How to Choose the Best Olive Oil (Plus a Harvest Bread Dipping Oil Recipe)

Olive oil is one of the most powerful ingredients in the kitchen. A drizzle of good extra virgin olive oil can elevate a salad, finish a soup, or turn a loaf of bread into a memorable appetizer. But with so many bottles lining the grocery store shelves, how do you know which one to bring home?

Here are five simple points to guide you—and a cozy fall-inspired recipe to help you put your olive oil to good use.

5 Keys to Choosing the Best Olive Oil

1. Always Buy Extra Virgin
“Extra virgin” means the oil was extracted without heat or chemicals, preserving its flavor and nutrients. Unlike “light” or “pure” olive oil, extra virgin olive oil (EVOO) tastes vibrant and complex. That difference matters when you’re using it raw—drizzled over bread, salads, or roasted vegetables.

2. Check the Harvest Date
Think of olive oil as fresh juice rather than a pantry staple. The closer you are to the harvest date, the better the flavor. Over time, oils lose brightness and can taste flat or even rancid. Look for bottles that list the harvest date (not just “best by”) and use your oil within 12–18 months of harvest.

3. Look for Dark Glass Bottles
Olive oil is sensitive to light, which can degrade both its flavor and quality. That’s why you’ll often see higher-quality oils in dark green or brown glass bottles. If you spot olive oil in clear plastic or glass, it’s less protected, and may not be as fresh.

4. Check the Origin
Like wine, olive oil reflects the region where it’s grown. A bottle that lists a single country or estate (like “Harvested in Tuscany” or “Product of Spain”) usually signals higher quality than blends from multiple, unspecified sources. Single-origin oils often have more distinctive and traceable flavor profiles.

5. Taste Matters Most
At the end of the day, flavor is the ultimate test. A good olive oil should taste lively, grassy, fruity, or even a little peppery in the back of your throat. If it tastes flat, greasy, or flavorless, it’s not worth it. Trust your palate—you’ll quickly learn the difference.

Harvest Bread Dipping Oil

Yield: Serves 6

Time: About 5 minutes

Ingredients

• 1 garlic clove, grated or minced
• Zest of ½ orange 
• 1 tablespoon apple cider vinegar 
• ¼ cup high-quality extra virgin olive oil
• 1 Tablespoon pumpkin seeds, toasted
• 1 teaspoon fresh rosemary, finely minced
• ½ teaspoon fresh thyme leaves
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a shallow serving dish, add garlic,  orange zest, and apple cider vinegar.
2. Pour the olive oil over the top.
3. Stir everything together and sprinkle pumpkin seeds, herbs, salt, and black pepper on top.
4. Serve immediately with warm crusty bread.

Why This Recipe Works

• Seasonal Touches: Pumpkin seeds and warm spices bring a cozy fall feel.
• Balanced Flavors: The orange zest and apple cider vinegar brighten the richness of the oil.
• Visual Appeal: Green herbs, orange zest, and golden oil make this a beautiful centerpiece for any table.

The Takeaway

Olive oil isn’t just another pantry staple—it’s an ingredient that can make or break a dish. By knowing what to look for and choosing the right bottle, you’ll unlock flavors that transform even the simplest recipes. This Harvest Bread Dipping Oil is proof that when you start with high-quality olive oil, a handful of seasonal ingredients is all you need for something truly special.

Date Caramel-Stuffed Figs in Dark Chocolate

Fig season is fleeting — just a few short weeks in late summer and early fall. That’s why I love to make the most of them while they’re here! Fresh figs are nature’s candy: sweet, jammy, and elegant all on their own. But when you stuff them with silky date caramel, dip them in dark chocolate, and sprinkle them with crunchy pistachios? You get a show-stopping bite-sized treat that feels gourmet but couldn’t be easier.

This recipe is inspired by the classic pairing of figs and nuts, but elevated with a rich vegan caramel made from dates and dipped in dark chocolate. It’s a dessert that just happens to be plant-based, gluten-free, and refined-sugar free. But most importantly, it’s delicious.

Why you’ll love this recipe

• Seasonal: A perfect way to celebrate short-but-sweet fig season. Also, you can freeze them and keep the fig party rolling long after their season is done.
• Naturally sweet: No refined sugar — just dates, figs, and a little dark chocolate.
• Beautiful & easy: They look elegant but are super easy and only take a few minutes to make.
• Perfect party bite: Small, sharable, and impressive on a platter.

