Lemon-infused olive oil is one of six spectacular flavors.

When we first looked at our task—tasting six different flavors of the Sonoma Farm brand of extra virgin olive oil, plus unflavored EVOO and a dipping oil—it seemed like work. By the end of the tasting, we were drunk with happiness on olive oil, drinking tablespoon after tablespoon. (The FDA recommends two tablespoons a day for heart health; we had a month’s worth.)

What did we experience? Lemon, lime and blood orange wafting out of the EVOO bottle, as if fresh juice were pent-up and waiting to escape. The fresh garlic, hot pepper (cayenne) and rosemary/basil olive oils jockeyed for position as well. Honestly, we couldn’t even pick a champion—they’re all winners. And that’s before we got to the regular EVOO, the dipping oil and the regular and strawberry balsamic vinegars.

• What’s an artisan oil? An estate oil? The difference between virgin, extra virgin and just plain “olive oil?” Should you care if your olive oil is cold pressed? Read our Olive Oil Glossary.
• How can you talk the talk and truly know what you’ve bought? Learn enough that you can start hosting olive oil tasting parties! Read the article and taste like a pro.
• What does it mean when an olive oil is earthy… peppery… fruity… herbal? Each oil is different. If you prefer herbal to earthy, get to know how to ask for olive oil like you ask for wine. Read the scoop.