In a blind taste test, the Phoenix Home & Garden editorial team tried six brands of extra-virgin olive oil. Here are the findings.

•  =  Cooking
v =  Dipping/Drizzling
Ω =  Dressings

L’ESTORNELL (•Ω) Voted the team’s favorite oil, this mellow Spanish import was “light” and “fruity” in both fragrance and flavor, said participants.

Photos By: David B. Moore

BIOFONSAL (Ω) Tasters found this golden Spanish oil—which has an earthy scent—to be “smooth,” “peppery,” “buttery” and “not bitter.”

QUEEN CREEK (•vΩ) Produced in the Phoenix area, this oil tied for second place. Tasters said it had a “grassy” fragrance and “a tiny bit of heat factor.”

O OLIVE OIL (Ω) Featuring a “peppery punch that lingers,” this California oil had “the strongest aroma.” Some reported that it was “mildly bitter.”

ACADEMIA BARILLA (v) First runner-up, this “brave and bold” Italian oil had a bitter streak, a peppery “pow!” and a “pleasantly rich” aroma.

LAUDEMIO (v) This “heavy hitter” from Italy was judged to be “the hottest” and had a “fresh mowed grass” scent to match its rich green color.

A WORD FROM CHEF ALLAN
Following are some suggestions from Phoenix Home & Garden Executive Chef M. Allan Schanbacher for storing and using extra-virgin olive oil—a low-acidity oil produced from the first pressing (a cold pressing) of olives.
• Olive oil loses its original taste over time, so buy in small amounts, store in an airtight container, and use within three months. (If buying in bulk, divide into several containers  and store in a cool, dark, dry place until needed.)
•Purchase two or three kinds of extra-virgin olive oil, since some are suitable for dipping, while others are ideal for seasoning, cooking or preparing dressings.