Buying Olive Oil: A Complete Selection Guide

Choosing the right olive oil can be a challenge given the vast array of varieties, origins, and quality seals. Terms like "extra virgin," "cold-pressed," or the question of which oil is best for frying often lead to uncertainty. This guide serves as a reference, presenting objective criteria to help you make an informed choice that meets your culinary needs.

What to Look for When Buying Olive Oil

To make the right choice, a basic understanding of the different properties of olive oil is helpful. The following points summarise the most important aspects.

1. The Quality Grade: What "Extra Virgin" Means

The most important distinction in olive oil is its quality grade. This indicates the quality and the production method.

• Extra Virgin Olive Oil: This is the highest quality grade. The oil is obtained directly from olives using only mechanical methods, meaning it is cold-pressed or cold-extracted. The production temperature must not exceed certain limits to preserve its valuable compounds and aroma. It has no sensory defects and a very low acidity level.
• Virgin Olive Oil: This oil is also mechanically extracted but may have slight sensory defects and a slightly higher acidity level.
• Olive Oil: This is a blend of refined (chemically and thermally treated) olive oil and virgin olive oil. It is more neutral in taste and more heat-stable.

For pure enjoyment in salads or for finishing dishes, an extra virgin olive oil is the standard choice due to its distinct flavour.

2. Intended Use: Olive Oil for Frying and Cold Dishes

Not every olive oil is suitable for every purpose. The deciding factor is the smoke point—the temperature at which an oil begins to smoke and break down.

• Cold Dishes (Salads, Dips, Finishing): A high-quality extra virgin olive oil is ideal for this. Its fruity, peppery, or bitter aroma is best showcased here.
• Gentle Sautéing and Cooking: Extra virgin olive oils can be used for cooking at low to medium temperatures.
• High-Heat Searing and Frying: If you are looking for an olive oil for frying at high temperatures, special frying oils or refined olive oils are the better choice. They have a higher smoke point (often above 190°C) and are more neutral in flavour, so they don't overpower the natural taste of the food.

3. Origin and Certification: Italy, Greece, and Organic

The origin shapes the character of an olive oil. Italian olive oil, especially from regions like Sicily or Tuscany, is often known for its grassy and peppery notes. Greek olive oil, for example from Crete, is frequently characterised by a milder, fruitier aroma.

You can identify an organic olive oil by the EU organic seal. This guarantees that the olives come from certified organic farming and that no synthetic chemical pesticides or fertilisers were used in production.

Our Selection of Olive Oils for Different Needs

Here is a selection of products that cover different requirements and uses.

For Lovers of Organic Quality: Agrestis Organic Nettar Ibleo Olive Oil

What makes it special This extra virgin olive oil comes from Buccheri in Sicily and is made from olives grown in certified organic cultivation. It is described as an oil with fruity notes and represents the quality for which Italian olive oil from this region is known. The production follows the strict criteria for organic olive oil.

Objective Features

• Grade: Extra Virgin Olive Oil
• Origin: Sicily, Italy
• Certification: Certified Organic
• Special Feature: Fruity notes, according to the manufacturer

Who it's for This oil is a suitable choice for consumers who value organic farming and a robust, high-quality oil for cold dishes, such as salads, bruschetta, or for finishing cooked meals.

The Greek Classic: Greka Extra Virgin Olive Oil Crete

What makes it special This extra virgin olive oil is produced directly on Crete. It is made by cold extraction using exclusively mechanical methods, which meets the criteria for the highest quality grade. Greek olive oil from the island of Crete is prized for its balanced flavour profile.

Objective Features

• Grade: Extra Virgin Olive Oil
• Origin: Crete, Greece
• Production: Cold-pressed (cold extraction)
• Packaging: Light-protected bottle to preserve quality

Who it's for Ideal for home cooks and gourmets looking for an authentic Greek olive oil for Mediterranean dishes, salads, and appetisers. It offers a classic taste experience for daily use in cold preparations.

For High-Heat Cooking: Bertolli High-Heat Frying Olive Oil

What makes it special This product was specially developed for cooking at high temperatures. It is a blend of refined and virgin olive oils. According to the manufacturer, it is heat-resistant up to 195°C and is therefore explicitly suitable as an olive oil for frying, grilling, and baking.

Objective Features

• Type: Blend of refined and virgin olive oils
• Heat Resistance: Up to 195°C (according to the manufacturer)
• Flavour: Rather neutral, so as not to alter the taste of the food
• Use: Frying, grilling, baking

Who it's for This oil is aimed at anyone who wants to enjoy the health benefits of olive oil in hot dishes and needs a reliable, high-heat oil for the daily preparation of warm meals.

Looking for More Options?

The world of oils is diverse and offers the right product for every taste and purpose. If the options presented here don't quite match what you're looking for, you can find a wider selection in our category.

Discover our entire range of Cooking Oil.

Frequently Asked Questions (FAQ)

1. Can you fry with extra virgin olive oil? Frying with extra virgin olive oil is possible at low to medium temperatures (up to approx. 180°C), for example, for gently sautéing vegetables. It is less suitable for high-heat searing, as its smoke point is lower than that of special frying oils. If the smoke point is exceeded, undesirable substances can form and the delicate flavour is lost.

2. What does "cold-pressed" mean for olive oil? "Cold-pressed" is a traditional term that is often used interchangeably with "cold-extracted" today. Both terms describe a mechanical production process without the addition of external heat. The temperature throughout the entire process must not exceed 27°C. This gentle method is a prerequisite for the "extra virgin" quality grade and serves to preserve the aromas and nutrients.

3. How do you store olive oil correctly to maintain its quality? Olive oil is sensitive to light, heat, and oxygen. To preserve its quality and flavour for as long as possible, it should be stored in a cool, dark place—for example, in a closed kitchen cabinet, but not in the refrigerator. After opening, the bottle should always be tightly sealed to minimise oxidation from contact with air.