A Guide to Buying Quality Extra Virgin Olive Oil

By Joybuy, your Product Recommendation Officer

The selection of olive oils on the supermarket shelf can be overwhelming. Different origins, quality grades, and price ranges often make the decision difficult. Which oil is best for salads, which for cooking, and how can you recognise good quality?

This guide is designed to offer you clear direction. Instead of overwhelming you with marketing promises, we focus on objective criteria and facts. Our goal is to help you find the perfect extra virgin olive oil for your kitchen and your palate.

What to Look for When Buying Olive Oil?

To make an informed decision, three aspects are particularly important: the quality grade, the origin, and the intended use.

1. Understanding Quality Grades and Production Methods

The term extra virgin olive oil signifies the highest quality grade. According to EU regulations, it is obtained directly from olives using solely mechanical means. A crucial feature is cold pressing or cold extraction, where the processing temperature does not exceed 27°C (80.6°F). This gentle process ensures that the valuable aromas and nutrients of the olive are preserved. Look for this designation on the label, as it is a fundamental mark of quality.

2. Origin and Seals as a Guide

The origin has a significant impact on the taste of the olive oil. Seals can help verify its quality and origin.

• Protected Designation of Origin (PDO): This seal guarantees that all production steps—from growing the olives to bottling the oil—have taken place in a specific geographical region. A well-known example is Greek olive oil from Kalamata. Such oils often have a very characteristic, terroir-driven aroma.
• Organic Seal: An organic olive oil comes from organic farming, which avoids the use of synthetic chemical pesticides and fertilisers. Compliance with these guidelines is verified by independent inspection bodies.

3. Determining the Right Use Case

Not every olive oil is equally suited for every purpose.

• Olive oil for salads and cold dishes: This is where oils with a pronounced, fruity, or peppery aroma truly shine. A high-quality extra virgin olive oil can elevate a simple dish.
• Olive oil for cooking: Contrary to a common misconception, extra virgin olive oil is also suitable for sautéing, stewing, and light frying. Its smoke point is around 180°C (356°F). For high-heat searing, refined oils are often a better choice, but for everyday Mediterranean cooking, a good extra virgin olive oil is incredibly versatile.

Our Extra Virgin Olive Oil Picks

Based on these objective criteria, we have compiled a selection of products that cover different needs and applications.

Jeden Tag Extra Virgin Olive Oil 750 ml

Why it stands out: This 'extra virgin' grade olive oil is declared as a blend of olive oils from the European Union. It is obtained directly from olives using exclusively mechanical methods. With its 750 ml bottle, it provides a solid foundation for daily kitchen use.

Advantages:

• Versatile: Suitable for both preparing dressings and for cooking at moderate temperatures.
• Practical Size: The 750 ml bottle is ideal for regular use in families or by home cooks.
• Quality Grade: Meets the requirements for extra virgin olive oil.

Who is it for? For budget-conscious consumers looking for a reliable everyday oil for a variety of dishes and who use it frequently.

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Bertolli Organic Olive Oil 500ml

Why it stands out: This extra virgin olive oil from Bertolli carries the organic seal, meaning it comes from certified organic farming. The Bertolli brand is well-known to many consumers and stands for consistent quality in Mediterranean products.

Advantages:

• Certified Organic: Made from olives grown without the use of synthetic chemical pesticides.
• First Quality Grade: Obtained directly from olives using exclusively mechanical methods.
• Brand Recognition: Offers guidance for buyers who value trusted manufacturer names.

Who is it for? For health-conscious consumers who are specifically looking for an organic olive oil for their daily cooking and prefer a well-known brand.

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Oiliva Greka PDO Kalamata Extra Virgin Olive Oil 0.5 L

Why it stands out: This oil is distinguished by its Protected Designation of Origin (PDO Kalamata). This means it is produced exclusively from olives from the famous Kalamata region in Greece. Such oils are known for their specific, often intensely fruity flavour profile.

Advantages:

• Guaranteed Origin: The PDO seal ensures the origin and the associated quality characteristics of the Kalamata region.
• Distinctive Aroma: Ideal for gourmets seeking an oil with a pronounced flavour profile to enhance their dishes.
• Specialised: Perfect as a finishing oil for salads, for drizzling over vegetables, or simply for dipping with bread.

Who is it for? For fans of Greek cuisine and quality-focused connoisseurs who appreciate an authentic Greek olive oil with a traceable origin and a special taste.

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Looking for More Options?

This selection represents just a small sample of the available products. If you are looking for different bottle sizes, specific regions of origin, or more organic products, it's worth taking a look at our broader assortment.

Discover more products in our Virgin Oil category.

Frequently Asked Questions about Extra Virgin Olive Oil

What does "extra virgin olive oil" mean?

'Extra virgin olive oil' is the highest quality grade for olive oil as defined by the EU. It must be obtained directly from olives and solely through mechanical means (like pressing or centrifugation) at low temperatures. Additionally, it must meet specific chemical parameters, such as a very low acidity level, and have no sensory defects.

Can you use extra virgin olive oil for cooking and frying?

Yes, extra virgin olive oil can be used for cooking. Its smoke point is around 180°C (356°F), which is sufficient for most common cooking methods like sautéing, stewing, and gentle frying. However, at very high temperatures, such as those reached during high-heat searing or deep-frying, the delicate aromas can dissipate and undesirable compounds can form.

How do you store olive oil correctly to maintain its quality?

Olive oil has three enemies: light, heat, and oxygen. Therefore, always store it tightly sealed in a cool, dark place—for example, in a kitchen cupboard, but not right next to the stove. Storing it in the refrigerator is not necessary. If the oil solidifies or becomes cloudy at temperatures below 7°C (45°F), this is a normal process that does not affect the quality and will reverse at room temperature.