Best Olive Oils 2024 - Forbes Vetted | Quanzhou SPepper Grinder Group Co.,Ltd

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.

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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 ... [+] bread.

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.

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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.

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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.

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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.

Heraclea

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If you’re looking for an olive oil to incorporate into salad dressings—especially those with sharp ingredients like lemon juice or vinegar—you don’t need the most pungent, robust EVOO out there. At the same time, you want it to have some flavor. In testing, this bottle from Heraclea—a family-owned operation based in Milas, Turkey—was a standout. A single-varietal pick made from early-harvest, PDO-certified Memecik olives, the extra virgin olive oil is smooth and grassy with a moderately peppery finish.

A simple salad topped with sherry vinaigrette.

To assess its versatility, I used this bottle to make three dressings—one with sherry vinegar and two mustards, one with balsamic vinegar and shallot, and one with lemon and garlic—and it proved to be the perfect backbone for them all. You could still taste some of the EVOO’s notes, but it didn’t overpower the other ingredients. I also appreciated the bottle itself, which is UV-resistant and lists the harvest date, and the brand’s commitment to sustainable, ethical practices: The manufacturer claims to use no synthetic fertilizers or pesticides in the growing process, and pays its workers a fair wage.

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The ideal oil for dipping must be robust and complex—after all, it’s going to be the star of the show (or the co-star, anyway). Take, for example, this bottle from Portuguese brand Herdade do Esporão, which wowed me in my tests. Made from a blend of six olive cultivars—Arbequina, Arbosana, Azeiteira, Cobrançosa, Picaul and Redondil—this bold EVOO is bitter, grassy and fruity, with a strong peppery finish. I prepared a dipping oil with Parmigiano Reggiano, garlic and oregano, and the EVOO’s notes didn’t get lost. It goes without saying that this cold-pressed EVOO is robust enough to stand alone—no additional ingredients needed.

My only complaint is that the bottle, which is made from dark, UV-resistant glass, doesn’t list the harvest date. That said, there is a best by date, which is second best. (For more on the importance of the harvest date, scroll down to the section How To Shop For Olive Oil.)

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If I were to recommend an EVOO on smell alone, it’d be this single-varietal bottle from Pianogrillo without a doubt. Made from Tonda Iblea olives native to Sicily, this aromatic pick is intoxicatingly fruity on the nose, with hints of sweet almond, but on the palate, it’s much more subtle. The texture is velvety, and it has notes of unripe tomato and fresh herbs that are beautifully balanced; the mild peppery finish, meanwhile, builds slowly. Along with periodically opening the bottle to get a whiff of its fragrance, I’ve been drizzling it over a butter bean and sungold tomato stew I like to make in the summer, and its addition makes the dish exceptionally luscious.

The aforementioned stew with Brightland's Alive drizzled on top.

I’m not alone in my love of this bottle. It’s also a favorite of Melissa Kelly, the James Beard Award–winning and chef of Primo Restaurant in Maine. “Its well-rounded taste is the reason behind this oil being our workhorse,” she says, adding that she likes its “gentle spice.” Though it doesn’t list a harvest date, the bottle is made from dark glass to protect the EVOO from light and provides a best by date.

Wonder Valley

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As one of the most expensive EVOOs in my testing process (a 375 milliliter bottle retails for $38), this bottle Wonder Valley had a lot to prove—and it won me over in testing. (It’s also a go-to finishing oil for Katherine Lewin, founder of New York City’s trendiest destination for dinner party essentials, Big Night.) Made from a blend of Frantoio, Leccino, Maurino, Pendolino and Arbequina olives hand-picked in Lake Country, California, the cold-pressed oil is fresh and velvety, with notes of freshly cut grass and walnut. It’s also pungent, in the best way possible: During tasting, the EVOO made me cough as it coated my throat.

You certainly don’t need to spend nearly $40 to procure a high-quality olive oil, but if you’re seeking a peppery, display-worthy bottle to use primarily for finishing (or dipping), this one is great for drizzling over grilled steak, hearty pastas or roasted vegetables. I also like to pour it over avocado toast to cut through the richness and brighten the dish. Just make sure you have a steady hand; this bottle doesn’t have a spout, so the oil can come glugging out of the wide opening if you’re not careful.

