The New York Times - The best olive oil

The best olive oil you can buy at the store

Connie Park

Summertime’s greatest pleasures include splashing good olive oil over perfectly ripe tomatoes and mopping it up with a crusty knob of bread.

Our picks are the best high-quality, all-purpose extra-virgin olive oils that can be used for cooking, making salad dressing, and, of course, tomato and bread dipping.

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A delicious drizzle→

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Pinkies up!

People gathered around a table with small bottles of olive oil.

Connie Park

Our kitchen experts tasted 15 different olive oils at our Long Island City test kitchen. In between sips, they ate slices of Granny Smith apples (the acidity helps cut through the fat) and drank plenty of water. And, after the initial tasting, they dipped bread in the oils to try them as one might in a real-world, summer-evening setting.

Happy tomato (on bread, with olive oil) season!

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The New York Times - The best olive oil

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