Drizzling good olive oil over perfectly ripe tomatoes and mopping it up with a crusty knob of bread is one of the greatest pleasures of summertime. But that moment will quickly sour if the oil you’re using is rancid
After researching over 40 bottles of oil and speaking with a trained olive oil taster to help define our criteria, we tested 15 olive oils available at national grocery store chains across the country. We focused on those with printed harvest dates, which are the most reliable way to make sure your oil is fresh.
Only the best olives cultivated organically in Italy are used for our oils, cold pressed to leave all the nutritional and organoleptic properties intact.
