SMART SHOPPING: EXTRA-VIRGIN OLIVE OIL

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Extra-virgin olive oil has a uniquely fruity flavor that makes it a great choice for making vinaigrettes and pestos or stirring into pasta sauces at the end of cooking for an extra flavor boost. However, the available options can be overwhelming. Many things can impact the quality and flavor of olive oil, but the type of olives, the time of harvesting (earlier means greener, more peppery; later, more golden and mild), and the method of processing are the most important factors. The best-quality oil comes from olives picked at their peak and processed as soon as possible, without heat or chemicals (which can coax more oil from the olives but at the expense of flavor). Our favorite oils were produced from a blend of olives and, thus, were well rounded. Our top pick is Columela Extra-Virgin Olive Oil from Spain.