I cook a lot with olive oil. A lot. And if you didn’t know it, not all olive oils are created equally.

First of all, you should be cooking with extra virgin olive oil. Period. It’s purer olive oil, uses no chemical processes or additives, and is the best tasting, most acidic, and has the best odor of all olive oils.

But not all extra virgin olive oil, or evoo, is the same. Different olives make different oils. Different processes create different tastes.

I like an extra virgin olive oil that enhances your food’s flavor, not overpowers it. Have you ever made a homemade vinaigrette with evoo to find that it just tastes oily, and you can’t pick out the other flavors that you added? Especially if it’s a citrus vinaigrette? You didn’t use the right type of oil.

My absolute favorite extra virgin olive oil is made by lucini. It’s estate processed, made in house, and it’s sublime. I have been obsessed for years. Perhaps even decades at this point. It’s just a superior product. I love their everyday evoo, and their premium select evoo the best. They also have organic varieties. While pricier than other oils, there is a reason for it.

Your food will thank you for it.