Since oil gets used to create every type of food item, it’s best if your oil is qualitative and healthy. If olive oil is the oil of your choice, then gaining access to high standard olive oils is a great investment for cooking requirements. Provided below are some of the best olive oil for cooking along with the preferred favorite.
Papa Vince Olive Oil Extra Virgin
Papa Vince takes care of the quality in each bottle by using hand-picked, cold-pressed olives making it a top contender as the best olive oil for cooking. The taste and savory flavor are maintained by not re-filtering or refining their olives during processing. Along with this, Papa Vince products also manage to conserve the richness of nutrients offered from olives. It has a long-lasting shelf life of four years, remaining in its store-bought condition the whole time. Unlike other oils, this olive oil is lighter and doesn’t have a dominating flavor to it.
Best Olive Oil for Cooking of 2019
1. Zoe Extra Virgin Olive Oil
Zoe Extra Virgin Olive Oil has an intricate combination of flavors starting with their Spanish Cornicabra olives and additional Spanish flavorings to keep a consistent balance. It combines the delicacies of pepper, artichoke, basil, and almond for a lovely blend with each use. It contains livening savory goodness and partners with many dishes ranging from fresh garden fruits and vegetables to hefty pasta layered meals. Zoe is a trustworthy brand that seeks to make out the best in all of its products, including the healthy selection of grade olive oil.
Zoe leaves a pleasant buttery aftertaste with each usage of oil, making a long-lasting impression with each meal. The manufacturers use organic ingredients to craft the final vigorous product with the best results in both taste and performance. Zoe goes the distance and beyond with their variety of oils including and kid-friendlier extra virgin olive oil option.
Nothing comes out perfect though and Zoe makes no exception to this case. Though the elaborate taste is claimed to be one worth enjoying, some customers don’t thoroughly adore it at all. The taste has been commented to be bitter otherwise relatively tasteless. The exotic flavoring perhaps doesn’t suit all when it comes to olive oil. While it has been complimented for the qualitative performances it has managed to sustain while cooking, it doesn’t always receive the best reviews when being used as a dressing.
- Excellent quality at affordable price
- Available in a 2-pack deal
- Cold pressed
- May have too strong a flavor for some
2. Colavita Extra Virgin Olive Oil
The call to the dinner table starts with the invigorating flavor coming to you from Italy in this Colavita product. The oils in this bottle are taken from multiple countries with olives of higher amenity. Italy, Greece, Portugal, and Spain all contribute to the one creation of a lavish oil for dressing and cooking in the kitchen. With the quality of extra virgin olive oil, you’re promised a satisfactory deal where the olives manufactured to make this product were not refined or altered in color, size, flavor or nutrients found in olives. The closer the olive oil remains to its most original state, the longer it’s guaranteed to last on the shelf.
Colavita obliges to replace butter in health and practice for the better. It can be implemented for cooking and baking and makes for a tasty light-hearted dressing on salads. The company backs up their product’s assurance and quality with multiple certifications. It follows the North American Olive Oil Association as well as the International Olive Council standard.
One continuous complaint though that comes in many variations is that the flavoring is not what customers wanted. The packaging is different for each separate flavor Colavita produces. The popular vote also does not go to the olive oil made with multiple olive types from around the world. With all the rich flavors blending with one another, they lean towards an odd jumbled taste that disturbs rather than elevates.
- Uses cold press technology
- Suitable for multiple cooking techniques
- NAOOA and IOC certified
- Fusion of many olive types may not be for everyone
3. Colavita Roasted Garlic Extra Virgin Olive Oil
Colavita returns with another bestseller, providing its audience with a tasteful twist to olive oil, adding the additional flavoring of garlic to each use. This product focuses more on being utilized as a dressing and topping for salads, sauces, and dishes. With the additional kick to it, the intense savory flavoring makes it a great addition to your kitchen, with a versatile appeal that can flatter almost any dish.
It also pleases those who follow a low FODMAP diet. Dishes are made more decorated when you grill, fry and bake your recipe in this oil. While being as tasteful as it is, it also keeps up the principle of a healthier alternative over butter and other cooking oil options.
With enhanced flavor comes a higher standard for the product and sometimes this isn’t met. The flavoring, just as the last complaint went, was one not too focused on the taste of authentic olive oil. Instead, some people found that the garlic flavoring was either too strong or not working at all. The taste was cluttered in the attempt to balance out the olive and roasted garlic. To some, it was truly exemplary but to others, it didn’t pull out to be the best of the best as it promised. Users also complain that the oil only maintains its flavor when you’re using it as a dressing, otherwise, it’s lost in the making.
- Works well with different cooking techniques
- Compatible with FODMAP diets
- Garlic flavor too overwhelming for some
4. Pompeian Robust Extra Virgin Olive Oil
Keeping their acidity levels low, healthy promises are acquired with this product. The Pompeian Robust Extra Virgin Olive Oil can easily replace other cooking oils and buttered recipes for a safer, more satisfying result when the job’s done. It spices up dishes ranging from typical salads to intricate plates of pasta and marinades.
