Buying Olive Oil: How to Choose the Right Oil for Your Kitchen

The selection on supermarket shelves or in online shops can be overwhelming: extra virgin olive oil, oils for frying, products from Greece or Italy, with or without an organic seal. Buying the right olive oil depends heavily on its intended use and your personal quality standards. This article serves as a guide, presenting objective criteria to help you make an informed decision for your household.

As your Joybuy Product Recommendation Officer, I have gathered information to highlight the key differences between various olive oils and present a selection of products for different culinary applications.

Buyer's Guide: What to Look for When Buying Olive Oil

To find the right product, a basic understanding of quality grades, origin, and usage is helpful.

1. Understanding the Grade: What Does "Extra Virgin" Mean?

The most important distinction for olive oil is its quality grade, which is regulated by EU standards.

• Extra virgin olive oil: This is the highest quality grade. It is obtained directly from olives and solely by mechanical means, which is why it is also known as cold-pressed olive oil. It must have no sensory defects and has a very low acidity level. Due to its intense flavour and heat-sensitive compounds, it is particularly well-suited for cold dishes, such as salads, dips, or for finishing dishes.
• Virgin olive oil: This grade is also mechanically extracted but may have slight sensory defects and a slightly higher acidity level.
• Olive oil: This product consists of a blend of refined (chemically and thermally treated) olive oil and virgin olive oils. The refining process causes it to lose flavour and valuable nutrients, but it has a higher smoke point and is therefore more heat-stable.

2. Origin and Seals as a Mark of Quality

The origin significantly shapes the character of an olive oil. Greek olive oil, often from Koroneiki olives, is typically fruity and slightly peppery. Italian olive oil offers a wide variety, from mildly fruity to robust and tangy.

Look for protected seals:

• PDO (Protected Designation of Origin): This seal guarantees that the production, processing, and preparation of a product take place within a specific geographical area according to a recognised and defined procedure.
• Organic olive oil: Seals like the EU organic logo or the stricter Demeter label identify products from organic or biodynamic farming, which avoids the use of synthetic chemical pesticides and fertilisers.

3. The Right Smoke Point for the Intended Use

The smoke point is the temperature at which an oil begins to smoke and break down.

• Any extra virgin olive oil is suitable for salads and cold dishes.
• A high-quality extra virgin olive oil can also be used for gentle sautéing and cooking at low to medium temperatures.
• For high-heat searing or deep-frying, a special olive oil for frying or a refined olive oil is the safer choice. These oils are more heat-stable and often have a smoke point above 190°C.

Our Selection of Olive Oils for 2026

Here is a selection of olive oils suitable for various culinary needs.

For Fans of Biodynamic Farming

CV demeter ORGANIC olive oil cold pressed 0.5 L

Why it stands out: This oil combines the strict criteria of biodynamic farming (Demeter certification) with the characteristic taste of Greek Koroneiki olives.

Features:

• Grade: Extra virgin olive oil
• Certification: Organic olive oil according to Demeter standards
• Origin: Greece
• Process: Cold-pressed olive oil

Who it's for: Consumers who place the highest value on ecological and biodynamic production standards and are looking for a fruity oil for salads and finishing cold dishes.

For Lovers of Protected Designations of Origin

Oiliva Greka PDO Kalamata Extra Virgin Olive Oil 0.5 L

Why it stands out: The PDO seal guarantees that this oil is made exclusively from olives from the famous Kalamata region in Greece and was processed there, giving it an authentic flavour profile.

Features:

• Grade: Extra virgin olive oil
• Seal: Protected Designation of Origin (PDO Kalamata)
• Origin: Kalamata, Greece
• Flavour: Characteristic of the region

Who it's for: Gourmets and home cooks who appreciate an authentic Greek olive oil with a traceable origin and a specific, terroir-driven aroma for dressings or as a dip.

For High-Temperature Cooking

Bertolli High-Heat Frying Olive Oil 460ml

Why it stands out: This product was specifically designed as an olive oil for frying. According to the manufacturer, it can be heated up to 195°C, making it suitable for a variety of high-heat cooking methods.

Features:

• Type: Blend of refined and virgin olive oils
• Heat Resistance: High smoke point (up to 195°C according to the manufacturer)
• Application: Frying, grilling, baking

Who it's for: Anyone who needs a practical and heat-stable olive oil for the hot kitchen, whether for searing meat and vegetables or for grilling.

For Versatile Everyday Use

Bertolli Originale Extra Virign Olive Oil 500ml

Why it stands out: A classic Italian olive oil from an established brand that is versatile in the kitchen thanks to its balanced, fruity aroma.

Features:

• Grade: Extra virgin olive oil
• Process: Cold-pressed olive oil
• Flavour: Balanced and fruity with a light spiciness
• Origin: Blend of olive oils from EU and non-EU countries

Who it's for: Households looking for a reliable all-round olive oil for daily use, suitable for both salad dressings and light sautéing of vegetables.

Discover More Options

The world of olive oil is diverse and offers the right product for every taste and occasion. If you are looking for more specialised or different olive oils, you can find a wider selection in our Classic Olive Oil category.

Frequently Asked Questions

What does "extra virgin olive oil" mean?

"Extra virgin olive oil" is the highest quality grade for olive oil according to EU regulations. It is obtained directly from olives solely through mechanical means (cold pressing or cold extraction), has no sensory defects, and a very low acidity level. It retains most of the olive's aromas and health-relevant compounds.

Can you fry with extra virgin olive oil?

Yes, but with limitations. Extra virgin olive oil is well-suited for gentle sautéing and cooking at low to medium temperatures. It is less suitable for high-heat searing or deep-frying, as its smoke point is lower. Exceeding the smoke point can create undesirable substances. For high temperatures, a special olive oil for frying or a refined olive oil is the better choice.

How do I store olive oil correctly?

Olive oil should always be stored in a cool, dry, and dark place to protect it from light, heat, and oxygen. These factors accelerate the oxidation process and cause the oil to go rancid. A pantry or a closed kitchen cabinet are ideal locations. The bottle should always be tightly sealed after use. Storing it in the refrigerator is not recommended, as the oil will solidify and condensation can form, which impairs the quality.