Pompeian Robust Extra Virgin Olive Oil, Contains Polyphenols, First Cold Pressed, 32 Fl Oz

I’ve been using Pompeian’s Robust Extra Virgin Olive Oil for a few weeks now, mainly for sautéing and salad dressings, and I really like it. The flavor is rich and slightly peppery, which adds a nice depth to dishes without overpowering them.It’s a good balance between quality and price — definitely tastes fresher than the supermarket brands I’ve tried before. I appreciate that it’s first cold pressed and contains polyphenols, which makes me feel like I’m getting a healthier option too.The bottle is a nice size for regular use but still manageable, and the pour spout controls flow well so I don’t overdo it. If you cook regularly and want a reliable olive oil with solid flavor, this one is a great pick.

I have tried many extra virgin olive oils over the years, but the Pompeian Robust Extra Virgin Olive Oil stands out as one of the best. Being first cold pressed, it retains its pure, fresh flavor and the beneficial polyphenols that true EVOO lovers seek. The aroma is grassy and fruity, with a pleasant peppery kick—exactly what you expect from a premium robust olive oil.This oil shines in salads, bread dipping, drizzling over pasta, roasted vegetables, or finishing meats. It elevates simple recipes with authentic Mediterranean character. The 101 fl oz family size is great value for home cooks who use olive oil daily, and the dark protective bottle helps maintain freshness longer.If you’re looking for healthy, antioxidant-rich olive oil with bold taste and guaranteed authenticity, this Pompeian Robust EVOO is a smart buy. I highly recommend it to anyone who appreciates quality cooking ingredients.⭐⭐⭐⭐⭐

I got the Robust to try out, and I'm not disappointed. It has slightly more olive-oil flavor than standard olive oil, not overwhelming. I use it in pasta dishes and making hummas,perfect. A sturdy plastic bottle, and a stong top to it, no problems there like I've had with other brands. On top of that it is very competitive a price, way under other premium olive oil, so I'm happy. I even bought the bigger 48oz size, as I'm using more olive oil to my recipes, it's so good, and I don't want to run out. I also really like the Certified Organic part, making it more reliable to eat, but without the much higher price of other brands of organic olive oil. Plus it is a long-time reliable go-to brand for me. It pours easily with that nice olive oil type insert to pour smoothly like most quality brands have. I didn't have any leakage in getting it to me, as they taped up the top real good. Tastes great, highest quality, low low price,, I'm a happy camper.

I have been ordering this Olive Oil for about a year. It is consistently fresh, great tasting, versatile and economical. I have used olive oil almost exclusively for cooking, salad dressings, everything - for at least 10 years. I'm 70, and have low cholesterol, good blood pressure, and blood sugar levels. After opening, I fill a pint bottle for daily use, and put the large container in the fridge to avoid oxidation. It lasts forever. Highly recommend!

Oil with a pleasant distinct taste and a ton of health benefits. Enhances your cooking experience.

I like the robust flavor for stir fries and sheet pans. Keep the temp below 395 and no smoking. I also use it for baking. Creates a moist cake and I like that a faint olive oil tastes comes through. Makes a nice dressing paired with flavored balsamic.

Healthy oil for every day cooking. Great deal!

The first thing to say about people not liking the flavor of this olive oil is that if you don't want robust, don't buy robust. Of course it's more "bitter" than a light oil (which with olives just means full flavored - try eating a raw, uncured olive sometime). There are different types of oil derived from different olive types, ages, ripeness, condition, and pressing for a reason. Grungy, earthy, robust happens to be one of my favorites for many things outside of deep frying. If it's not yours, you should definitely buy the high priced light stuff and not complain that low brow should be the same as high brow. The flavor of this oil is exactly what it should be: rich, raw, tangy, and earthy.As to not turning cloudy or thick in the refrigerator, it does. Maybe some people are just expecting too much reaction or at too high a temperature, but all oils congeal at low temperatures, so that is not an indication it's mixed with other oils. All vegetable oils congeal at about the same temperature. What makes it not congeal until much lower temperatures is the amount of filtering, which can remove some of the polyphenols and wax. Basically people are complaining that this oil is cleaned. While unfiltered might be a cool buzzword in olive oil trends, you do not want unfiltered with the olives they use for "robust."Finally, yes the olives for this particular bottle are grown in different countries. Pompeian has farms all over the world. If you want single source from Spain, get Pompeian's Bold EVOO, which is clearly marked as being exclusively Spanish. There is no subterfuge here. Pompeian is very cooperative about disclosures and they have about every kind of olive oil you could want. You just have to know what you're buying. You wouldn't buy a table wine and complain it wasn't all Sangiovese. You can't buy Robust clearly marked as having olives from all over and complain it's not single source. Pretty common sense. If you want to be an olive oil expert, you'll have to start looking at it more like wine than vegetable oil, because the selection process is largely the same on basics.So, what makes me such a smart guy you should listen to? Well first I'm a chef, and a fairly accomplished one. Second, my family is Italian and we grow olives. I just wanted to take a minute not only to give Pompeian their due props, but to set the record straight for anybody confused by the misinformation in the few negative outbursts. This is exactly what it says it is, and it's fantastic. It just has to be what you want.