綠色女神橄欖油

I drizzled this over a simple tomato and mozzarella salad and suddenly dinner felt fancy. The lemon really lifts the basil and garlic instead of just tasting like a salad dressing. It's become my go-to finishing oil for pretty much everything.

The basil and garlic hit right away, but that bright lemon finish keeps it from feeling heavy—I've been drizzling it over roasted vegetables and simple pasta all week. It's become my go-to for finishing dishes where I want a burst of flavor without extra salt.