The 10 Best Olive Oils

Updated July 04, 2017 by Melissa Harr

10 Best Olive Oils
Best High-End
Best Mid-Range
Best Inexpensive
We spent 40 hours on research, videography, and editing, to review the top choices for this wiki. Not just a great way to add flavor to many dishes, olive oils are also considered an excellent heart-healthy source of fats. Whether you lean toward a certain region, such as Greece, Italy, or Spain, or demand your ingredients be insecticide, herbicide, and pesticide free, we've included choices that will provide everything from a subtle to a robust taste. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best olive oil on Amazon.

10. Pompeian Olive Oil

Yes, this Pompeian Olive Oil comes in a big 32-ounce plastic bottle and is priced much more cheaply than many options, but it's still a tasty, reliable choice. If you're preparing a meal that requires lots of oil, such as a large batch of pasta sauce, it's your go-to.
  • gluten-free product
  • extremely low acidity
  • inconsistent flavor between bottles
Brand Pompeian
Model 110163
Weight 2.1 pounds
Rating 3.5 / 5.0

9. La Tourangelle Organic

This La Tourangelle Organic extra virgin is never blended and is harvested exclusively from a single family-owned estate in Andalusia, Spain, one of the world's most famous olive-growing regions. It is intense and fruity, with grassy and peppery hints.
  • company committed to sustainability
  • rich in antioxidants
  • too bitter for some
Brand La Tourangelle
Model pending
Weight 1.9 pounds
Rating 3.8 / 5.0

8. Kirkland's Signature Organic Extra Virgin

Some purists may turn up their noses at Kirkland's Signature Organic Extra Virgin, so just don't show them your large plastic bottle of this value-priced, but truly yummy, oil. It is sourced from the first cold pressing of USDA-certified organic olives.
  • container has built-in hand grips
  • slow and steady pour spout
  • quality control is spotty
Brand Kirkland Signature
Model 466354
Weight 4.2 pounds
Rating 3.8 / 5.0

7. Baja Precious

Each container of Baja Precious holds a uniquely international product. Rather than hailing from traditional regions, such as groves in Spain, Italy, or Greece, it comes from Baja California, Mexico, yet is bottled in Santa Fe Springs, California.
  • infused flavors also available
  • has automatic and retractable pourer
  • bpa-free packaging
Brand Baja Precious
Model pending
Weight 1.4 pounds
Rating 3.7 / 5.0

6. Partanna Extra Virgin

As of 2016, Partanna Extra Virgin had been made for one hundred years. This imported, genuine Italian product is perfect for use in all your favorite Old World recipes, from lasagna to bruschetta to Caprese salad. It comes in an elegantly decorated tin.
  • harvested during ideal time period
  • notes of artichoke
  • flavor mellows over time
Brand Partanna
Model 78655
Weight 2.3 pounds
Rating 4.3 / 5.0

5. California Olive Ranch Everyday

Every drop of this California Olive Ranch Everyday is made from fruits grown and picked in the great state of California. They are pressed immediately following harvest to ensure a fresh, full-flavored oil that complements a range of foods.
  • green glass preserves freshness
  • rated highly by many cooks
  • gives a messy pour
Brand California Olive Ranch
Model pending
Weight 34.3 pounds
Rating 4.1 / 5.0

4. Papa Vince Family Made

A bottle of Papa Vince Family Made, which is non-blended and cold-pressed, will set you back more than many others containing the same number of fluid ounces. However, every drop of this light, savory oil is packed with flavors ranging from tomato to artichoke to pepper.
  • hand-picked olives
  • no insecticides or herbicides
  • product is greatly hyped
Brand Papa Vince
Model pending
Weight 2.3 pounds
Rating 4.4 / 5.0

3. PJ Kabos Greek Extra Virgin

For the truly discerning foodie, a container of PJ Kabos Greek Extra Virgin could be the way to go. This cold-pressed oil boasts low acidity and has been awarded top honors in multiple international olive oil competitions since 2014.
  • extracted within 12 hours of harvest
  • high heat smoke point
  • suitable for all daily cooking needs
Model pending
Weight 1 pounds
Rating 4.5 / 5.0

2. Iliada Golden Selection

A serving of Iliada Golden Selection should impress the most discerning of palates, what with its light, clean flavor. It’s also great for cooking when you want your oil to stay relatively neutral, letting other ingredients take center stage in terms of taste.
  • no chemicals or preservatives
  • beautifully packaged
  • product of greece
Brand Iliada
Model pending
Weight 6.9 pounds
Rating 4.6 / 5.0

1. Ellora Farms Extra Virgin

Boasting a peppery flavor and full fruity aroma, Ellora Farms Extra Virgin is harvested and bottled at the source in Crete, Greece. You can monitor your tin’s journey from grove to shelf by entering the lot number into the “Origin Tracer” on the manufacturer’s website.
  • made from koroneiki olives
  • environmentally conscious producer
  • available in tins or bottles
Brand Ellora Farms
Model pending
Weight 5 pounds
Rating 4.8 / 5.0

Olive or Let Die

Olive oil is a staple commodity found in homes, restaurants, and religious institutions all over the world. Known for its versatility, it can be used as a meal, skin treatment, fuel for lamps, and much more. The biggest claim to fame, however, is olive oil used for enhancing foods. Primarily in Italian and Greek cooking, olive oil is essential when it comes to making a meal complete.

