Is it worth it searching for the best olive oil for bread?
I can tell you for sure, with absolute certainty, that the answer is yes.
You’re also going to use it for dipping bread or for cooking or for salad dressings. Once you get the taste of it, you can’t let go. It’s that good.
Olive oil is not exactly cheap but I always try my best to have a bottle in the house at all times. I just love it.
I always use olive oil when adding the ingredients in my bread maker for having just another delicious loaf at the table.
When I’m hungry, I just need 4 things. Prosciutto, olive oil, salt, and a baguette.
With my hands I tear the baguette apart in one bite pieces, then I dress it with amazingly flavored oil, put salt on it, and on top tiny slices of prosciutto.
It’s the most amazing thing.
If you want to replicate this recipe, I should give you one little warning: eat with your hands, otherwise it won’t be as delicious.
Let me tell what you need to know in order to pick an amazing product, worthy of your money.
How to Pick the Best Olive Oil for Bread
- If you intend to use it as an ingredient in bread making, whether you’re using your hands or your bread maker, then you can get one that it’s not that expensive,
- The taste differs from product to product.
It’s a question of taste, just like it is with wine drinking.
I like one that has a slightly powerful taste, has a boldness, a flavor that’s not like anything you’ve ever tasted. I don’t like the mild tasting ones. But I’m not a fan of those who have a really powerful aroma, either.
- Since it’s a question of taste, you can only know what you like after trying a bunch of flavors.
Olive Oil Types
In this case, the easiest classification is made by countries:
- The Italian is the one I like because it has a herbal aroma and grassy flavor. It’s dark green. It’s beautiful and delicious.
- The French one is the best choice for those who like a more subtle aroma.
- The Spanish has a nutty, fruity flavor. This one is also very good.
- The Greek one is the most powerful. I had a hard time getting used to it when I used it for salad dressings. It gave me the sensation that it overpowered all the other flavors. But as a best olive oil for bread it can work because you won’t feel it.
- And the Californian is also light and mild, with a hint of fruits in its flavor.
Virgin and Extra-Virgin Olive Oils
The safest choice for cooking is the virgin type.
It’s great for bread making or pasta or pizza or any other type of food that comes to mind.
Then comes the extra-virgin.
Last but not least, the premium extra-virgin is of the highest quality.
They’re really good because they are made without using excessive heat and without using any other chemicals.
I prefer buying a virgin or extra-virgin and use it for everything: bread making, cooking, drizzled over bread, and for dressings.
It’s not cheap but I wouldn’t give it up, I couldn’t.
If you’re interested in the many health benefits that this ingredient has, buy an extra-virgin one. That’s how you can be absolutely sure that your body is getting those benefits.
My Personal Favorites as the Best Olive Oil for Bread and Much More
Zoe Extra Virgin Olive Oil 33.8 ounces (1 liter)
It’s made in Spain and it was declared the best choice by the NY Times.
It has quite a robust aroma so it’s definitely not for those who want something light.
But it’s pretty cheap and of good quality.
So, it has two strong attributes and a strong aroma. And the tin is incredibly beautiful. It makes an impact on me.
It seems to be an excellent first choice as the best olive oil for bread.
Kirkland Signature Extra Virgin Olive Oil 2 liters
This second choice is kind of a surprise.
It’s incredibly affordable!
For those who use a lot of it, it’s a perfect choice.
It has very good flavor and a very good quality. It’s quite the surprise.
And it can be used for cooking as well as for drizzling and salad dressings.
It’s pretty amazing and that’s why it gets a top recommendation from my part!
Papa Vince Olive Oil Extra Virgin (500 ml)
And here’s an organic one for those of you who are really into organic food.
As you might clearly expect it, this is expensive.
It’s definitely not for me because I use too much during a month.
And I don’t like buying it in such small quantities.
Why do I recommend it anyway?
Because it has a light flavor, it’s of high quality, and healthy. I wouldn’t buy it, it’s too much for my money, but not everyone is me.
This one is first cold pressed, unblended, unfiltered, unrefined. It has all the characteristics to be called a healthy organic product. It also has the price to prove it.
Last but not least:
Store your best olive oil for bread in a cool and dark place.
I guess that’s about everything you need to know.
I didn’t want to get you bored with all the details so I kept this guide short and concise.