When we sauté or make a salad, the first thing we usually reach for is a bottle of olive oil. It’s so ubiquitous in the kitchen that sometimes we tend to take it for granted. But when you pay attention to your olive oil — by choosing high-quality bottlings and using stellar oil in recipes that show off its flavor — your cooking is greatly rewarded. Start out with our olive oil top picks: we tasted more than a dozen grocery store brands to find thebest everyday oil.But for some recipes, you want oils with distinctive flavor profiles: say, a rich, buttery oil forMarinated Goat Cheese and Olives, and a green, herbal one forMashed Potatoes with Olive Oil and Parsley; we havepicked our favoritesin each of four flavor categories. To learn what causes the differences in flavor, check out ourOlive Oil Primer, and a quick lesson onhow olives get from the tree to the bottle.As much as you use olive oil in your kitchen, you might be surprised just how versatile it can be. A long, slow poach in olive oil turns a cut of tuna into avelvety, unctuous confit, perfect to use inpastasandsalads. In ourchocolate, carrot, and blueberry-plum cakes, olive oil is the secret ingredient, providing a moist, tender crumb. And it’s a crucial component ofclassic focaccia, keeping the dough manageable and lending the flatbread its distinctive Mediterranean flavor. But for the ultimate celebration of olive oil, why not host a tasting party to find your own favorites? Ourmenufeatures dishes that complement and play up the nuances of different oils.

Bonus Download

Finally, don’t miss our bonus download: our favorite ways to use olive oil, from infusing it with fragrant herbs to making a garlicky aioli or zingy rouille to, yes, even frying, you’ll find extra recipes, tips and techniques. The collection is free when you register with your email address.