I used to be intimidated by the oil section at the grocery store. After years of cooking professionally, I’ve heard more than one chef opine about this brand or that, extol the virtues of cold-pressed oil versus refined, and discuss smoke points as if such knowledge was common. The reverent tone in which these people talked about olive oil made the entire oil-buying process seem unnecessarily complicated. The decision of what to buy grew so weighty that once I found a bottle I liked, I refused to try anything else. As someone who loves experimenting in the kitchen, this unwillingness to sample something new was crippling. It was the antithesis of everything I wanted to be as a cook and a human being.
Ina Garten uses Olio Santo extra-virgin olive oil out of California for its “flavorful, fruity, and not heavy” taste.
After trying this oil myself, I now use it daily for cooking tasks big and small.
If you want to experiment with other brands and flavors, Garten simply recommends buying “the best oil your budget allows.”
Then Ina Garten stepped in. In answer to the question “What do you mean by ‘good’ olive oil?” posed on her “Ask Ina” page, she wrote: “I mean buy the best oil your budget allows. It certainly doesn’t need to be expensive! I use Olio Santo olive oil from California because it’s flavorful, fruity, and not heavy.” Desperate to break free of my self-imposed bubble, I requested a sample from the company to try myself — and, of course, it surpassed my expectations.
Olio Santo Olive Oil
Amazon
While I’m not surprised that a product with Garten’s stamp of approval became a welcome addition to my pantry, I was surprised by the price. A 500-milliliter bottle costs just $24 at Amazon, which, depending on how often you use it and what you use it for, can last weeks. Personally, I’ve used my sample to dress vegetables for roasting, sauté kale and garlic, drizzle over pasta, mix with mustard for a homemade vinaigrette, and more. It has a remarkably neutral and light taste for olive oil, so much so that it complements fish, chicken, vegetables, and salads. It even makes a beautiful replacement for vegetable oil in challah, albeit an expensive one considering a bottle of the latter is much cheaper. While I would perhaps want to top hummus with a spicier, more robust olive oil for additional flavor, Olio Santo is the perfect choice for everything else.
Not only did Garten introduce me to a new oil that I love and use daily, but she also gave me permission to experiment in the kitchen. Her advice freed me from my own paralyzing indecision when she recommended we buy any bottle that suits us. With this tip in mind, I now realize that no decision is a bad one.
Shop More Olive Oil at Amazon
Graza Drizzle Extra-Virgin Olive Oil
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La Tourangelle Extra-Virgin Olive Oil
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Heraclea Mature Harvest Extra-Virgin Olive Oil
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California Olive Ranch Extra-Virgin Olive Oil
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Corto Truly Extra-Virgin Olive Oil
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At the time of publishing, the price was $24.
Dining and Cooking