Our Supermarket Extra Virgin Olive Oil Taste Test: https://cooks.io/2zdp4P7Buy our winning olive oil: https://cooks.io/2NqUYdQWatch more Kitchen Tips here: https://www.youtube.com/watch?v=gUmM8fyA2jM&list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdvOlive oil, which is simply juice pressed from olives, tastes great when it’s fresh. The highest grade, called extra-virgin, is lively, bright, and full-bodied at its best, with flavors that range from peppery to buttery depending on the variety of olives used and how ripe they are when harvested. (In general, an earlier harvest yields greener, more peppery oil; a later harvest results in a mellower, more golden oil.) But like any other fresh fruit, olives are highly perishable, and their pristine, complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive. But the results couldn’t be more worth it. We use extra-virgin olive oil as a condiment on grilled meat, fish, vegetables, and pastas; a source of richness and body in soups and sauces; and a star player in vinaigrette.ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://americastestkitchen.comhttp://facebook.com/americastestkitchenhttp://twitter.com/testkitchenhttp://instagram.com/testkitchenhttp://pinterest.com/testkitchen