The oil comes from the fat of the olive. Despite the constant grouping with vegetables, olives are actually a stone pit fruit, similar to a cherry or plum. You can think of olive oil as a cold pressed juice from a fruit. The process of extracting the oil from the olive is called pressing and it is done at an olive mill. Olives must be pressed at the right maturity; young green olives make for a bitter oil while overripe olives are rancid. That is also the distinction between green and black olives. Green olives are simply immature black olives.

There are two ways of pressing olives: cold pressed or mechanically pressed. The cold press is a method that does not use chemicals to artificially heat the olives to extract more oil. The term cold is a bit of a misnomer; they are not pressed cold, but rather at temperatures lower than 81 degrees. Only olives that have first undergone this cold press process can be labelled as extra virgin olive oil. Extra virgin olive oil, or EVOO, also means that is has less that 0.8% acidity, and it has been flavor tested to ensure quality. The price of EVOO will be reflected in the quality as well. EVOO should be used as a finishing oil, and not wasted on deep frying items.

Fine, or virgin olive oil, has an acidity of less than 2%. Also, it has been heated by chemical means to extract more oils at a higher temperature, however, doing so alters the flavor profile and can destroy the natural aromas as well. Virgin olive oil will be comprised of lower quality olives and may contain a flavorless profile.

What To Keep an Eye Out For

The organic food trend has everyone running for the fair trade olive. You must, however, keep a vigilant eye when purchasing your oil, as some may be mislabeled. The prime example is oils that say Imported from Italy, which can be skewed in such a way to distract you from knowing the oil was actually produced in Turkey, Spain, or Morocco. The International Olive Council (IOC) ensures that oils are labelled appropriately. Although the United States does not adhere to the IOC, they have their own council with comparable rules.

As mentioned before, EVOO is the highest standard followed by virgin olive oil. Virgin oil is still good quality and it is of better quality than refined or blended oil. The oil you decide to purchase should be reflected in its use. For example, an extra virgin oil would not be appropriate for deep frying foods, nor would a pomace oil to dress an expensive salad.

Whichever one you purchase, keep in mind that oil has a relatively short shelf life. Use within the first six months of purchasing it for optimal taste. Oil differs from wine, which gets better with age. Also, be careful of spoilage. Olive oil is very delicate to light. The oil on the table of your favorite chain Italian restaurant may already be spoiled from the harsh overhead light.

Many consumers are attracted to olive oil for the health benefits. The Mediterranean diet has been praised time and time again for this reason. It became a huge fad in the 1950s in America; however, most Americans were misinformed. The Mediterranean diet in Greece was for the poor and not an option; they simply could not afford to buy meat. As the economy improved in Europe, the Mediterranean diet began to include fatty meats and sugars. Currently, most Europeans want to mimic the American diet, which is high in sugar and fats. The irony is palpable.

History of Olives

The history of olives predates history itself. There is recorded evidence that as early as 6000 B.C.E., olives were being plucked off of olive trees for consumption. The religious uses of olive oil are not exclusive to one faith. Judaism, Islam, and Christianity all embrace the olive and olive oil for religious significance. The most obvious example is the olive branch delivered to Noah by a dove when the Great Flood had subsided, and the olive branch began to stand as a symbol for peace and reconciliation.

It is among the oldest cultivated trees grown in the Asia Minor area. The civilizations of Phoenicia, Iran, and Persia embraced the wonders of olive oil, as did the Egyptians. Olive oil was found at tomb sites in Egypt over 2,000 years ago. Olive oil was then popularized by the Greeks, who added it to a staple in their diet. They also used the oil to anoint athletes and warriors.

The Romans conquered Greece and like many other things the Greeks invented, the Romans incorporated it into their daily lives. From there, the reputation of olive oil spread worldwide, and began to be incorporated into world religions. The prophet Muhammad of Islam recommend one bath oneself in the oil in the Quran.

It was introduced the new world most notably when the Franciscan friars were sent from Spain in the 1700s to establish missions. As another benefit, they planted olive trees along the California coast. Today, California is now the number one exporter of olive oil in America, yet it only accounts for less than 1 percent of the world market. Spain, Italy, and Greece make up the lion's share of oil production. As consumers continually grow wiser over the food they consume, olive oil should be no different. Treat yourself to quality oil for your meals.

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Last updated on July 04, 2017 by Melissa Harr

Melissa is a writer, editor, and EFL educator from the U.S. She's worked in the field since earning her B.A. in 2012, during which time she's judged fiction contests, taught English in Asia, and authored e-courses about arts and crafts. In her free time, she likes to make stuff out of sticks and string.

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