published about 1 hour ago
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It’s no secret how much Kitchn editors love Brightland olive oil. We featured the founder, Aishwarya Iyer, back in 2018 and we’ve waxed poetic about her liquid gold ever since. We even included it as a must-have in our most recent grocery edition of Kitchn Essentials. And we were giddy over the Brightland candle, which launched in April. I personally always have at least one bottle of the olive oil on hand at any given time, and have bought at least a few dozen over the years.
I use it as intended: as a finishing oil. I turn it into salad dressing, drizzle it on top of avocado toast, use it to fill up a mini swimming pool for slices of rustic bread to take a dip in, etc. I love it so much. Each and every “flavor” — there are two staples and special editions that pop up from time to time, and they’re always bold, and peppery, and surprising, and perfect.
My one complaint, if I had to file one: The bottle drips a little when I’m trying to wrap up my pour. It’s never a lot, but this stuff is precious and I hate to waste even a little. Plus, the drips make the bottle all oily and I have to wipe it down, which just makes for one more thing I have to clean.
Made to fit all regular-sized Brightland bottles, The Spout has a rubber stopper cork that pops in snuggly and doesn’t leak. Inside, there’s a straw, which makes for a super-smooth pour (no accidentally dumping out a tablespoon when you just need a drizzle!) and the lid protects the oil. I just tilt the bottle and out comes a slow, even pour. I tilt it back up and the stream stops. No drips!
Have you tried Brightland’s olive oil yet?