Brightland

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Brigthland, one of the trendiest DTC brands in the olive oil space, has two cold-pressed olive oils, both of which impressed me during testing. But Alive—the brand’s bottle for “verve and vibrancy,” which is packaged in a UV-resistant vessel—is a standout. It’s made from a blend of Arbequina, Arbosana, Koroneiki olives grown in central California, and has the aroma (and taste) of freshly cut grass and banana. It also has a mild pungency; the peppery finish pleasantly tickles your throat.

While this oil has a smoke point of 410 degrees, it’s not the bottle to regularly reach for while you’re cooking. Instead, it’s best enjoyed with simple, raw dishes like hummus or composed salad, or soups that could use some livening up. Also, if you’re going to spend nearly $40 on a bottle of EVOO, consider adding on one of Brightland’s stainless steel pour spouts for an additional $10; without one, you’ll likely have to deal with olive oil dribbling down the side of the bottle after pouring it.

Branche

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Made from Arbequina and Picual olives grown in Andalusia, Spain, the No. 2 from DTC brand Branche may as well have been made specifically for ice cream. On the nose, it has a delicately sweet, floral scent; on the palate, it’s nutty and fruity, with just a hint of bitterness that hits your throat. And when I paired it with vanilla ice cream and a sprinkle of Maldon salt, the EVOO’s flavor blossomed, giving the frozen dessert extra depth and complexity.

The Branche No. 2 EVOO, drizzled over vanilla bean ice cream.

The main downside? A 375-milliliter bottle retails for $40—in other words, this EVOO is quite expensive (and entirely out of reach for some consumers). That said, this isn’t the kind of olive oil you’d use liberally; I personally expect to reach for it once a month or so, to drizzle over adult ice cream sundaes at a dinner party.

Fat Gold

Our score: 9.5/10 | Olive varietals: Arbequina (Standard); Frantoio (Blue) | Uses: Cooking, baking, dressing, dipping, finishing | Tasting notes: Robust and peppery (Standard); floral and fruit-forward (Blue) | Origin: San Joaquin Valley, California | Size: 500 milliliters (each)

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If you’re looking for an olive oil set to gift the hostess in your life (or you’re simply looking to treat yourself), Fat Gold’s Combo Pack contains two 500-milliliter tins on opposite ends of the EVOO taste spectrum. The Standard, made from Arbequina olives, is bold, peppery and in your face; the Blue, made from Frantoio olives, is much more delicate, with notes of unripe banana and honeysuckle. Out of all the oils I tested, the Standard was easily the most robust—this is an EVOO for olive oil lovers. (I found myself sipping spoonfuls of it alone, though it’d be great drizzled over grilled meats or green salads.) As for the Blue, I especially liked it incorporated in a sherry vinaigrette, as its delicate notes and velvet-smooth mouthfeel counteracted the sharpness of the vinegar and mustards in the dressing, as well as drizzled over chocolate ice cream. One thoughtful, design-related touch: The tins have pop-out lids, which are conducive to controlled pouring.

In total, I tested 22 popular bottles of EVOO, 10 of which didn’t make my list of top picks. While some of the bottles below left me thoroughly underwhelmed, others have qualities that I really loved. Here are my impressions.

All the winning olive oils.

Branche No. 1 (7.5/10): While the brand characterizes this EVOO as “bold,” I found it to be very smooth, with little kick or bitterness. That said, I really liked its herbaceous notes; I just think you can find equally-good (or better) bottles for less money. (A 375-milliliter bottle costs a whopping $40.)

Brightland Awake (7.5/10): This is Brightland’s EVOO made for cooking, and like the Branche bottle above, it has a lot to like. (It tastes very green.) If I were given this bottle as a gift, I’d be thrilled; I wouldn’t, however, spend nearly $40 on a 375-milliliter bottle of all-purpose EVOO.

California Olive Ranch Reserve Extra Virgin Olive Oil (6.5/10): Compared to the brand’s 100% California bottle, this slightly fancier one (made from Arbequina olives) is much milder. It’s a quality bottle, to be sure; I just didn’t find it to be especially memorable.

Corto Truly 100% Extra Virgin Olive Oil (7/10): While this chef-favorite bottle has some really nice fruity, floral notes, its overall flavor is just a tad underwhelming; for example, it has little peppery kick at the end. That said, it’s still a reliable, reasonably priced option that’s great for cooking.

