The best extra virgin olive oils are delicious and come from the Best producers around the world. The best extra virgin olive oils for 2019 are fresh, high-quality and extra virgin olive oil is one of the world's healthiest foods.

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You really want the best extra virgin olive oil that best fits your recipe, and that is why there are so many different olive oils available today. The best olive oil brands to trust are European Extra Virgin Olive Oils. There is not one single olive oil that is best for all your recipes. Sometimes a recipe calls for different olive oils and that is why it is best to have a variety on hand. So, how do you know which olive oil is best for a specific recipe? Experiment! Taste!

The lighter olive oils, in flavor and color, are best paired with delicate veggies or salads. But that doesn’t mean that the same olive oil you might use for veggies and salads would be the best olive oil to use on fish, since fish is a lighter dish as well. But, the best olive oil for salads are the lighter olive oils. Because extra virgin olive oil is really healthy for you too.

Since fish doesn’t have as robust of a flavor as red meat, you also want a lighter olive oil. However, be sure to pair red meats, risottos and hearty soups with a more robust flavored European Extra Virgin Olive Oil. While you might use a fruity olive oil in your dessert baking or a buttery, creamy olive oil would work well on a canape platter. On the other end of European Extra Virgin Olive Oil is the smoky, spicy olive oil which tastes great in all your chilis and curries.

If you prefer a bold, vibrant, and intense olive oil, you definitely do not want to purchase olive oil from a grocery store. You really cannot determine how long bottles have been sitting on the shelves at the grocer. I can’t recommend European Extra Virgin Olive Oil enough. If you can only visit a grocer, and are looking for the best supermarket olive oil, bet sure to check the dates. Remember that olive oil does not benefit from age.

These European Extra Virgin Olive Oils are artisanal, so they might be a bit more expensive than an ordinary store-bought olive oil. However, I guarantee you will have never tasted anything like them, unless that is, you have traveled to Italy and ate your way across the countryside. Since the European Extra Virgin Olive Oil are so good, you really will use less and you will be able to transform more meals with a single bottle.

Here’s the best tips I have for European Extra Virgin Olive Oil:

The lighter the dish, the lighter the EVOO. Best for white meat, steamed or boiled fish and vegetables.

A medium olive oil will have a fruity taste, and a spicy finish. Best for Pasta, Salads, Vegetables, Cheese.

A robust olive is for all hearty dishes will an impact such as Beef, Lamb, Stews and Strong Cheeses.

Olitalia: European Extra Virgin Olive Oil Brings Generations Together

European Extra Virgin Olive Oil is great for all types of recipes and cooking manners. Meats, fishes, vegetables, salads, and even as a condiment. The BEST way to use European Extra Virgin Olive Oil is as a finisher on top of your favorite recipes! I can’t even tell you how much more amazing your dish will taste with just the smallest amount of really good European Extra Virgin Olive Oil drizzled over the top of your favorite finished dish. I am biased, but I believe the best olive oil in the world 2019 is any that are the European Extra Virgin Olive Oils.

Be sure to store your European Extra Virgin Olive Oil in the cupboard. But if you happen to have smaller cupboards right above your stove top, do not store your European Extra Virgin Olive Oil above your hot stove or oven. Another great tip I have is do not pour your European Extra Virgin Olive Oil into a decanter with a pop-up pourer or with an open lid unless you plan to use the European Extra Virgin Olive Oil within a few weeks for the most freshness. Keep in mind, oxygen, heat, and light can turn a great olive oil bad, very quickly.

Fresh Pea and Feta Cheese Muffins with European Extra Virgin Olive Oil

Ingredients

• 2 Tbsp Extra Virgin Olive Oil

• 7 oz Frozen Peas (approximately half a bag)

• 4 oz Feta Cheese

• Chopped Ham

• 4 Eggs

• 1 oz corn flour

• 1⁄2 C milk

• Optional: Handful of chopped fresh mint

Instructions

1. Preheat oven to 400°F

2. Brush the muffin tin with some of the extra virgin olive oil

3. Mix all the ingredients together and spoon in the muffin tins.

4. Bake for 20 minutes or until golden brown on top. (My oven took 25 minutes) When cooked, place on a platter, and drizzle with the remaining extra virgin olive oil. Serve with a tomato and olive salad.

Check out more recipes from European Extra Virgin Olive Oil here.