Pompeian Light Taste Olive Oil, Light, Subtle Flavor, Perfect for Frying & Baking, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ.

(10 customer reviews)

About this item LIGHT TASTE OLIVE OIL: Expertly crafted by The Olive Oil People, this light tasting, subtle olive oil is made from olives grown and nurtured by our family of farmers. LIGHT, SUBTLE TASTE: Pompeian Olive Oils are ideal for any meal that starts with a sauté and ends with a drizzle. With its light, subtle taste, Pompeian Light Taste Olive Oil is perfect for frying and baking! 100% FARMER CRAFTED: Quality from The Olive Oil People since 1906. A GREAT SUBSTITUTE FOR BUTTER: Pompeian Light Taste Olive Oil is a healthy, simple swap for butter, margarine and vegetable oil, that won’t compromise the taste of your favorite dishes and foods. COMMITTED TO QUALITY: Pompeian Light Taste Olive Oil is Naturally Gluten Free and Non-Allergenic, Kosher, Non-GMO Verified by the Non-GMO Project and Certified for Authenticity by the North American Olive Oil Association (NAOOA).


Based on 10 reviews

5.0 overall

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  1. Dizzynomore

    Just enough taste to know it’s olive oil but so mild that it could be used in any recipe. In fact, I use this Pompeian brand when recipes call for vegetable oil, canola oil and even coconut oil. Somehow (?) it’s always just right, even then. Can’t explain it, but I’m terribly happy about it!!!


  2. Slim2u

    I have purchasing and cooking with Pompeian Extra-Light-Tasting Olive Oil for quite some time now, and find it to be one of the very best olive oils that money can buy. As the name indicates, it has a light flavor and therefore has myriad uses. Its light flavor makes it possible to use it in cakes as well as salads and breads. It stays fresh for quite some time. (If I buy more than I am going to use for quite some time, I find that keeping it in the refrigerator does extend its life significantly.) The best thing about it, though, is its perfectly delicate flavor. It does not overpower seasoning and herbs with which one might mix it for a bread-dipping sauce. Nor does the flavor interfere with the flavors of cakes such as poppy seed, yellow, or maple. This is truly a GREAT olive oil.


  3. Aggie blue

    This was always in my grandmother’s kitchen. Her cooking was beyond delicious. I love to reach for this brand and remember all the great memories. It has never left me disappointed.

    Aggie blue

  4. S. McCandlish

    This ultra-light olive oil is for cooking, not dipping bread or drizzling on salads. If you want healthier olive oil in place of corn oil, canola oil, etc., this will be good for most applications that involve pan frying, or adding oil to a richly flavored dish. It is not for high-temperature use like deep frying, or coating baking sheets. And it’s not for baking sweets, though it will work quite well for hearty bread.If you’re not certain you’re going to like this, the easy test is to fry some eggs in it for breakfast. If you have an “ooh, this is good” reaction, you’re golden, but if you have a “blech, this is nothing like breakfast must taste” reaction, then you can probably just use it in recipes that specifically call for olive oil. Still, give it a try. As a testament to how good this is for general cooking, a housemate of mine from the deep south who is big into cajun fish fry and homemade fried chicken (skillet-style, not deep-fry), well, he ran out of regular vegetable oil and ended up using up all my extra-light olive oil, since it worked well for all his fried stuff.As for this particular brand: I’m not a brand loyalist with this stuff, but I have had Pompeian before, both in this extra-light form and in extra-virgin form, and it was entirely satisfactory in both cases.

    S. McCandlish

  5. saltspreebabe

    I was disappointed with the delivery. The plastic bottle cap broke and I wasted too much time cleaning up.Overall, this ultra-light olive oil is great for cooking on medium-low heat. I love it for my Shrimp Scampi with linguine. As a reminder, olive oil burns fast and not meant for dipping bread or deep frying.


  6. T. C. Rouzer

    After shopping around for everyday go-to olive oil, I’ve decided this Pompeian Extra Light Tasting Olive Oil is the winner – for me. I use it in sautéing vegetables and aromatics, browning meat, adding to bread recipes, drizzling over pizza before it goes in the oven, stir fry dishes, and many other dishes. My 32 oz. bottle is almost empty, but two of the 24 oz. bottles arrived just now – a day early! You go Amazon! There is a reason why my friends and I call you Mr. Amazon – always trying to do better for us and offering many everyday items that we’d rather not have to go out and get – in this virus pandemic we find ourselves in.

    T. C. Rouzer

  7. J. Catherwood

    I got this oil mostly for baking. It’s a better alternative to canola oil, in my opinion. I use the pricier EVOO when I want a more flavorful oil such as in sauces and dressings, and for sauteing at not too high a temp. I’m sure this one would work for sauteing, also.

    J. Catherwood

  8. Alexander DeLarge

    For frying, this made me like Gordon Ramsey in the kitchen… or at least Gordon Lightfoot… one of the two. If you want to be the cook on the Edmund Fitzgerald, out this on your résumé. High smoke point is very forgiving for frying and baking. The flavor is good and the price is right.

    Alexander DeLarge

  9. Mac

    I’m not a chef or gourmet, and I couldn’t care less about trendy foods. My base reason for using olive oil is that it’s healthier than many other oils, yet affordable.


  10. Bobby

    Tastes like olive oil, reasonably priced and excellent for frying.


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  • 5.00 rating from 3208 reviews


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