Why Corto Boxed Olive Oil Is Beloved By Professional Chefs

There are certain ingredients in the world of cooking that we tend to overlook. Items like spices, flour, and vinegar can be so innocuous, that we forget that their quality is just as impactful on the final recipe as any fancy cut of meat or piece of fresh produce. One essential ingredient that is easy to take for granted is olive oil. Whether you use a bit to fry an egg, bring a bit of earthiness to pasta, or even drizzle it on ice cream to enhance the flavor, olive oil is a crucial component of countless recipes, and has dozens of culinary applications.

As vital as olive oil is, it's still all too simple to settle for the cheapest, most basic bottle you can find. While any run-of-the-mill olive oil will certainly get the job done, it probably won't hold a candle to Corto's boxed extra virgin olive oil. This brand is a favorite of expert chefs for its bulk options, freshness, and versatility, and the level of quality it brings to any dish it's added to. 

Like other types of extra virgin olive oil, Corto olive oil is made without any added chemicals or intense processes like heating. The result is a full-bodied, complex olive oil that is naturally tasty and full of antioxidants and healthy fats, per Healthline. What sets Corto olive oil apart is how the olives are handled from the tree to the bottle. The olives, which are grown in California, are only harvested during the fall months to ensure only the freshest crop is used. Harvesting the olives any later may result in foul-tasting oil from the overripe produce. Once harvested, the oil is cold extracted and stored in specialized vats that keep the product fresh.

The result is an unrefined olive oil with a consistently delicious and earthy taste. As professional chef Silvia Barban told Food & Wine, "something great about Corto is the flavor of olive oil never changes. [...] This is where Corto's quality is superior." Corto's grassy, slightly fruity taste makes it the perfect choice for a range of culinary applications, from dressing up a sandwich to baking a cake. If you prefer your olive oil with a bit more pizazz, Corto also offers a range of oils that have been infused with flavors like chili, lemongrass, and basil.

There is one downside to Corto olive oil — it can be quite a bit more expensive than other varieties. A 17-ounce bottle from Corto will cost you $24, or $1.70 an ounce, while the average bottle of olive oil you'd find at a grocery store runs around $0.34 an ounce. Still, Corto costs much less than other luxury olive oils, and its high price is indicative of its quality. For $24, you're getting a sophisticated oil that has won multiple awards, including the title of Extra Virgin Olive Oil of the Year. If you're looking for more of a deal, you can grab the three-liter "Pantry Size" box. At only $0.70 an ounce, there's more olive oil for your money. Within the box, the oil is kept in a bag that has been vacuum-sealed to protect it from the elements. For restauranteurs, who don't have time to constantly source the good stuff, 10- and 20-liter boxed options are also available through vendors. 

Good olive oil plays a pivotal role in elevating flavors, enhancing textures, and upgrading your recipes. If you want to bring a professional flair to your cooking, it may be worth it to invest in a box.