However, just in time for the busiest cooking season of the year, I received a sample of Corto’s Truly 100% Extra Virgin Olive Oil, and let’s just say I think it’s Ina Garten-worthy.

To start, you should be looking for extra-virgin olive oil, as both Emily Lycopolus, olive oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins ...

Here's what I learned. Extra virgin olive oil is made by mechanically pressing raw, uncured olives to extract the oil. To be designated as extra virgin, no heat or chemicals can be used during the ...