The Best Olive Oils


When selecting the right olive oil, it?s less an issue of ?what oil when? and more a matter of taste. Sure, you might want to save your fancy oil for garnishes and salad dressings and use your budget bottle for a sauté or sauce. But, really, if you like strong olive notes, virgin or extra virgin is what you want; it?s the product of the first extraction, which happens without heat or chemicals (this ?cold-pressing? process also retains more nutrients). For a lighter, milder flavor, opt for a ?pure? olive oil that?s been heat or chemical refined to remove defects and impurities, then blended with virgin olive oil. Here are our favorite olive oils, from zingy and unfiltered to light and mild.
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