Floral and feminine, Alziari is a classic niçoise oil from the Côte d’Azur. zingermans.com; $50.
The Vea family plants organic Arbequiña olives amid almond trees to produce their nutty L’Estornell. oliveoilemporium.com; $24.
Picholine olives are handpicked in a century-old grove to make the peppery Les Terroirs de Marrakech. deandeluca.com; $26.
Pressed in the Colchagua Valley near Santiago, O-Live & Co. is mild and clean, ideal for grilling. olisur.com; $17.
The Gulf of Edremit’s golden Ilk El is an unfiltered oil you’ll want to drizzle over sliced tomatoes or use for dipping. ta-ze.com; $34.
Sicilian and Tuscan varieties are blended to make the spicy Grove 45, harvested at a Napa Valley estate. theolivepress.com; $30.
Coratina olives imbue Antico Frantoio Muraglia Intenso with a cayenne-apricot flavor. deandeluca.com; $48.