The check of quality starts with the picked olives, letting only the best come through to being cold-pressed into the rich, natural and unprocessed oils sold on the market. Pompeian holds their savory taste high in recognition, advised to be used in both cooking and baking for effusive results. It also makes for a delightful dressing, deep fry oil and stir fry as well. The purity of Pompeian’s robust olive oil is supported by a long-standing certification from the USDA Quality Monitored seal.
Pompeian does receive complaints on multiple aspects. Common ones relate to the flavor of the oil, which doesn’t seem to be pure. Rather than being only one type of olive oil, some users have found that there’s more than one which can tend to scramble the rich taste. It is also frequently mentioned that the oil doesn’t provide a consistent result during uses.. This doesn’t happen with each and every product though. It only happens for some people which is why it can sometimes dissatisfy.
- Comes with a rich, full-bodied flavor
- Extremely low acidity
- USDA Quality Monitored Seal certified
- Flavor not consistent in every bottle
5. Partanna Extra Virgin Olive Oil
Partanna prides themselves on the natural condition they reap their olives in for the best result they can provide. Holding onto the rich, aromatic appeal of olives, their production is based on cold-pressed olives to keep them in their purest form and best condition. It uses finishing touches of artichoke, pepper, and almond to gratify the scent and taste to this oil. Partanna is a strong-standing brand since the 1920s in America as one of the first and qualitative brands to select from.
A heads up from Partanna themselves to watch the color of your oil. Primarily, it will be a deep invigorating green which dispenses an herbal aroma and pizzicante flavor. This stays for a while after opening the can but will eventually dissipate as the sediment drops to the bottom of the container. The flavor will still be as it is, but the issue with this is that the aroma settles, taking away one half of the satisfaction. Partanna uses organic ingredients to help invoke the raw benefits of olive oil, keeping their manufacturing methods away from refining the olives.
A common complaint isn’t actually about the olive oil, but instead, about the packaging, it comes in. The tin can is comparably hard to use from standard glass bottles. The can is hefty in size and shape, with an odd spout most people frustrate themselves over for not being convenient enough.
- Cold pressed oil
- Full bodied taste
- Inconvenient packaging
6. Filippo Berio Extra Virgin Olive Oil
Filippo promises customers a gluten-free, NON-GMO, cholesterol, sugar, sodium and trans-fat-free product with every purchase. They also vow their product can withstand the potential damage shipping may cause with a tin can body to hold all the olive oil safe. This oil specializes in being used for drippings, marinades, and drizzles. It can also perform efficiently as a substitute for butter in most baked recipes for healthier outcomes. This oil satisfies the simplest recipes to those of intense intricacy.
Filippo Berio takes their olives from five different countries being; Italy, Spain, Greece, Portugal, and Tunisia. The brand comes with a large variety, from extra virgin olive oils to extra light, all with their own taste to them. This is a pro on a larger scale for Filippo Berio, but for consumers, it can prove simply irritating having to figure out which olive oil selection is best for them. It can also result in an incorrect purchase often.
The pride Filippo Berio takes in the creation of their tin cans makes the complaints quite ironic. It isn’t a selling point when the spout spills most of the oil rather than properly pour it. Most customers who complained found fault in the container though admitted to the quality of the oil is more than good. The container also comes dented, tinted and discolored which questions the quality of the product very much.
- Cholesterol and trans-fat-free
- Non-GMO, sodium and sugar-free
- Cold pressed oil
- Packaging is bothersome
7. Papa Vince Olive Oil Extra Virgin (Our Top Recommended)
The best on this list is saved for the last. Papa Vince makes their products as authentic as they can turn out to be. Papa Vince’s olive oil is a vegan solution to satisfy certain limitations when it comes to buying flavorings. It works best when used for seasoning and dressing, but that doesn’t stop it from facilitating other dishes.
This olive oil can replace your buttered recipes and cover up the old expectations when substituting old olive oils. With extra virgin olive oil, you can keep the same bottle of oil for four lasting years of greatness. The more natural the olive oil remains, the greater excellence outcomes with the use. Papa Vince controls the quality of the olives with a hand-picked selection of olives behind each bottle.
For those who aren’t die-hard oil fanatics, Papa Vince doesn’t have a strong overwhelming taste but rather one slightly timid yet unavoidable. It makes the impression you need to savor your food but doesn’t hang around longer than it has to.
Papa Vince dignifies themselves with hand-made products, free of any added preservatives or refining.
One continuous complaint that does outshine the others though, would be that customers don’t feel the price is right. Since Papa Vince is not a wide-spread international brand, some people feel the price is demanding too much. Those that are in favor of this product though don’t find the price to be an issue at all and instead provide their money’s worth.
- Made from handpicked select olives
- Long shelf life
- No added preservatives or refining
- Pricier than other similar products
When it comes to purchasing the proper olive oil, there are some considerations you have to keep in mind. Selecting the wrong oil may not only ruin your food, but it can also make for quite the unhealthy choice.
What Makes Olive Oil A Better Choice For Cooking?
The easiest way to answer this is to take a quick look at other types of cooking oils and weigh the pros and cons.
