The 12 Best Olive Oils, Based On Taste Tests
Just like salt and pepper, extra virgin olive oil is a cooking staple—a kitchen wouldn’t feel complete without a bottle (or two). To determine the very best olive oils for all occasions, I tested 22 popular, high-quality bottles made from a multitude of olive types harvested around the world, and 12 of those bottles earned especially high marks. The Castelines Classic Extra Virgin Olive Oil, a smooth, balanced blend from France, proved to be the best multi-purpose EVOO, while bottles from Brightland, Herdade do Esporão and Pianogrillo stood out as winning picks for dipping and drizzling over dishes.
(Almost) all of the extra virgin olive oils tested for this review.
These are all the bottles that impressed me most during testing:
Whether looking for a robust, grassy finishing oil to drizzle over steak or a sweeter, floral EVOO to incorporate into baked goods, “the three most important pieces of information to look for on a label are the harvest date, olive cultivars and the region from which it originates,” says Nicholas Coleman, an internationally renowned olive oil expert and founder of the subscription service Grove and Vine. Additionally, the best olive oils are cold-pressed and “packaged in dark glass or tin containers, which protect the oil from light exposure that can degrade its quality,” adds Katie Parla, the Rome-based cookbook author behind Food of the Italian Islands. From there, you can consider intended usage, tasting notes and price.
It’s difficult to pick one extra virgin olive oil that’s the best overall, considering that every EVOO shines in certain applications and people have their own flavor preferences. If I had to choose the most high-quality, versatile bottle that would please the most palates, though, I’d quickly recommend Castlines’ Classic Extra Virgin Olive Oil. Made from a blend of four olive cultivars native to the Protected Designation of Origin (PDO) region of Les Baux-de-Provence in France, this cold-pressed EVOO from a family-owned establishment is beautifully balanced, but not lacking in complexity.
The Castelines EVOO (with parmesan, red pepper flakes and oregano) and freshly baked sourdough … [+]
On the nose, you get intense notes of ripe tomato, fruit and grass; going down, you taste artichoke and almond, which give way to a mild pepperiness. While this bottle might not make sense for those seeking a bottle for cooking purposes, it is still a versatile choice: In my tests, it beautifully counteracted the sharp vinegar in salad dressings and had enough character to serve as a standalone dipping oil. It’s also packaged in a dark glass bottle, which lists the harvest date, olive types and origin—the three key pieces of information an olive oil label should provide—and has a convenient built-in pouring spout, which protects the contents from oxygen and makes drizzling easy.
It doesn’t always make sense to splurge on olive oil, especially if you use it somewhat sparingly or don’t geek out on tasting notes. If you fall into one of those two categories, seek out a more affordable pick, like Partanna’s Robust Extra Virgin Olive Oil. It offers amazing value (it costs around 4 cents per milliliter), but in testing, I found that it doesn’t skimp on flavor. “It’s a versatile, neutral oil to cook with that’s fresh and rich,” says Odette Williams, the baker and author of Simple Pasta.
While there are certainly more robust bottles for finishing, this cold-pressed, single-varietal EVOO—which is made from Nocellara del Belice olives grown in western Sicily—is complex. Not only does it have notes of artichoke, tomato and almond, but also a moderate pungency that most options around this price don’t have. The finish, meanwhile, is fresh and slightly sweet. During testing, it made for the perfect backbone of a sherry vinaigrette, and its pop-out spout left behind no drips when I poured the tin over broccolini for roasting. I’d also be remiss to not dwell more on that tin, which is display-worthy with its colorful illustration depicting a horse-drawn Sicilian cart in the countryside.
Olive oil’s flavor takes the backseat when used in cooking methods like roasting, sautéing and shallow frying, which is why a mild, affordable EVOO like this one from California Olive Ranch is best for the job. Ubiquitous in grocery stores across the country, this bottle has a fresh, herbaceous flavor that turns peppery at the back of your throat. It’s not the most interesting bottle out there, to be sure, but it’s the one I find myself reaching for whenever I’m turning on the stove or oven.
While the bottle doesn’t list the olive varietals used, it’s made exclusively from California-grown olives, and the types grown in the region include Arbequina, Arbosana, Koroneiki and Sikitita. Additionally, it’s certified by the Olive Oil Commission of California and Non-GMO Project, plus it has a smoke point of 425 degrees, which is higher than most bottles. I’ve used this oil many times to fry eggs Spanish-style, which calls for high heat to yield lacy edges, and I have yet to be hit with a face full of smoke.
For home bakers looking to incorporate EVOO into treats and desserts—especially ones that call for a cup or more, like olive oil cake—you likely don’t want to reach for the most expensive bottle. At the same time, it’s not wise to use a mass-produced pick with zero complexity, considering the flavor will be at the forefront. L’Estornell’s Extra Virgin Olive Oil, a cold-pressed and single-varietal from Catalonia, is the ideal choice.
An olive oil cake made with L’Estornell’s EVOO.
Made from Arbequina olives, this EVOO has a sweet, mellow profile with notes of fruit and almond and a hint of pungency. When I used it to make an olive oil cake with orange zest and Grand Marnier, it married beautifully with the citrus flavors, yielding a rich, almost floral sponge that tasted like olive oil—but not too much. The bottle is also “great as a finishing oil or for dressing salads,” says Jake Stevens, chef and co-owner of Leeward in Portland, Maine, who counts the bottle among his favorites. “Since it’s not too grassy or peppery, it doesn’t overshadow subtler dishes.” My only gripe: The olive oil comes out of the bottle pretty slowly, which is fine if you’re drizzling it over something, but a little frustrating if you’re trying to fill up a measuring cup. Also, if you prefer more vegetal, savory oils, this isn’t the one for you; for a more pronounced flavor, consider another pick on this list.