What olive oil is the best? That depends, but we’ll help you break it down.
The only thing more overwhelming than choosing a wine could be choosing the right olive oil. These days, most supermarkets have shelves full of things. There are “herbaceous” and organic, cold-pressed and “pure” olive oils, not to mention all the countries of origin to consider. It’s enough to make anyone panic and do what we do with unfamiliar wine varieties – go for the one with the most attractive label, of course.
But trust us when we tell you that selecting a high-quality bottle is worth the time. As Samin Nosrat writes, “… as a fundamental element, the flavor of olive oil permeates every molecule of a dish”. Plus, with all that evidence about how great the Mediterranean diet is, it’s probably time to splurge on an olive oil you love.
So how exactly do you approach the intimidating olive oil aisle?
First, let’s find out about the grades.
Extra virgin olive oil (and cold pressed olive oil)
The highest grade of the three is extra virgin (which Rachael Ray affectionately calls “EVOO”). This is definitely the grade you want to buy for direct serving and for recipes where olive oil plays a central role – think salad dressings, bread and vegetable sauces, and olive oil cakes.
According to Ollie, an artificial intelligence chatbot powered by the Olive Oil Times Education Lab, extra virgin olive oil is made “simply by crushing olives and extracting the juice,” without any additional refinement or chemicals. Although only a few brands advertise their oils as “cold pressed”, they actually need to be cold pressed to qualify as extra virgin. The term basically just means that the olives stay below 86 degrees throughout the pressing process, as higher temperatures can change the flavor.
Virgin olive oil
The next highest grade is virgin olive oil. It is not refined either, but has a slightly higher acidity level than extra virgin. You can still use this for dishes similar to the ones above or with bread, and it tends to be a bit more affordable than the extra virgin varieties. So if olive oil isn’t your star ingredient, this is a great grade to choose from.
Pure or refined olive oil
The last grade is “pure” or “refined” olive oil, which is often also labeled simply “olive oil.” These oils have basically undergone chemical processing or treatment and are usually mixed with a little virgin olive oil at the end. Because they generally have a much lighter flavor, they are the best type for eggs or stir-fries.
A common convention is that extra virgin olive oil is not as suitable for cooking because it has a relatively lower smoke point compared to oils like avocado or grapeseed. However, many studies suggest that this is not the case, in part because extra virgin olive oil is not refined.
Olive Pomace Oil
Every now and then, you may come across something called “pomace” olive oil, which is made from the leftover olive pulp. It always involves chemical solvent and heat, and it is generally not considered olive oil for those reasons. In fact, pomace oil has been the center of controversy for dishonest labeling practices in several countries, including Spain and Great Britain, although it is sometimes used for frying.
Does it matter which country your olive oil comes from?
1. There are a lot of different terms: “made in”, “product of”, “imported by”, “packaged”, which can indicate the origin of a bottle of olive oil. Single origin olive oils are pressed, packaged and exported from the same country. Olive oils that are a blend of olives from various countries or pressed and packed in different places will list all the countries of origin. These don’t necessarily result in a lower quality olive oil, but in general, those that are packed in a different country than the one where the olives were harvested tend to be less fresh than oils from a single source.
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2. There is no clear answer to the question: Which country produces the best olive oil? Italy, Spain and Greece are probably the three best known, although Croatia and Turkey have also produced some of the highest rated oils in recent years. In the United States, California produces excellent olive oils, although states such as Texas, Arizona and Georgia are also growing suppliers.
“It is not so much the country of origin,” says Ollie, “but the cultivation, the climate and many other factors that determine the flavor of an oil.”
Generally speaking, pure Spanish olive oil tends to be more “fruity”, while pure Italian oil tends to be “herbaceous”. The oils from Greece are tastier and spicier. However, even within these categories, there is great variation depending on the maturity of the olives, the types used, etc. Also, as noted, many olive oils are blends from different locations. Use these basic profiles as a starting point, but feel free to try a selection.
So how can you narrow down your options?
Along the same lines, even though extra virgin olive oil is the highest grade of olive oil, two different bottles can taste completely different. Nor is it an infallible method of selection; there are definitely extra virgin olive oils out there.
1. If possible, try before you buy. A high quality olive oil means it will have more complex layers without a greasy aftertaste. It also comes down to preferences. Since olive oils range from sweet to sour to herbal, sampling will ensure that you choose a flavor to your liking.
2. If you can’t taste the oils, consider purchasing smaller quantities (which will mean you’ll end up with a fresher oil anyway). The date and freshness are crucial. As Nosrat points out in his guide, olive oil is basically olive juice, so it should not be kept for a long period of time. Ollie suggests looking for a harvest date of no more than a year earlier. Dark bottles also help avoid sunlight and preserve freshness.
3. Although there are no mandatory olive oil certifications (which many people in the olive oil business say is a problem), there are some voluntary ones that are always good to be aware of. For Italian varieties, look for labels that say “100% Qualita Italiana”, a brand created by the Italian consortium of olive oil producers called Unaprol. California oils can be certified extra virgin by the California Olive Oil Council (COOC), and the North American Olive Oil Association (NAOOA) tests oils from supermarkets to standards set by the Council. Oleícola Internacional.
What are the best olive oil brands?
Everyday options
If you are looking for an extra virgin olive oil for everyday use, California Olive Ranch is a favorite of professional chefs and home cooks alike, often standing out in blind taste tests.
Kirkland Signature Organic from Costco has passed standard blind tests for extra virgin and is probably one of the most affordable oils out there.
Other reliable brands include Filippo Berio, Bertolli, and Colavita.
Mid-tier options
At a slightly higher price, KATZ Farm, a producer in California, is a favorite of several cookbook authors.
Great imported oils include Olio Verde from Sicily, Cobram Estate from the growing olive oil powerhouse Australia, and Gaea Fresh from Greece.
Splurge-worthy selections
Finally, there are times when you really want to splurge, perhaps for your beachside vacation where you’ll be eating tons of fresh seafood and bread, or when you’re looking for a special housewarming gift other than wine or tea towels. The oils from Almazaras de la Subbética, an Andalusian producer that is one of the most respected olive oil names in the world, are one of the best options for this.
For those who love the spiciest and most bitter oils, Il Tratturello from Molise, Italy is a great choice, and for housewarming gifts, Joshua Tree’s beautifully crafted Wonder Valley oils will impress any host.
Generally, it’s a good idea to have at least two bottles of olive oil on hand, one for drizzling, dipping, and use in raw dishes, and one for sautéing, roasting, and general cooking. Once you’ve made your decisions, check out some of the best olive oil dispensers and our olive oil recipes for more ideas on what to do with them.
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