Serious Eats: Talk
Best of the pressed- favourite olive oils?
The day I realized that not all olive oil is the same was a breakthrough for me. It happened a few times- just when I thought I'd found the oil for me I ate at a restaurant and tasted the buttery-est most amazing olive oil ever. Then I went to Israel, I don't think I need to say anything more there.
What is the best olive oil, in your opinion, and how do you use it? Do you have different brands for sauteeing and drizzling/dressing? I know I can't be the only one out there on the search for that elusive creamy, buttery, yet fresh tasting oil, am I?