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Ina Garten's go-to olive oil is back in stock at Amazon and makes a fab foodie gift

Everyone loves Ina Garten. And whether you're already beginning your holiday gift shopping or just need an expert-approved EVOO for your own kitchen, we highly recommend using the Barefoot Contessa as inspiration. The cooking star fell for the light, lovely Olio Santo Extra Virgin Olive Oil over 20 years ago and has been devoted to it ever since. Now, when her recipes call for "good olive oil," we all know which one she really means. And you're in luck, because Garten's go-to — which often sells out — is back in stock at Amazon.

This is a light, cold-pressed California oil that fans say is tasty enough for fancy recipes and straight-up dips alike.

$24 at Amazon

We first learned about Garten's fave after Bon Appétit studied her home studio kitchen (that's where the magic happens) and found it stocked with Olio Santo. The star confessed to the mag: "I like California olive oil better than I like Italian. It's fruitier. It doesn't have that little turpentine-y edge, or bitterness from the olives. I use it for everything. I use it for sautéing. I use it for dipping. I use it for finishing a salad.

"My favorite one is Olio Santo," she continued. "I would say I've been using it for the 20 years that I've been writing cookbooks, but probably long before that too."

Olio Santo can be used on salads, in cooking or as a finishing oil, or enjoyed simply with a fresh baguette. This oil is so versatile that Garten called it one of the seven staple ingredients every home chef should have in their cupboards. Each bottle is now harvest-dated, so you can be assured you're getting the freshest possible oil.

Ina Garten wearing a blue button-down shirt and holding a spoon

For over two decades, Ina Garten has been cooking up a glorious storm with Olio Santo.

(Nathan Congleton/NBCU Photo Bank/NBCUniversal via Getty Images)

Amazon shoppers love this oil too. It's constantly flying off the (virtual) shelves, and hundreds of shoppers give it a five-star rating.

"This olive oil is fantastic! Perfect for your favorite Italian recipes," said one of them. "It also makes a great dipping oil. Just add some herbs and perhaps some Parmesan cheese. This oil is worth every penny."

"I've been disappointed by a number of olive oils, even the good farmers' market local ones," admitted a discerning customer. "This EVOO has a fairly mild but distinctive flavor. For finishing use, I like olive oils that have a fresh grass flavor, with a mild peppery finish, but so many have a bitter finish. Not this one! I'll most definitely buy this one again."

Another impressed reviewer took the tip from Ina and has been obsessed ever since: "It surpassed my expectations!" they exclaimed. "I love the aroma, I love the taste and I'm so happy I bought it."

"I tried this EVOO because Ina Garten recommended it; said it was her favorite," shared a generally pleased purchaser. "And I have to say, I do love it. Many EVOOs have a bitter taste at the end." Their one note? "Since this one is pricey, I save it for a dip along with a balsamic glaze for bread. I also use it in salad dressings."

"Good olive oil," praised a final fan, adding, "I wish it were packaged a little more securely — the cork closure is attached to a plastic cap, and once the plastic was broken, I had to use a corkscrew to get the cork out."

Can't make your own olive oil? Say it with us: Store-bought is fine.

$24 at Amazon

P.S. Here's another Food Network star-approved oil:

Italian cooking queen Giada De Laurentiis reaches for this bottle of liquid gold, which is made from olives grown in Argentina. She told Bon Appétit that she uses Lucini on "almost everything," including salads and even her morning oatmeal. "There's no such thing as too much olive oil," she says. 

$16 at Amazon

If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.)

The reviews quoted above reflect the most recent versions at the time of publication.

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