Years ago, a Greek cook advised me to view olive oil not merely as fat but as a flavourful seasoning. This principle guided my taste test of supermarket extra-virgin olive oils, from luxury Sicilian to budget options. Extra-virgin olive oil, made by pressing olives within hours of harvest, must have no defects and less than 0.8% free fatty acids. Expect to pay £14–£18 per litre for quality.
To taste, warm a small amount in a glass, sniff for aromas like tomato vines or almonds, then sip and suck air through clenched teeth to detect bitterness and pungency. A good oil feels fruity, not oily, and may provoke a cough.
One oil was golden, smooth, and tasted of olives and artichokes with a peppery finish, ideal for all uses including baking. Another was robust with butter and walnut notes, grassy, and pungent, perfect for bean soups or fennel salads.
A third had lingering bitterness and true olive flavour, with grass and courgette notes, great for vegetable dishes and pesto. A fourth was golden but green-tasting, herbaceous and almondy, suited to tomato sauces and fish stews.
A fifth oil reminded me of green herbs and tomato plants, with persistent pepperiness, a good everyday choice. One oil had grassy bitterness but a faint metallic note, making it functional for dressings with strong flavours. Another was hard to judge, lacking distinct character.
