My mom recently started looking for high-quality olive oil to use in our cooking and dressings. My family had been using generic oils (refined), but with everyone talking about the benefits of olive oil for health and taste, my mom told me to look for a better option. I have heard a lot about olive oil, but to be honest, they are expensive. Still putting health over wealth, I decided to look for olive oil. While browsing, I quickly realized there are so many types — cold-pressed, virgin, and extra-virgin — and each one seemed suited to different uses. Choosing the right one felt overwhelming, so I started researching each type to make sure I’d get something versatile for cooking and flavoring.
Types and Quality:
Extra-Virgin Olive Oil (EVOO): This is often the highest quality and made from pure, cold-pressed olives. It has a stronger flavor and is perfect for dressings, dips, and finishing dishes, but I wanted something that could handle a bit of cooking too.
Virgin Olive Oil: This is also made from cold-pressed olives but might have a slightly lower flavor intensity than EVOO, though it’s still great for dressings and light cooking.
Cold-Pressed: Cold-pressed oils maintain more nutrients, as they are not heated during extraction. This is common in high-quality EVOO and virgin oils, making them a bit pricier but worth it for salads and dressings where you can taste the difference.
Regular Olive Oil: Sometimes called “pure” or “light” olive oil, this type is a blend of refined olive oil and possibly some virgin oil. This one is usually more affordable and better suited for cooking at higher temperatures, though the flavor is much milder.
Usage Preferences: I wanted something versatile enough for both cooking and dressings, so I leaned toward an extra-virgin that wouldn’t overpower lighter dishes, plus a virgin oil for everyday cooking. Some EVOOs can’t withstand high heat, so using them only for salads and dressings makes sense.
Nutritional Profile: Olive oils, especially extra-virgin and cold-pressed varieties, are packed with healthy monounsaturated fats and antioxidants. Since my family values nutrition, I decided that investing in a quality extra-virgin option would offer the health benefits we wanted.
Top Olive Oil Brands Available Online
After exploring reviews and ingredient lists, here are some options I found on Amazon and Flipkart that offer good quality across price ranges:
Figaro Extra-Virgin Olive Oil – Known for its purity, Figaro’s EVOO is versatile and has a mild taste that works well for dressings and light cooking.
Borges Extra Light Olive Oil – This is a more budget-friendly option, suitable for general cooking. Borges also offers an extra-virgin option that’s good for dressings and has a subtle taste.
Disano Extra Virgin Olive Oil – Another high-quality EVOO that’s perfect for dressings, dips, and light frying. I appreciated its smooth texture and balanced flavor.
Oleev Active Olive Oil – This brand combines olive oil with rice bran oil, making it ideal for Indian cooking and frying where higher heat is used.
Leonardo Gold Extra Virgin Olive Oil – This Italian brand is on the pricier side but is worth it for its authentic flavor and quality. Great for anyone who loves Mediterranean-style cooking.
In the end, I picked Disano Extra Virgin Olive Oil for dressings and cold uses and Oleev Active Olive Oil for cooking. So far, both have lived up to their claims, and my family appreciates the lighter taste and texture in our meals.
If you’re new to olive oils, I’d recommend starting with a versatile extra-virgin like Disano or Figaro, and if you’re cooking at higher temperatures, Oleev Active and Borges are good choices for maintaining flavor and quality.
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I’ve been using olive oil for a few years now, and I totally get how confusing it is when you first start exploring the different types. Extra-virgin olive oil (EVOO) is definitely the best choice for dressings and cold dishes, but I’ve also found that a good quality EVOO can handle light sautéing as well. I personally use Leonardo Gold Extra Virgin Olive Oil for most of my cooking, and while it’s on the expensive side, the taste and quality make a difference. One thing I’ve learned is that proper storage is key—keeping olive oil in a dark, cool place helps maintain its freshness and flavor. By the way, how’s your experience been with Oleev Active for cooking? I’ve been curious about trying a blend like that for higher-heat cooking, but I wasn’t sure if it still retains the flavor and health benefits of olive oil.
I have been keeping my EVOO in a regular kitchen cabinet, but I will make sure it stays in a cool, dark place to maintain the freshness. As for Oleev Active, I have found it works really well for everyday Indian cooking. Since it is blended with rice bran oil, it doesn’t have an overpowering olive taste, which my family prefers for curries and stir-fries. It also has a high smoke point, so I feel comfortable using it for frying without worrying about burning the oil. If you are looking for something mild yet nutritious for high-heat cooking, it’s definitely worth trying.
I just started using olive oil too i was so confused with all the types figaro evoo is what I got for salads and stuff but I need one for cooking too coz my mom says pure evoo burns too fast do u think borges light olive oil is good for Indian food i see many people using it but idk if it changes the taste too much or is too bland for cooking like dal or sabzi.
EVOO is great for salads, but for Indian cooking, you definitely need something that can handle higher heat. Borges Light Olive Oil is a good option because it has a neutral taste and doesn’t alter the flavor of traditional dishes. I would say go for it if you’re looking for something mild for daily cooking. If you want a bit more nutrition and don’t mind a slight olive flavor, Oleev Active is another great choice since it’s blended with rice bran oil. Have you tried cooking with olive oil yet, or are you still deciding?
i still do not get why extra-virgin is considered best when it cannot be used for real cooking most of the time does not that defeat the purpose if you cannot heat it properly plus these bottles are expensive and small for someone who cooks everyday did you try using just one oil for both or do you think it is always better to keep two separate bottles at home?
EVOO does get a lot of hype, but it is definitely not ideal for everything. The strong flavor and lower smoke point make it tricky for everyday Indian cooking, especially when you are sautéing or frying. I actually started off trying to use just one oil, but it did not work out. The EVOO I used was overpowering in dals and sabzis, and it burned too fast. That is when I added Oleev Active to the mix, which has a better tolerance for heat and a milder taste. I think if you cook often, having two types one for dressings and light dishes, and another for cooking really does make a difference. It saves you from wasting the premium EVOO where it is not needed and gives you flexibility. But yes, the cost and bottle size can be annoying unless you find a brand that offers value packs.