Date Caramel-Stuffed Figs in Dark Chocolate

Yield: 12 stuffed figs

Time: About 30 minutes

Ingredients

For the vegan caramel

• 4 medjool pitted dates
• 1/4 cup almond butter, unsalted
• 1/4 cup honey (or maple syrup)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon sea salt
• Optional: 1/4 teaspoon ground cardamom

For the figs

• 12 fresh figs, washed and dried
• 4 ounces dark chocolate, melted
• 1/4 cup roasted pistachios, finely chopped
• Flaky sea salt (optional)

Directions

For the caramel

1. Place all ingredients in blender and puree until smooth.
2. Transfer to refrigerator and chill while preparing figs.

For the figs

1. Cut shallow X in bottom of each fig (opposite stem), cutting about halfway down. Gently press at the sides so fig opens slightly like a flower.
2. Spoon or pipe about 1 teaspoon of date caramel into center of each fig.
3. Dip bottom half of each stuffed fig into melted dark chocolate, letting excess drip off.
4. Place figs on parchment paper and sprinkle with chopped pistachios and a pinch of flaky sea salt for contrast.
5. Refrigerate 10–15 minutes until chocolate firms up.
6. Note: These can be refrigerated for up to 3 days or frozen for up to 3 months.

Caramel recipe adapted from Sweet Laurel

Tips for the perfect chocolate milkshake (plus a fall twist)!

There’s nothing quite like a chocolate milkshake. Thick, creamy, cold, and deeply chocolatey—it’s comfort in a glass. And while it might seem like the kind of treat you only get at your favorite ice cream shop, the truth is, a truly great milkshake is easy to make at home if you keep a few fundamentals in mind.

Milkshake Basics

• Chilled glasses: Place your serving glasses in the freezer before youn do anything else. It’s a small step, but it makes a huge difference in keeping that shake frosty and indulgent.

• Ice cream consistency: Let your ice cream soften for 5 to 10 minutes before blending. Too cold, and your blender will struggle. Too melted, and you’ll lose that thick body. The ice cream should be scoopable but still firm.

• High-quality ice cream: Ice cream is the backbone of a milkshake, so it’s important to use the best quality you can find. Premium ice cream is churned with less air, made with richer dairy, and flavored more intensely, which translates to a shake that’s creamier, and the flavor won't be diluted by milk. That's why I always choose Hudsonville Ice Cream for making milkshakes.

• Ratio of ice cream to milk: I think a perfect balance is 3 parts ice cream to 1 part milk. I prefer to sip my milkshake through a straw. Add more ice cream if you want a spoon-thick milkshake.

• Malted milk powder: This ingredient, which is made from malted barley, wheat flour, and evaporated milk, is the key to old-school soda fountain flavor. It adds a warm, slightly toasty sweetness that deepens the chocolate flavor. 

• Best way to mix: A high-powered blender gives the smoothest results. For single servings, an immersion blender in a tall cup works beautifully. Start on the lowest speed and work up to medium speed. Blend just until the milkshake is pourable.

• Layering ingredients in the blender: Start with milk and any liquid or powdered mix-ins (pumpkin purée, malted milk powder, etc.) on the bottom, then add the ice cream on top. This helps everything blend evenly, prevents powders from clumping, and saves your blender from overworking.

But make it seasonal: Chocolate milkshakes for fall

Once you’ve got the basics down, it’s fun to play with flavor. I love to use warm spices and cozy flavors this time of year. Maple syrup, caramel, apple, cinnamon, and even crushed gingersnaps make great add-ins. But my favorite twist this year is a  Spicy Chocolate Pumpkin Milkshake.

This shake is everything we love about fall wrapped into one frosty glass: Hudsonville’s Classic Chocolate Ice Cream as the base, real pumpkin purée for a seasonal note, pumpkin pie spice, and just a touch of cayenne for warmth.

Why cayenne and pumpkin work so well

Chocolate and chili are a classic duo dating back to ancient Aztec and Mayan drinking chocolate. The warmth of cayenne doesn’t make the shake “spicy” in the hot-sauce sense—it adds a gentle heat that enhances the richness of chocolate. When paired with pumpkin and cozy fall spices, that little kick creates balance: sweet, creamy, spicy, and warm all at once. 

Spicy Chocolate Pumpkin Milkshake

Yield: 2 servings

Time: About 5 minutes

Ingredients

• 1 cup whole milk 
• 1/3 cup pumpkin purée 
• 2 Tablespoons malted milk powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper 
• 3 cups Hudsonville Classic Chocolate ice cream
• Optional toppings: whipped cream, crushed gingersnaps

Directions

1. Stick glasses in freezer.
2. Add milk, pumpkin purée, malted milk powder, pumpkin pie spice, and cayenne to the bottom of your blender.
3. Top with Hudsonville Classic Chocolate ice cream.
4. Blend until smooth and creamy, stopping to scrape down the sides if needed.
5. Taste and adjust: add more milk if you want it thinner, or another pinch of cayenne if you want more heat.
6. Pour into chilled glasses.
7. Top with whipped cream and crushed gingersnaps Serve immediately with a straw.