keep on hand. Isaac Bernal, Executive Chef, Representative of Spain to the United Nations | GM Chef Spain Winner, says cooks should think of EVOO as an ingredient in its own right.
“It is another ingredient in the recipe,” he states. He considers the olive variety, origin, freshness and storage when choosing an oil and prefers dark bottles or tins that protect the oil from light. He also cautions against buying more oil than you can use while it’s fresh. There is no shortage of options when shopping for olive oil, but here are the six brands that chefs we spoke to say they rely on in their own kitchen.
Corto, Truly EVOO
Corto is a California-based olive oil producer that offers a range of extra virgin olive oils for both home cooks and professional kitchens. Its Truly EVOO is part of the brand’s core lineup and has become a go-to for Chef Michael Vakneen, Co-Founder at Truly Pizza. “I personally use Corto’s Truly extra virgin olive oil at both of my restaurants,” he shares. “I was fortunate enough to spend time at the groves and witness firsthand the dedication and high standards that go into creating this exceptional olive oil.” He adds, “The result is a bright, floral, and delicious oil with an incredible balance of elegance and flavor. Its versatility makes it perfect for both raw applications and cooking, elevating any dish with its unique profile.”
La Tourangelle Regenerative Extra Virgin Olive Oil
La Tourangelle is known for its collection of cooking oils and specialty ingredients, including several extra virgin olive oils. Its Regenerative Extra Virgin Olive Oil is part of the brand’s newer lineup, giving shoppers an option that emphasizes both olive oil production and regenerative agriculture. “This La Tourangelle olive oil has so much going for it,” says Jackie Newgent, RDN, plant-forward chef, culinary wellness expert, and author of The Plant-Based Diabetes Cookbook. “In addition to its robust, peppery, yet balanced flavor from cold-pressed Greek olives, the olives are organic and regeneratively grown, making it a more sustainable choice.” She adds, “The oil is great for both medium-high heat cooking as well as for a finishing oil at the table, too.”
Kirkland Signature Organic Extra Virgin Olive
Kirkland Signature’s Organic Extra Virgin Olive Oil is a longtime staple for shoppers looking for a versatile everyday oil at a relatively accessible price. Made from a blend of Mediterranean olives that can vary by harvest, it’s a mild, slightly fruity oil that works well across both sweet and savory recipes. For David Leite, a three-time James Beard Award-winning food writer, home chef, cookbook author, and founder of Leite’s Culinaria, it’s been a kitchen essential for years. “I’ve been cooking and baking with Kirkland Signature Organic Extra Virgin Olive Oil for decades,” says Leite. “It’s a blend of Mediterranean olives, and what I love about it is that it’s mild and a bit fruity rather than peppery. I use it in everything, but where I use it most is in my Portuguese orange olive oil cake.”
California Olive Ranch 100% California Extra Virgin Olive Oil
California Olive Ranch’s 100% California Extra Virgin Olive Oil is the kind of versatile bottle that can earn a permanent spot in the kitchen. Made with California-grown olives, it has a balanced flavor profile that works for everyday cooking as well as finishing dishes, making it a practical choice when you want an oil that won’t overpower other ingredients. Chef Isaac reaches for it as a reliable, all-purpose EVOO. “It has a balanced profile that works for cooking vegetables, preparing pasta, marinades, and vinaigrettes, or simply finishing a dish without dominating it,” he explains. “Not every oil we have at home needs to be a tasting oil. We also need a good, reliable, versatile olive oil that we can use practically every day.”
Oliva Dorado
Oliva Dorado is a Spanish extra virgin olive oil made from Arbequina olives grown on a family-owned estate in Zaragoza. The brand focuses on a single-origin approach, with the oil bottled in dark glass to help shield it from light. It’s a bottle that Rania Batayneh, MPH, home chef, recipe developer, nutritionist and author of the bestselling book, The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss, always has on hand. “The oil is cold-pressed within hours of harvest for a fresh, flavorful addition to everything from salads and roasted vegetables to your favorite crusty bread,” she explains. “Light, fruity and buttery with a peppery finish and notes of green apple and almond, it’s an easy olive oil to reach for whether you’re dipping, drizzling or cooking.”
Iliada The Chef’s Way Premium Greek Extra Virgin Olive Oil
Iliada The Chef’s Way is a Greek EVOO made from Koroneiki olives grown in the southern Peloponnese, with a bottle designed for easy, controlled pouring. It’s another must-have for Batayneh.
“It has a fresh, full-bodied flavor with a distinctive peppery finish,” she explains. “The precision squeeze bottle is a nice feature, making it easy to control the amount you’re using whether cooking or finishing a dish. Its balance of fruity and savory notes makes it a versatile choice for marinades, roasting, grilling, or adding a final layer of flavor to a meal.”
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