One Bottle of Olive Oil Is Not Enough: Here's Why You Need at Least Two

When people talk about extra virgin olive oil, the conversation almost always focuses on its health benefits. We hear about antioxidants, polyphenols, vitamin E and the importance of investing in a good one. It is often described as a superfood, and rightly so.

But there is something we often forget. Extra virgin olive oil is also a condiment.

It is probably the condiment most of us use more than any other. Whether you're dressing a salad, roasting potatoes or finishing a bowl of soup, olive oil plays an important part. Yet, unlike wine, cheese or coffee, most people never stop to think that different olive oils have different characteristics and that choosing the right one can completely transform a dish. It makes food taste better. It adds character, complexity and freshness to everyday cooking. It can elevate the simplest ingredients into something memorable. That is why I believe every household should have two bottles of extra virgin olive oil: one delicate and one more robust.

I grew up in Abruzzo, Italy, in a family that produced olive oil, where olive oil wasn't just another ingredient. It was part of everyday life.

One of my favourite childhood memories is what Italians call la merenda, the afternoon snack. Many of my friends would come home from school to biscuits or chocolate bars. I was different.

As soon as I had finished my homework, I would run to my grandparents' house, where I knew exactly what was waiting for me: thick slices of homemade bread drenched in their own extra virgin olive oil, topped with freshly picked tomatoes.

In the summer it was fresh bread. During the winter, my grandfather would toast the bread over the open fire before covering it with olive oil and tomatoes. It was incredibly simple, yet I still consider it one of the best things I have ever eaten. Bread, tomatoes and olive oil remain one of my favourite meals, not because it is healthy, but because, with the right olive oil, it is absolutely delicious.
Those memories stayed with me.

Even today, if I run out of olive oil, I genuinely panic. That may sound strange considering I import it for a living, but it happens occasionally.

Without olive oil, I don't just feel like I can't cook. I feel like I can't eat; I find food tasteless.

It is not just me. My partner comes from an Indian family where butter and ghee traditionally play a much bigger role than olive oil. Olive oil wasn't part of their culture.
When we first met, butter was used generously in everyday Indian cooking and extra virgin olive oil wasn't something she paid much attention to. Like many people, she simply assumed all olive oils were much the same, so the little olive oil they used was simply "any" bottle. Not anymore. The same is true for her family.
Everything changed when we gave them a bottle of our extra virgin olive oil.
The difference surprised them.

Not only did they begin using it regularly, but they started replacing butter and ghee with extra virgin olive oil. Today, both my partner and her family use it in much of their cooking and often tell friends and family how much difference it makes. My mother-in-law has even started taking a spoonful every morning because of its health benefits.

One of the biggest misconceptions is that there is a single flavour called "olive oil." There isn't.

Just as wines can be light or full-bodied, olive oils can range from delicate and buttery to intensely fruity, with a pleasant peppery finish.

That peppery sensation you sometimes feel at the back of your throat isn't a fault. In fact, it is often a sign of fresh, high-quality oil rich in polyphenols, the natural antioxidants that make extra virgin olive oil so healthy. Learn more with our Extra Virgin Olive Oil Guide.

Different olive varieties, climates, harvest times and production methods all influence the final flavour. That's exactly why having just one bottle limits the results of your cooking. I always keep two bottles at home.

The first is a delicate extra virgin olive oil. This is my everyday choice for dishes where I want the oil to support the food. In fact, I even use this oil to replace butter in my baking recipes. The results are lighter, often healthier, and produce surprisingly delicious cakes and biscuits.

The second bottle is a more intense, peppery olive oil. This is the one I reach for when I want the oil to become part of the flavour of the dish. A robust olive oil poured over a bowl of tomato soup or drizzled over a perfectly cooked steak can completely transform the meal. And thanks to Simon, a personal trainer who loves our olive oils, who mentioned that he adds olive oil to his smoothies, I now do the same. Every morning, when making my smoothie, I add some of the more intense olive oil.

Some people assume buying two bottles means spending twice as much. In reality, that's rarely the case.

Because you're choosing the right oil for the right dish, each bottle lasts longer. Instead of using the same, robust or delicate oil for everything, you use each one where it performs best.

Think of it like having both salt and pepper in your kitchen. No one questions having more than one herb or spice because different foods need different flavours.

Once you start matching the oil to the food, you'll wonder how you ever managed with just one.

Check out our selection of single-estate, cold-pressed Italian extra virgin olive oil and discover how the right olive oil can transform your cooking. have a better eating experience.