Ingredient expert Jack Bishop shares tips for buying extra-virgin olive oil.
Read the review of supermarket olive oil:
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I heard California olive ranch was the best to buy here in the US forget Bertolli
EVOO (cold-pressed) is what we want.
6 Tips for Recognizing Real EVOO
How do we know if our oil is the real thing and not part of the olive oil fraud?
1. Do not buy light olive oil or a blend; it isn’t virgin quality.
2. When EVOO costs less than $10 a liter it may not be authentic oil.
3. Real oils are sold in dark bottles, as this protects the oil from oxidation. Look for that.
4. Look for a seal from the International Olive Oil Council (IOC)
5. Look for a harvesting date on the label.
6. It can get old and rancid. A simple test for a good oil is to taste a little on a spoon. Not rancid, the real oil will have a fruity taste in the front of your mouth and a peppery taste in the back of your mouth. Then you know it is not a fake olive oil.
You mentioned dark green bottle 0:48
If its in a dark green plastic bottle is that bad ?
For example, the Pompeian EVOO is sold in a dark green "plastic" bottle
This was what I was looking for. Thanks!
First, my sincere thanks for your videos.
Now for my puzzlement! By what objective-as-possible measure is the flavor of olive oil always a good thing for cooking? The body of olive oil taste test videos all seem to suggest using it for cooking, regardless of the flavor of the dish! I have watched several popular olive oil videos, yet I have not seen ANYONE talking about what flavors pair up with olive oil AND WHICH DON'T! Surely, endless other flavors (even if they must be infused) pair better with a lot of cooked foods than olive oil. Also, not even one olive oil should be the best for all meals because all first-press oils have a generally unique flavor within each brand line. If someone cooks fish a lot, is it possible they should be using different oils than someone cooking South Indian vegetarian dishes or traditional Chinese cooking?
Just got back from a trip to North Africa: Tunisia and Morocco. All of these olive oils are fake. Real olive oil smells exactly like fresh olives. Another thing is real olive oil taste like eating fresh olives without the salt, it has a bitter aftertaste. So, this guy is promoting garbage. Hopefully, my comment gets deleted, so much for freedom of speech. Please screenshot and share it if you happened to read it before it's purged.
Bragg Organic Extra Virgin Olive Oil Vs California Olive Ranch 100% California. Which one is better? Thanks
Flavour aside, are any of the big can cooking olive oils decent for just cooking, at least unhealthy? Low to medium heat no frying!
Always good and valuable information. I enjoy and depend on you people a lot
Bertollis is fake olive oil
I’ve discovered a rare Gourmet Limited edition Product. It’s new on Amazon from a small farm. VIRGEEN Italian Olive Oil with high polyphenol content. The box comes with a CERTIFICATION that shows the original lab reports and PROVES the high concentration of Polyphenols! It’s 4 times more than the average olive oils.
Being a Certified Nutrition Coach, it’s pivotal for me to meet my healthy needs and find natural products that I can trust will nourish my body.
Best purchase ever. Already bought 4 bottles. Your body will thank you!
These Brands are very low quality. Never buy which are more than a single country of Origen. Also, just because Olive Oil is healthier then other oils, it does not mean it is health. Olive oil is not healthy. The Mediterranean diet excluding olive like is healthier.
First of all I am Italiano on both sides of my family . I grew up on a farm on L.I.N.Y.. I am very used to fresh vegetables and have a gourmet palate when it comes to fine foods. I love America's Test Kitchen and never miss a show. I also buy their books for gifts. Now when it comes to EVOO it is as critical to a masterful meal as the main ingredient. On all the tests I've seen and read about, I have never seen any with my favorite from Italy "OLIO CARLI" EVOO. I've read/watched tons of reviews and listened to the top picks and went out and bought them only to be disappointed even with the most expensive ones. I suggest ATK to get their hands on a bottle of "OLIO CARLI" EVOO (only online orders) which is bottled in dark green GLASS not crappy plastic which reacts to oils. I wouldn't use the oils you've shown in the most desperate situations if I had to use them. I would just skip the meal 😲!!! Get on it Jack and try this oil 😉…
80% of evoo are fake the mafia controls the olive oil industry
I think WHAT HE DID NOT SAY about olive oil SAYS A LOT ABOUT HIM🤔. there are mixed, diluted and fake oils on shelves and canned oil is one of them according to the multiple sources I have encountered 🤨
the extra bite that some have – as i have just bought my first one that does – an Italy one – has more bite than any other – which seems odd – is that a bad sign – and i have only found one – of many tried – that actually tastes like olives – even the California one does not really to me taste like olives since having the one that does – and even that one that tastes more like olives is always at least 12 months old or more – which brings on another odd situation – how could it possibly taste more like olives – and have a very little bite – and be that old – it is of course from Sicily –
I love how they're in shot glasses… that's exactly how I imagine the America's Test Kitchen staff parties! Half the kitchen is pounding shots of olive oil and shotgunning 22oz cans of crushed tomatos and the other half is studiously taste-testing vodka and sherry for some upcoming sauce recipes.
We use Bertolli light olive oil to make mayo because we don't want the taste of olive oil to overwhelm. Is light olive oil still good for you (or at least better than canola)?
Did you test on avocado oli 🥑 ??
Eric