1. Coconut oil
Coconut oil shares many benefits of olive oil, though olive oil does tend to hold a higher place when it comes to comparing effectiveness. Coconut oils can be used for cooking and skin-care products just like olive oil can. The difference between them though remains that olive oil has more monounsaturated and polyunsaturated fat, resulting in less cholesterol damage and more benefits to blood regulation. Coconut also holds 10 calories more in each serving than olive oil does.
2. Canola Oil
The fight with canola oil is a tight one. This type of oil has the same amount of calories in a serving as olive oil does. Most studies actually point to canola oil being a better option health wise. When it comes to being versatile in the kitchen though, olive oil is more variable from extra virgin to light olive oil. These different types of olive oil can be used on different temperatures without creating free radicals which can cause cancer. Canola oil, on the other hand, is only best used when on medium temperature heat otherwise you risk creating free radicals.
3. Vegetable Oil
Various oils can be put under this subtitle. Anything that comes out from a vegetable is here, but canola makes itself stand out. The difference with olive oil is that it’s a healthier option, but there are limits to where you can use it. Olive oil, although quite versatile, cannot be used in high heat especially if you intend to use extra virgin olive oil. Vegetable oil can be used in higher heats without developing free radical chemicals.
4. Sunflower Oil
When it comes to balance, olive oil is the winner. On a first glance basis, it'll definitely seem as though sunflower and olive oil are tied, but this isn’t true. The more you use sunflower oil, the less control it has over the number of saturated fats going into your body. It’ll also start absorbing everything rather than just the nutrients you need. Olive oil maintains greater control over the nutrients you absorb and beneficial vitamins that can come from eating healthy foods. Besides, olive oil has a much more enjoyable taste than sunflower.
What Is Extra Virgin Olive Oil?
Olive oil on its own has many fruitful benefits to reap from, but not all olive oils are in their purest form. Only in their purest form will you get all of the possible benefits olives have to offer your health.
The most common issue when it comes to oils is that they have too many saturated fats and trans fats in them that can cause obesity and chronic heart issues. Most typical cooking oils have these kinds of fat in them as they are relatively cheaper. When it comes to olive oil though, it contains two different types of fat namely monounsaturated and polyunsaturated fats. (MUFA and PUFA). These fats are beneficial for your heart health and can even reduce obesity. Olive oil has vitamin K and E which both help in your blood regulation and insulin sensitivity.
Olive oils when complimenting a Mediterranean diet can even reduce your chances of receiving type 2 diabetes before it ever comes your way. They can come with many benefits, but one issue is that olive oils are intensely refined to look, smell and taste better which tends to eliminate most of these benefits.
This is where ‘extra virgin’ comes into play. A 100% extra virgin olive oil concoction means that the oil is totally natural and therefore highest in antioxidants and fats. This type of oil is the best to have and the hardest to attain. Though there are methods for attaining this oil naturally, such as cold-press, most manufacturers for one reason or another have to do something to the oil. This could be for cost purposes or lack of efficient equipment but in most cases, there is adulteration with oils or they have added preservatives so there is longer shelf life. In this case, looking for the label ‘extra virgin’ isn’t enough. You should also look at the authenticity of the taste and the reliability of the brand name.
How to choose the best olive oil for cooking?
While websites and blogs will tell you that their olive oil is the best, don’t be too hasty when agreeing to this statement.
Nowadays, there is a larger span of understanding that the more natural it is, the better the product but this seems to mainly reach consumers. Producers still place additives and fillers, preservatives and blend oils for a longer lasting product. They’ll also try to slip in some cheaper ingredients to lower the cost of production. These can ruin the genuine benefits olive oil has to offer.
If you want to use olive oil for your cooking needs, you’re better off staying in the lines of ‘extra virgin’ olive oils. These oils are closer to the real deal and can be trusted more with offering the true health benefits associated with olive oil.
Olive oil in its most natural condition can range from being a deep shade of green close to grass to a putrid a bright shade of yellow. If your oil does not come in between these two colors, it’s worth looking for another. Pure olive oil will also have a distinct smell which is still fresh, is quite lovely. Without this smell, you’ll get the idea that something is off with your bottle of oil.
One common technique people use to find out if their oil is pure or not is by placing it in the freezer. Over a span of 24 hours, the oil should freeze. If it does, this means it is monounsaturated and is pure, good to use and ready to go. If not, then you’re not getting the real thing.
Overall, the best option is Papa Vince’s Olive Oil Extra Virgin. This oil can be a wonderful dressing, topping or drizzle and works in your baking, cooking and kitchen needs. This oil doesn’t receive as many complaints as others and has an extremely popular vote amongst its users. The hand-made touch of home is really what wraps up this deal to make Papa Vince a healthy, smart answer and the best olive oil for cooking in your kitchen. With Papa Vince, the quality is heavily assured with aroma, taste, and performance all combined perfectly to serve justice to olive oils alike.
My name is Kathy Gallo, Editor of Ag Ferrari food blog. The guide you find here is designed exactly for you, and it is our hope that you find it not only interesting but also actionable.