Graza “Drizzle” Extra Virgin Olive Oil (4.5/10): You want EVOO to have some bitterness to it, as it’s often an indicator of freshness—but I found this trendy, squeezable bottle, which is made from Picual olives harvested in Spain and intended for finishing, to be quite bitter with little complexity.

Graza “Sizzle” Extra Virgin Olive Oil (6.5/10): I liked this cooking oil from Graza much more than “Drizzle,” though it still didn’t wow me in any way. That said, I still think it’s a perfectly fine oil for cooking that’s a great value (and comes in a convenient squeezable bottle).

Heraclea Late Harvest Extra Virgin Olive Oil (6.5/10): Compared to early-harvest oils, late-harvest oils typically have a softer flavor. This bottle was definitely milder than the aforementioned one from the same brand—a little too mild, in my opinion.

Kirkland Signature Organic Extra Virgin Olive Oil (4.5/10): A lot of chefs swear by this affordable EVOO from Costco’s house brand, but I couldn’t see the appeal in testing. Compared to the other budget-friendly options I tried, it was pretty underwhelming flavor-wise; it also had a somewhat waxy texture that coated my mouth in an unpleasant way.

La Tourangelle Bright & Peppery Extra Virgin Olive Oil (7.5/10): If I made a grocery run to an unfamiliar store and this was the only bottle on the shelf that I recognized, I would be pleased; it has some nice herbaceous notes, plus it’s affordable. I just think there are better all-purpose EVOOs.

Oracle Extra Virgin Olive Oil (7.5/10): If you want a Greek olive oil (and you’re willing to shell out over $40), this is the one: Made from Koroneiki olives, this Greek EVOO is bright, grassy and bitter. Though it didn't have quite as high of marks as the winning picks, I still think it’s a great option (and it’d make a beautiful gift).

Here at Forbes Vetted, the dedicated home and kitchen team—and its stable of experienced contributors—has spent countless hours researching, testing and reviewing everything from vegan ice cream to canned tuna to jarred pasta sauce. Here’s why you can trust this review of the best extra virgin olive oils.

Over a period of a month, I tested all olive oils that appear in this list. I started the process by determining which olive oils were worth testing—because the market is saturated. Since I sought to identify the best high-quality bottles (that are still easily accessible), I excluded many of the cheaper brands you might see at the grocery store. (You know the ones—they’re invariably packaged in clear plastic or glass bottles and cost around $10.) Instead, I considered a wide variety of bottles from California to Sicily to Catalonia, and from trendy direct-to-consumer brands (like Brightland and Graza) and longtime family-owned ones (like Castelines and Pianogrillo) alike.

Blue plastic cups full of EVOO.

Whether you’re the kind of person who likes to have a rotating cast of finishing oils on hand or you only use liquid gold for cooking, here are the factors to keep in mind as you shop.

When buying olive oil, the most important question to ask yourself is how you intend to use it. After all, there are affordable, milder EVOOs ideal for cooking; bold, pungent picks best reserved for finishing or dipping; and some are relatively all-purpose. If you just want a bottle for roasting vegetables and frying eggs, you likely don’t need to buy a premium bottle (though you still want it to be high-quality). For those seeking an EVOO to use in more special applications, it might be worth investing in a bottle you’d want to show off to your friends at a dinner party.

Just like wine or cheese, every extra virgin olive oil has its own flavor profile. Whereas some are floral, fruity and sweet, others are pungent, herbaceous and grassy. What’s more, an EVOO can have a green aroma, an herbaceous taste and a sweet, slightly spicy finish—the combinations are endless. While you can always read about a bottle’s tasting notes, the only way to fully understand its profile—and what notes you like in an EVOO, more generally—is to try it. Also, keep in mind that certain flavors work best in certain applications. For example, a heavier, bolder EVOO would pair well with grilled lamb but might overpower delicate fish.

You’re most likely accustomed to looking for “best by” or “sell by” dates on foods, but when it comes to extra virgin olive oils, the harvest date is the more important one to consider. It’s self-explanatory: It tells you when the olives were picked from the trees. Not all bottles include this date on the label; if one does, that’s a pretty good indicator that the olive oil you’re eyeing comes from a brand that cares about the quality of its EVOO. Just make sure the date isn’t too far in the past—ideally, you want to consume olive oil within a year of the listed date.

