Buying Olive Oil: A Guide to Selection

The selection on the supermarket shelf can be overwhelming: Which olive oil is right for salads, which is suitable for searing, and what do the various labels on the bottle mean? Choosing the right oil is crucial for the success of your dishes and for unleashing their full flavour.

This guide is designed to provide you with clarity. We will introduce objective criteria to simplify your selection and present a curated list of olive oils for different culinary applications.

Shopping Guide: What to Look for When Buying Olive Oil

To find the perfect product, it's helpful to understand a few fundamental characteristics. The following points offer guidance for your purchasing decision.

1. Understanding the Grade: Extra Virgin vs. Refined Olive Oil

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

• Extra virgin olive oil: This is the highest quality grade. It is obtained directly from olives exclusively through mechanical means, meaning it is cold-pressed or cold-extracted. The production temperature must not exceed certain limits, which preserves the valuable flavours and nutrients. It is outstanding for cold dishes, for example as an olive oil for salad, for finishing dishes, or for dips.
• Olive oil (refined): These oils consist of a blend of refined (heat-treated) and virgin olive oil. The refining process removes unwanted compounds, making the oil more neutral in taste and heat-stable. Such oils are often labelled as olive oil for frying.

2. The Smoke Point: The Right Oil for Cold and Hot Dishes

The smoke point is the temperature at which an oil begins to smoke and break down. The choice of oil should therefore depend on the cooking method.

• For high temperatures: If you need a heat-resistant olive oil for high-heat searing, frying, or grilling, special frying oils or blends of refined and virgin olive oil are the appropriate choice. Their smoke point is typically above 190°C.
• For cold and warm dishes: Extra virgin olive oil has a lower smoke point. It best unfolds its full aroma in cold applications or when added to warm dishes at the end of the cooking process.

3. Origin and Flavour Profile

The origin of the olives significantly shapes the oil's character. Italian olive oil is often known for its grassy and slightly peppery notes, while Greek olive oil, especially from certain regions, can be milder and fruitier. Seals like PDO (Protected Designation of Origin), for example with Kalamata olive oil, guarantee that production, processing, and preparation take place within a specific geographical area according to a recognised and registered process.

Recommended Olive Oils

Based on these criteria, we have compiled a selection of products for various culinary needs.

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

What makes it stand out This oil from Bertolli is specifically designed for use at high temperatures. It consists of a blend of refined and virgin olive oils. According to the manufacturer, it can be heated up to 195°C, making it a practical option for everyday cooking.

Benefits

• Heat Resistance: Suitable for frying, grilling, and baking at high temperatures.
• Balanced Flavour: The taste is balanced so that it does not overpower the flavours of the food.
• Composition: Contains a high proportion of monounsaturated fatty acids.

Who it's for This product is aimed at home cooks looking for a reliable and versatile olive oil for frying for daily use.

The Classic for Cold Dishes: Bertolli Originale Extra Virgin Olive Oil

What makes it stand out The Bertolli Originale is an extra virgin olive oil and a versatile classic. It is produced by cold pressing and is characterised by a balanced, fruity aroma with a light spiciness.

Benefits

• Quality Grade: Extra virgin olive oil, cold-pressed.
• Aroma: A balanced, fruity taste that complements many dishes.
• Versatility: Ideal for salad dressings, marinades, drizzling over vegetables and fish, or as a dip for bread.

Who it's for This oil is an excellent choice for anyone seeking a high-quality, all-rounder oil for cold dishes and for finishing foods. It is a fitting olive oil for salad and other cold preparations.

For Connoisseurs Focused on Origin: Oiliva Greka PDO Kalamata Extra Virgin Olive Oil

What makes it stand out This Greek olive oil bears the PDO Kalamata (Protected Designation of Origin) seal. This means it is produced exclusively from olives from the famous Kalamata region using traditional methods. This gives it an authentic taste characteristic of the region.

Benefits

• Guaranteed Origin: The PDO seal ensures the origin and quality from the Kalamata region.
• Authentic Taste: Offers a specific flavour profile that is appreciated by connoisseurs.
• Application: Perfect for adding a finishing touch to dishes, for dressings, or enjoyed pure with bread.

Who it's for This product is ideal for gourmets and lovers of Mediterranean cuisine who value traceable origin and a distinctive, terroir-driven flavour.

Looking for More Options?

If you wish to explore other bottle sizes or specific types of oil, you will find a wider selection of products for your kitchen in our 500ml Oil category.

Frequently Asked Questions (FAQ)

1. Can you fry with extra virgin olive oil?

Yes, frying with extra virgin olive oil is possible at low to medium temperatures, for instance, for gently sautéing vegetables. However, for high-heat searing, special heat-resistant olive oils are more suitable, as their smoke point is higher and the delicate aromas of cold-pressed oil can be lost at excessive heat.

2. What does "cold-pressed" mean for olive oil?

"Cold-pressed" is a term that describes a mechanical production process without the application of heat. This method is used to obtain extra virgin olive oil. By avoiding heat, the temperature-sensitive aromatic compounds and valuable nutrients of the olive are preserved as much as possible.

3. How do I store olive oil correctly to maintain its quality?

Olive oil is sensitive to light, heat, and oxygen. Therefore, always store it tightly sealed in a cool, dark place—for example, in a kitchen cupboard, but not next to the stove. Storing it in the refrigerator is not recommended, as the oil can become cloudy and solidify.