Congratulations on switching from normal vegetable oil to olive oil for everyday cooking. we firmly believe that you have made this transition after knowing the benefits of using olive oil in making food. Although olive oil is pricey as compared to daily cooking oil, it is very hygienic and has medicinal benefits that keep you healthy, active and mentally wise. Down below are the best olive oils for every type of cooking as recommended by Gordon Ramsay that you can find in a supermarket or buy online in 2019.
Best Overall: Papa Vince Olive Oil
Papa Vince is my top pick for daily food making. It is a budget extra virgin olive oil that will help you prepare delicious and healthy food from breakfast to dinner. Unlike other olive oils, it has a medium dark texture which speaks for its premium quality.
The oil is so light and fresh that you can reuse the same batch repeatedly for days. It does not leave a greasy aftertaste or weird smell as it does not contain any added preservatives or coloring. Also, it has aromatic endnotes of artichokes, tomatoes, and pepper that you may want to drink it straight up like a tequila shot.
Since it is full of antioxidants, it also helps keep the bad cholesterol level in the body to the bare minimum. We recommend storing it in a cool and dry place so that it retains its medicinal properties.
Best for Salads: PJ KABOS Greek Extra Virgin Olive Oil
If you a greek salad fan, Gordon recommends garnishing it with PJ Kabos greek olive oil. The reason is it has a great lemony essence which adds rich flavor to any type of salad dressing. The oil itself is uniquely derived from virgin olives using cold extracted process and contains no trans fat, no carbohydrates, and no sodium.
To use in the best possible way for salad dressing, take 3 spoons of PJ Kabos and mix it with 1 tablespoon of lemon juice with half a teaspoon of salt and pepper mixture. Thoroughly mix the leafy salads into the dressing mixture and add yogurt as per taste.
The best thing about this oil is that it does not stick on leafy vegetables giving you a fresh non-greasy bite every time. We recommend keeping it in the refrigerator with the lid on as it protects its citrus content from light and oxygen.
Best for Deep Frying: Partanna Virgin Olive Oil
Although eating fried food is quite unhealthy, you can at least try to turn it healthy by frying the food in olive oil. Ramsay recommends Partanna olive oil for deep-frying because it has very high viscosity that does not overcook the food. It also contains some sediments of olive leaves that give it a dark green color which is ideal for deep fryer recipes.
Partanna comes in an aluminum tin that helps oil retain its herbaceous aroma and texture. You will feel a noticeable difference in the taste and smell of the food at once. Not to brag about the product, but it is free of any allergens and strictly labeled to the United States. Buyers on Amazon has reported that it does not cause burning on the throat like other frying oils and brings rich flavor to the fried chicken.
Best for Dipping Breads: OMG! Olive Oil
Although you may find dozens of varieties of bread dipping oils in the farmers market, we recommend reaching out to OMG! Olive oil. It floods the crispy bread slices with exotic flavors that take the entire recipe to a whole new level. Whether you are using toasted whole wheat or white bread, simply pour two tablespoons on the crust and you are good to serve.
OMG! low-calorie olive oil is so finely prepared that it penetrates into the bread slices making it even juicier. Available in lemon, guacamole, orange, and white truffle flavors, our only complaint is that it comes in a small sleek EVOO bottle which only lasts for about 15 days. Wish they can make it available in big packagings as well.
Best for Pizza: Gourmet Italian Oil by Serendipity Life
Olive oil pizza crust makes a great base for any toppings. In order to prepare the pizza base at home, the Head Chef recommends adding a few teaspoons of Infused Gourmet Italian olive oil as it contains porcini, lemon, and chili pepper which makes the dough moderately spicy.
Imported from Italy, this cooking oil is extracted from fresh olives by a mechanical process that help maintains its acidity level below 0.8% which is ideal for the non-veg pizzas. But if you are making a vegetarian pizza, I do suggest adding 1 tablespoon of greek yogurt before kneading the dough for a softer base preparation.
Best for Pasta: Pianogrillo Extra Virgin Olive Oil
Pianogrillo EVOO is an ideal choice for those who want to make a restaurant-style pasta at home. It has a creamy texture with characteristics of tomato scent that makes it a perfect pasta recipe for kitchen moms. Unlike other cold pressed olive oils, it can stay in open kitchens without getting sour.
Harvested from Tonda Iblea olives; which are literally the best olives in the world; Pianogrillo has extremely low acidity and gives out a fruity grassy smell. Thanks to its lemon and peppery finish, it is also suitable for making salsa sauce.
Best for Pesto: Organic Olive Oil by Sky Organics
Let’s face it, presto without olive oil is like a body without the soul. So in order to make a great pesto sauce, you will need high-quality olive oil. Gordon Ramsay highly recommends Organic Olive Oil by Sky Organics for pesto making as it a Non-GMO greek olive oil which is totally unfiltered and contains all its botanical ingredients in its purest form.
The oil has a light green color which blends well with basil leaves and toasted walnuts. It does not leave any stray marks inside the food processor giving you a clean chutney every time. Since it does not any added chemicals or proprietary blends, it is highly suitable for vegans as well.
Best for Baking: Mantova Flavored Olive Oil
Although olive oil is used in literally thousands of baking recipes, the Chef recommends Mantova Flavored extra virgin olive oil especially to bake a cake at home. After extraction, this oil is separately flavored to suffices every baking needs. Bottled on Italy, it is available in lemon, chili, basil, and garlic flavors making it an ideal ingredient for baking dough.
If you often bake at home and struggling to get that intriguing flavor you find in Deli products, try adding 1/2 cup of warm Mantova flavored virgin olive oil to your premix. Let it sit for a good 15 minutes to spruce up your dish. Make sure to close the lid of the oil container after every use as it protects from oxidation.
Best for Roasting Vegetables: Colavita Premium Italian Extra Virgin Olive Oil
Colavita pairs best with roasted vegetables as it has slightly bitter endnotes which give a salty flavor to veggies. You can either roast vegetables in this oil or use it as a finishing product to season them. Either way, it serves you a healthy and nutrition full veggie platter every time.
Upon roasting, you get peppermint like smell which is not found in any other olive oil. We also adore it for its consistency and non-stickiness on the pan. The Colavita comes in a 2 liters green plastic bottle which lasts for up to 2 months and is cholesterol and carbohydrate free.
Best for Making Chicken: La Laguna de Fuente de Piedra
In order to make the best butter chicken at home, you will need a dark green textured olive oil. For that matter, Ramsay suggests using La Laguna De Fuente olive oil which is first cold pressed, unblended, and perfectly dark green in color. It helps you create a nice mushy paste of tomatoes and onions that make chicken gravy yummy.
The oil was last harvested in November 2018, which speaks for its freshness. It comes in an aluminum tin box that contains 500ml of 100% pure Sicilian olive oil. Being one of the expensive cooking oils, you might not find it in Walmart because it is exclusively available only on Amazon.