As a groceries editor and home cook, cooking oils are prevalent in my life. I use them every day, multiple times a day — sometimes as part of my beauty routine (have you ever done a coconut oil hair mask?).
Recently I went to a tasting hosted by Brooke Gil, master olive oil consultant at Whole Foods and olive oil sommelier, who views extra virgin olive oil “like a fine wine.” Just like grapes, she explains, olives used to make oil will differ based on their terroir, varieties, and harvest time. Producers are constantly refining new blends and cultivars (think: single-olive varieties) to feed the growing interest. These are the ones I’m most excited about.
1. More Bottles Touting Single-Origin Oils
We’re in the golden age of “liquid gold.” Step into almost any grocery store and you’ll see shelves and shelves of olive oil. According to the United States Department of Agriculture, U.S. consumption grew from 28,000 metric tons in the early 1970s to more than 400,000 metric tons in the 2020s (which is nearly a billion pounds). That’s a lot of oil.
Perhaps you’ve seen the hype on social media, too? There’s Graza, which sells its 100% Picual olives in bright-green squeeze bottles (several legacy brands have come out with their own squeeze bottles in the years since). Brightland is another Instagram-favorite with bold packaging; inside those beautifully designed bottles you’ll find EVOO made from California-grown olives.
Those two brands have also led consumers to explore other olive oils from lesser-known brands like Damya, which sells single-variety and single-origin olive oils grown and produced in Tunisia. Each bottle is labeled with its pressing date and — just like wine — tasting notes.
2. Oils Infused with All Kinds of Flavors
I used to flavor my olive oil by frying it with ingredients like garlic and peppers. These days there are dozens of flavored oils you can pick up at the grocery store (or order online). Brightland has a few, including Rosemary, Garlic, and Lemon, but the brand is far from the only one out there bottling flavored oils. Williams Sonoma has a private-label infused olive oil set, as does Kosterina, which specializes in Greek-grown olives. They’re great for drizzling onto salads or vegetables, as well as super useful for roasting meats and veggies for added flavor.
3. Lots of Olive Oil-Flavored Groceries
Olive oil isn’t just an ingredient in your cooking — it’s in your snacks, baking mixes, salad dressings, and more. Graza has really pushed the envelope with its growing olive oil offerings, including its very popular Graza Potato Chips (that sell out constantly!), as well as a newly launched limited-edition Extra Virgin Olive Oil and Salt Popcorn. (Brands like Lesser Evil and Kettle Brand also make olive oil-forward popcorn and potato chips, respectively.) Wild Rye also has a very popular (and very delicious) Olive Oil Cake Mix, and there’s no shortage of olive oil-based dressings from brands like California Olive Ranch and Stonewall Kitchen.
What’s your favorite way to use olive oil? Tell us about it in the comments below.
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