Good olive oil makes for good food—it’s delicious, heart-healthy, and cheese’s trusty sidekick. Humans have been using “liquid gold” for over 4,000 years, and it’s not hard to see why we’re still obsessed. Rich in nutrients and antioxidants, olive oil’s applications go beyond the kitchen; It’s used in skincare products, lotions, and even medications. But we love it most for the way it can transform any food—from simple salad to cheesy appetizer—into a culinary treasure.
Spanish Olive Oil
Each region’s olive oil is unique; oil from Spain is known for its golden yellow color and nutty flavor. Responsible for more than 45 percent of the world’s olive supply, Spaniards produce oil from over 100 different types of native olives. Pour over queso that highlights and enhances the oil’s existing sweetness.
Italian Olive Oil
It’s hard not to immediately think of Italy when you think of olive oil—this condiment takes center stage in traditional dishes like caprese salad and bruschetta. Italian olive oils usually exhibit a dark green color with herbal, grassy notes that pair beautifully with lots of formaggi. When pairing, consider a sharp cheese to match its full body, or choose a milder option to let the oil shine.
California Olive Oil
If you’re looking for some stateside sunshine, reach for a bottle of California’s finest. Typically, Californian olive oils are lighter—both in color and in flavor—often with fruity undertones. They’re super versatile and a great match for pretty much any cheese, so feel free to go nuts.
DIY: Take your olive oils to the next level by infusing them—from rosemary and basil to chilis and truffles, the possibilities are basically endless.