The type of vessel the olive oil is sold in can tell you a lot about how much the brand cares about the quality of its product. “Clear bottles, while often aesthetically pleasing, allow light to penetrate, leading to faster oxidation and spoilage,” says Parla. Therefore, she adds, you want to seek out oils packaged in tin or dark glass containers (bonus if it’s UV-resistant). Also, consider the lid of the bottle, as well as the manner in which the oil is dispensed. Some bottles are squeezable or have built-in spouts, which make it easy to get a controlled pour; others have wider mouths, which come in handy when you want to quickly fill up a cup or bowl with EVOO, but are a bit trickier to control when you need a precise drizzle.

When shopping for olive oil, the first question you want to ask yourself is how you intend to use it. Are you in the market for a robust, peppery oil to drizzle over grilled steak and rich stews, or are you looking for a more affordable all-purpose bottle for roasting vegetables and frying eggs? Or, if you want an olive oil to make a specific dish, you might also consider the regionality of the cuisine. In other words, if you’re throwing a dinner party and planning on making an authentic Tuscan dish, “then the most accurate result will be achieved using a high-quality Tuscan oil,” says Coleman. “If the goal is to re-create a Sicilian dish, use Sicilian oil.”

Once you’ve considered usage and how much you’re willing to spend, you can look more closely at actual bottles. Following Coleman’s advice, the best olive oils are packaged in tins or bottles made from dark glass with labels that list the harvest date, olive cultivars used and region (and the more specific, the better). Then, if the label lists the oil’s notes (or you’re shopping online, where you can conduct additional research and read customer reviews), consider what kind of flavor profile you like. At the end of the day, though, you won’t know if you love a specific olive oil until you taste it yourself. Therefore, if you pick out a bottle that’s a little too peppery or grassy for your liking, next time, seek out one that’s a little less bold or more floral—in other words, learn by trial and error.

Aside from the label bearing the harvest date, olive types used and region where it was produced, the best olive oils have a few things in common. First and foremost, they’re extra virgin, meaning they’re extracted without the use of heat or chemicals to “preserve the oil’s natural antioxidants, polyphenols and nutritional elements,” says Parla.

Then, from a taste perspective, most high-quality olive oils have a clean, complex flavor that’s simultaneously fruity, bitter and pungent. “The fruitiness comes from the freshness of the olives—excellent olive oil is, after all, the juice of fresh olives—with aromas reminiscent of green or ripe fruit like apples and stone fruits,” she adds. “Bitterness is a positive flavor attribute owed to the presence of healthy phenolic compounds, while pungency—a peppery sensation at the back of the throat—signals freshness and the presence of oleocanthal, a natural anti-inflammatory compound.” Lastly, from a textural perspective, Parla adds, “high-quality olive oils should feel smooth and somewhat velvety in the mouth”—not greasy or waxy. If an olive oil has a stale, musty or muddy flavor, or it feels greasy or especially thick in your mouth, then you can either assume it’s been improperly extracted or stored, or that it’s simply too old.

And again, don’t focus too much on the color of the oil. “Many people believe that a greener oil is always better, but the color actually depends on the type of olives used and the time of harvest,” says Parla. “High-quality oils can range from deep green to golden yellow, and both can be equally good.”

Unlike many types of fine wine, olive oil does not improve with age, so it’s important to consume it in a timely fashion—ideally, within three months of opening the bottle. In addition, to help ensure olive oil’s longevity, it’s imperative to protect it against its four main enemies: “heat, light, oxygen and time,” says Coleman. As olive oil ages and gets exposed to light, the polyphenols degrade and the oil loses its flavor—and eventually, goes rancid. Therefore, you want to “store the bottle in a cool, dark environment,” he adds.

If you’ve long been told you can’t cook with olive oil due to its lower smoke point, you’ve been misinformed. “It's a myth that you cannot cook foods in extra virgin olive oil,” says Coleman. “Extra virgin olive oil's smoke point hovers around 400 degrees Fahrenheit, which makes it suitable for sautéing, pan searing and even deep frying at the ideal temperature of around 365 degrees.” Parla reaffirms this: “Moreover, the health benefits of olive oil, including its antioxidant properties and heart-healthy fats, remain stable even when heated, unlike many other vegetable oils.” As always, check whether your bottle lists a smoke point in case it’s higher or lower than average.