Pickles
Pickles are available in two basic varieties: processed and fresh. The shelf-stable pickles you find on supermarket shelves are processed. The pickles you find in the refrigerator section, which include many small regional producers as well as one national brand, are fresh.
Processed pickles are either heavily salted or packed in salt water and are then left to ferment for a period of weeks or months. The salt retards spoilage and draws out moisture, while naturally occurring bacteria convert the natural sugars in the cucumbers into lactic acid, which also acts as a preservative and lends a distinctive flavor. Processed pickles are then packed in a vinegar solution. Fresh pickles are not fermented but are quickly cured with a seasoned vinegar solution that contains salt. They are typically crispier and more vibrantly colored than processed pickles.
We tasted five styles of pickles, both processed and fresh. Our tasters preferred the crunch, brighter color, and fresher flavor of the fresh pickles. Many of the processed pickles were described as "musty tasting," and tasters complained about their "unnatural hue" and "overpowering salt and vinegar rush."
After choosing our favorite fresh pickle, we tasted different types, with tasters making the following comments:
Dill/Kosher Dill
The most basic cucumber pickle, flavored with salt, vinegar, and dill; "kosher" does not refer to Jewish dietary laws but signifies the addition of garlic (although most "regular" dills also contain garlic). Tasters found these pickles "pleasant and refreshing," with "grassy," "dilly" flavor.
Polish/Hearty Garlic Dill
This spicier version of dill pickles has a "good spicy bite," according to our tasters. Comments ranged from "lots of garlic" to "peppery but not hot."
Half-Sour
Very fresh and crisp. Tasters called these "super-crunchy" and "close to perfect."
Bread and Butter
These sweet/tart pickles are seasoned with mustard, sugar, and sometimes onions and bell peppers and are often sold in waffle-cut disks. Tasters noted the "nice balance of sweet and tart" and "mustardy and fruity" flavors. Overall, "crisp and tart."
Sweet Gherkin
These small, sweet pickles are made with immature cucumbers and often flavored with cinnamon, ginger, and nutmeg. Tasters' opinions ranged from "nice cinnamon flavor" to "tastes like Big Red gum" and "too sweet."
| Product Tested | Origin | Price* | |
|---|---|---|---|
| Highly Recommended | |||
|
Columela Extra Virgin Olive OilOur favorite premium extra-virgin olive oil from a previous tasting, Columela is composed of a blend of intense Picual, mild Hojiblanca, Ocal, and Arbequina olives. This oil took top honors for its fruity flavor and excellent balance. Tasters praised its “big olive aroma, big olive taste” with a “buttery” flavor that is “sweet” and “full,” with a “peppery finish.” One taster said: “It’s very green and fresh—like a squeezed olive.” Another simply wrote: “Fantastic.” |
Spain | $19 for 17 oz |
| Recommended | |||
|
Lucini Italia Premium Select Extra Virgin Olive OilTasters noted this oil’s flavor was “much deeper than the other samples,” describing it as “fruity, with a slight peppery finish,” “buttery undertones,” and a “clean, green taste” that was “aromatic, with a good balance.” “It has the flavor that some good EVOOs have,” said one admiring taster. |
Italy | $19.99 for 500 ml ($39.98 per liter) |
|
Colavita Extra Virgin Olive OilVirtually tied for second place, this oil was deemed “round and buttery,” with a “light body” and flavor that was “briny and fruity,” “very fine and smooth,” and “almost herbal,” with “great balance.” “Good olive flavor. I could smell it and taste it,” approved one taster. In a word, “pleasant.” |
Italy | $17.99 for 750 ml ($23.98 per liter) |
| Recommended with Reservations | |||
|
Bertolli Extra Virgin Olive OilA clear step down from the top oils, tasters noted “overall mild” flavor and “very little aroma,” with only a “hint of green olive” and a “hint of spiciness at the end.” In pasta, it was initially “not complex,” but gradually “bloomed in your mouth.” Overall, it was “worthy of a second bite.” |
Italy, Greece, Spain, and Tunisia | $12.49 for 750 ml ($16.65 per liter) |
|
Filippo Berio Extra Virgin Olive OilWhile some tasters found this oil “sweet” and “buttery” with “medium body” and “slight spice at the end,” others complained that it had “zero olive flavor” and was “so floral it’s almost like eating perfume”; still others noted a “bitter” aftertaste. In pasta, it was “extremely mild” to the point of being “boring.” |
Italy, Greece, Spain, and Tunisia | $10.99 for 750 ml ($14.65 per liter) |
|
Goya Extra Virgin Olive OilComments: The best comments tasters could muster were “mild” and “neutral.” Some liked it on pasta (though one called it “Snoozeville”), but complaints were myriad: “metallic,” “soapy,” “briny,” “hints of dirt.” Carped one taster, “I can’t imagine what is in here, but they have a nerve calling it EVOO.” |
Spain | $13.99 for 1 liter |
For complete access to the results,
start a 14-Day Free Trial.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
