Our 5 Bestselling Olive Oils (and Why They’re Worth the Hype)

Some olive oils sell out faster than others. These five are the ones customers keep refilling, gifting, and talking about at the checkout. They’re versatile, they taste incredible, and they make vegetables, pasta, bread, and even ice cream taste better than you’d think possible.

If you’re wondering where to start — start here.

Garlic Olive Oil

You don’t have to peel garlic. You don’t have to chop garlic. And you definitely don’t have to scrub garlic smell off your cutting board for the next three days. This bottle does the work for you.

Why it’s a bestseller:
Because it saves time. Customers love that it makes even the simplest dinner taste like you tried.

How to use it:

• Roast potatoes or Brussels sprouts with just a drizzle and salt

• Toss with pasta and parmesan for a 10-minute dinner

• Brush onto pizza crust or bread before baking

• Add to marinades or salad dressings for instant flavor

• Try it on popcorn — it’s weirdly addictive

Meyer Lemon Olive Oil

This is basically like keeping a lemon in your fridge at all times — except it never shrivels up and dies in the crisper drawer. Bright, citrusy, and my personal favorite.

Why it’s a bestseller:
It makes food taste fresh. Customers use it when they want something lighter, more summery, and a little unexpected.

How to use it:

• Drizzle over roasted asparagus, broccoli, or green beans

• Finish grilled chicken or seafood with a splash

• Swap into baking instead of vegetable oil (lemon cake, muffins, you name it)

• Mix with a fruit vinegar for the easiest salad dressing ever

• Drizzle over vanilla ice cream — trust me

Tuscan Herb Olive Oil

Like an explosion of Italy in your mouth — basil, oregano, rosemary, and thymeall packed into one bottle. Customers often come in asking for “that Italian dipping oil,” and this is the one.

Why it’s a bestseller:
It tastes like you spent hours in the kitchen when all you did was open a bottle.

How to use it:

• The classic: with bread and a splash of balsamic

• Toss with pasta and parmesan when you don’t want to cook

• Use on roasted chicken or vegetables

• Swirl into soup before serving

• Upgrade your store-bought tomato sauce instantly

Koroneiki Extra Virgin Olive Oil

Rich, grassy, peppery — this is the real deal, grown and pressed on an estate in Greece. Dipping bread into it never gets old.

Why it’s a bestseller:
It’s for the purists. Customers who know their olive oils come back for this one because it’s authentic and consistently good.

How to use it:

• Drizzle over hummus or baba ganoush

• Finish a bowl of lentil or bean soup with a spoonful

• Pour over feta and tomatoes with a sprinkle of salt

• Use for dipping bread (the way it’s meant to be enjoyed)

• Add to salads — no dressing needed

Black Truffle Garlic Butter Olive Oil

This one will rock your world. It’s buttery, garlicky, earthy, and a little dangerous. Customers buy it once… and then can’t stop.

Why it’s a bestseller:
It turns everyday food into “why does this taste so good?” food. Pasta, potatoes, steak — all better.

How to use it:

• Toss with fries or roasted potatoes

• Stir into creamy risotto or mac & cheese

• Drizzle on scrambled eggs or roasted mushrooms

• Finish a steak with a spoonful

• Add to pasta and never look back

These are the bottles people actually use — the ones they keep coming back for. If you’re not sure where to start, this list is your best bet.

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