Grocery store aisles are a jungle of green and gold bottles. Don’t panic. Flip the bottle around and look for a harvest date—that’s the freshest you can get, like milk but for adults. If it’s sitting in a clear glass bottle next to a sunny window, run away. Light is the enemy of EVOO; it turns it into sad, bitter oil faster than you can say “balsamic.”
Evo Australia
Buy a small bottle first. You don’t need a gallon of the stuff unless you’re planning to bathe in it—which, honestly, no judgment. A good EVOO costs a few bucks more, but it’s a bargain when you consider it can turn a toast-and-tuna lunch into a ceremony.
The Fun Part: Using It Like a Pro
Here’s a pro tip: drizzling EVOO at the end of cooking is the chef’s equivalent of a mic drop. After you’ve plated your soup, pasta, or steak, give it a little swirl. It adds a fresh, fruity punch that makes you look like you’ve actually been to cooking school (even if your “cooking school” is YouTube).
And yes, you can absolutely dip bread in it. In fact, you should. Grab a bowl, pour in a pool of EVOO, add a pinch of salt and pepper, and maybe a dash of balsamic. Congratulations—you’ve just made an appetizer that costs $15 at a restaurant. You’re welcome.
