There are a few pantry staples I never want to run out of, and a good olive oil is definitely one of them.

Recently, I was invited to an online seminar with La Maison Orphée to learn more about their EVOO Evolved line. Along with the seminar, they sent over a few of their olive oils for me to try at home, including their regular extra virgin olive oil, their organic version, and a lovely lemon-infused olive oil.

I use olive oil almost every day – whether it’s for soups, making salad dressings, roasting vegetables, or drizzling over warm bread. But after attending the seminar, I realized there’s so much more to olive oil than simply choosing whichever bottle happens to be on the grocery store shelf.

What stood out most during the seminar was how much flavour can vary depending on where the olives are grown, when they are harvested, and how quickly the oil is pressed after picking. The EVOO Evolved collection is designed to highlight those differences, with oils that range from delicate and buttery to grassy and peppery.

The first one I tried was the regular extra virgin olive oil. It had a smooth, balanced flavour that worked well for everyday cooking.

The organic olive oil had a slightly greener flavour profile with a little more pepperiness at the finish. This was my favourite of the two for dipping with fresh bread or drizzling over roasted vegetables.

The real surprise for me was the lemon olive oil. I usually like adding fresh lemon juice to dishes, but having that bright citrus flavour already infused into the oil makes it incredibly easy to use. I tried it recently over roasted asparagus and brushed it onto salmon before baking, but I’d imagine even drizzling it over pasta with garlic and parmesan would be a real treat!

What I appreciated most about the seminar was that it made olive oil feel a little less intimidating. You do not need to be an expert to notice the difference between oils or to use them more intentionally. Just like wine or coffee, different olive oils pair better with different foods.

For lighter dishes like fish, salads, or spring vegetables: the lemon (and other flavoured oils they create) and organic oils.

For everyday sautéing, roasting, or making vinaigrettes: the regular olive oil is an easy go-to.

If you have only ever used one type of olive oil before, this is a fun way to experiment and discover what you like. I think the lemon olive oil especially would be a great one to keep on hand going into spring and summer.

Have you tried different types of olive oil before? I would love to know what you use yours for!

For more information, check out their website here: https://maisonorphee.com/en/collections/cooking-oils