Pompeian Olive Oil Tasting 101 and Grilled Sirloin Beef Tips

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Disclosure: As a member of the Pompeian Pantry Insiders Blogger Network, I am being compensated to do a series of 6 blog posts this year on Pompeian oils and vinegars. The comments in this post are 100% mine.





In early June, I had the pleasure of participating in the Pompeian Olive Oil Tasting 101 webcast, in my own kitchen, with Dr. Luisito Cercaci from Pompeian





I received a Pompeian Tasting Kit, so I could learn about the different tastes and aroma of these 6 unique Pompeian olive oils.



I cook with olive oil all the time and never truly noticed a big difference from one bottle to the next.  But when you taste olive oil, all by itself, one at a time, each variety clearly had a unique taste.  (Just so you know, when we tasted each olive oil, we didn’t swallow it.)

This is what I learned:

Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance.  It is a perfect base for dressings, salads, vinaigrettes or as a table condiment for dipping bread and crudité.

Classic Pure Olive Oil complements any dish, enhancing its true flavors rather than dominating them.  It is great to use as a base for marinades or to simply brush on fish, poultry and meats prior to cooking. Since the Classic Pure Olive Oil has a higher smoke point than regular olive oil, it can also be used for sautéing and frying meats, chicken or vegetables.

Extra Light Tasting Olive Oil is an all-purpose oil that provides all the benefits of cooking with olive oil, but with a light, delicate flavor which adds no significant taste. It is ideal for delicate sauces, stir-fried dishes, seafood and even baking. In fact, it’s a great substitute for shortening in cakes, cookies and other baked goods.

Arbequina Extra Virgin Olive Oil is mild-bodied with a round taste of mature fruitiness and a delicate sweetness of almonds.  The delicate flavors make it ideal for fish and vegetables.

Koroneiki Extra Virgin Olive Oil is full-bodied with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish.  It is perfect for soups and salads.

Picholine Extra Virgin Olive Oil is medium-bodied with a green fruitiness, hints of herbs and a pleasing balance of bitterness, with a clean and light finish.  It is great for meats and sauces.


You can watch the Pompeian Olive Oil Tasting 101 webcast with Dr. Luisito Cercaci right here!  Fast forward to 1:07 on the video.  That’s where the audio starts.



For more info and recipes, connect with Pompeian on

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For today’s Pompeian post, I’m sharing one of our favorite grilling recipes that uses extra virgin olive oil.  You can marinate this steak in a gallon freezer bag and freeze it (uncooked) up to 3 months.



Grilled Sirloin Beef Tips
Serves 6
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  1. 2 lbs. sirloin beef tips
  2. 1/3 cup extra virgin olive oil
  3. 1/3 cup (less sodium) soy sauce
  4. 1/4 teaspoon dried thyme leaves
  5. 1/2 teaspoon ground black pepper
  6. 2 large garlic cloves, minced
  7. 2 tbsp. ketchup
  8. 1 tbsp. brown sugar
  1. Mix all of the ingredients (except the steak) in a gallon-size freezer bag. Add the steak, seal, and refrigerate. It is best if you marinate it for 4-6 hours, but if you can marinate it for 24 hours, that's even better.
  2. Grill or broil 5-8 minutes on each side or to your liking.
  1. Freeze the uncooked marinated meat in a labeled freezer bag up to 3 months.
  2. If frozen, thaw the bag of meat in the refrigerator for 24 hours before cooking.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/


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  1. 1


    I love the recipe you shared. I’ve made this a few times now! I know extra virgin olive oil is great for preparing healthy dishes, but I do like the extra light better. Your taste test looks very interesting. Who knew there was such a variety of tastes!

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