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Olive Oil Buyer's Guide

Navigating the world of quality olive oil doesn't need to be complicated. This concise guide covers the key factors to consider when selecting an exceptional oil.

Quality Indicators

Certifications & Awards

  • Competition Medals: Gold and silver medals from popular competitions
  • Protected Designation of Origin (PDO/DOP): Ensures the oil comes from a specific region using traditional methods
  • Certified Extra Virgin: Look for certification from official testing bodies/agencies

Harvest & Production Information

  • Harvest/Bottling Date: The fresher the better - quality olive oil is not like wine and it deteriorates with age. Ideally the producer bottles their oil immediately after harvesting/pressing.

Technical Specifications

  • Phenolic Content: Higher levels (>250 mg/kg) indicate more antioxidants and health benefits
  • Free Fatty Acid (FFA): Lower is better; premium oils should have <0.3%
  • Peroxide Value (if available): Lower indicates less oxidation; quality oils typically <10 mEq O₂/kg

Varieties & Flavor Profiles

Common Olive Varieties

  • Arbequina: Mild, buttery with notes of apple and herbs
  • Frantoio: Medium-robust with grassy notes and peppery finish
  • Koroneiki: Robust with strong pepper finish and herbal notes
  • Picual: Robust, bitter with tomato leaf notes
  • Coratina: Intensely peppery with high polyphenol content

There are many more, and you can browse the olive varieties here.

Flavor Intensity label

  • Mild/Delicate: Subtle, buttery, suitable for delicate dishes and baking
  • Medium: Balanced fruitiness and bitterness, versatile for most cooking
  • Robust: Strong pepper finish, high in polyphenols, ideal for hearty dishes

Culinary Applications

By Cooking Method

  • High-Heat Cooking: Contrary to popular belief, high-quality EVOO can be used for most cooking methods
  • Cold Uses: Premium, high-phenolic oils shine best unheated - for dressings, dipping, and finishing dishes
  • Baking: Milder, delicate oils work well in sweet applications

Pairing Principles

  • Like with Like: Mediterranean dishes pair naturally with Mediterranean varietals
  • Contrast: Robust oils can balance rich, fatty foods
  • Complement: Delicate oils enhance but don't overpower subtle flavors

Red Flags to Avoid

  • Oils stored in clear glass bottles or in direct light
  • Extremely low prices (quality production just costs more)
  • Vague or missing harvest information
  • Oils labeled simply as "Pure Olive Oil" or "Light Olive Oil" (not extra virgin)
  • Dusty bottles (indicates long shelf time)

Learn what you like the most by experimenting with different varieties and producers.

Start browsing all oils and find your favourite!