A Guide to Buying Extra Virgin Olive Oil: Making the Right Choice

You're standing in the supermarket aisle, staring at a wall of green bottles. The labels promise golden drops from sunny locales, but the choice is overwhelming. Which bottle of extra virgin olive oil is truly right for your salad, and which is better for dipping a piece of bread?

As a Joybuy Product Recommendation Officer, my job is to help you make an informed choice, without the marketing jargon. In this guide, we'll explore what to look for when buying olive oil and highlight some popular choices for 2026.

What to Look For When Buying Olive Oil

Before we dive into the products, here are a few practical tips to help you understand the differences.

1. 'Extra Virgin' and 'Cold-Pressed': What Does It Mean?

The term extra virgin is a mark of quality. It means the olive oil is from the first pressing and has been obtained solely by mechanical means, without the use of heat. This process, also known as cold-pressed olive oil, ensures that the flavour, aroma, and nutrients of the olive are optimally preserved. According to EU standards, the acidity level must be below 0.8%. This type of oil is ideal for cold applications, such as a good olive oil for salad or as a dip.

2. Origin and Flavour Profile

The taste of olive oil is heavily influenced by the olive variety and the region of origin. Italian olive oil is often known for its grassy, sometimes peppery, and slightly bitter notes. Spanish olive oil is typically fruitier and milder in flavour. There is no 'better' origin; it's a matter of personal preference and the dish you plan to prepare.

3. Filtered vs. Unfiltered

• Filtered olive oil is clear and has a longer shelf life. The filtering process removes small olive particles.
• Unfiltered olive oil is cloudy because it still contains minuscule particles from the olive. This can give the oil a more intense, fresher flavour. It is important to consume this oil a bit more quickly and to shake the bottle occasionally before use.

Extra Virgin Olive Oil Recommendations

Based on product specifications and their intended use, we have curated a selection of three different types of extra virgin olive oil.

Monini Il Poggiolo Extra Virgin Olive Oil - 500 ml

Why It Stands Out: This Italian olive oil from Monini is 100% unfiltered. According to the manufacturer, the oil goes straight from the press into the bottle, which ensures a distinct character. The natural cloudiness and possible olive sediment at the bottom are signs of this minimal processing.

Pros:

• Unfiltered: For a full, authentic olive flavour.
• Flavour Profile: The manufacturer describes an aroma of freshly cut grass and a fresh, slightly zesty taste.
• Origin: Produced by the Monini family in the Italian region of Umbria.

Who Is It For? For the enthusiast of a robust and intense olive oil flavour. Ideal for finishing dishes, such as drizzling over a bruschetta, a Caprese salad, or a piece of grilled fish.

G'woon Extra Vierge Olijfolie - 500 ml

Why It Stands Out: G'woon offers a no-nonsense extra virgin olive oil that focuses on functionality and an accessible price point. It is a blend of olive oils of Spanish origin, obtained from the first pressing.

Pros:

• Great Value: A solid choice for daily use without a significant impact on your budget.
• Origin: A blend of Spanish olive oils, which often results in a milder, fruity flavour.
• Quality: Meets the requirements for superior quality extra virgin olive oil.

Who Is It For? For the home cook looking for a reliable and affordable 500 ml olive oil for everyday dressings, marinades, and as a base for sauces.

Bertolli Extra Virgin Olive Oil - 500 ml

Why It Stands Out:Bertolli olive oil is a well-known name in many kitchens. The Originale variant is designed as an all-rounder with a balanced flavour that is not too overpowering. This makes it a highly versatile oil.

Pros:

• Balanced Flavour: Not too peppery or bitter, making it appealing to a broad audience.
• Versatile: Suitable as an olive oil for salad, in dressings, as a flavour enhancer, or for dipping bread.
• Reliable: A trusted brand that delivers consistent quality.

Who Is It For? For anyone seeking a dependable and versatile extra virgin olive oil. It's an excellent choice if you want one bottle in the cupboard that works for most cold preparations.

Looking for Something Else?

These three options provide a great starting point, but the world of olive oil is vast and diverse. Are you looking for a different origin, a specific flavour, or another size? There are many more possibilities to discover.

View our full range of Virgin Oil here

Frequently Asked Questions about Extra Virgin Olive Oil

What is the difference between regular olive oil and extra virgin?

The main difference lies in the production process and the acidity level. Extra virgin olive oil is cold-pressed and unrefined, with a low acidity level (<0.8%), resulting in more flavour and aroma. Regular olive oil (often labelled 'mild') is a blend of refined olive oil and a small amount of virgin olive oil. It is milder in flavour and more suitable for heating to higher temperatures.

Can you cook with extra virgin olive oil?

Yes, you can, but with a caveat. Extra virgin olive oil has a lower smoke point (around 180-200°C) than refined oils. It is perfectly suitable for light frying and sautéing at low to medium heat. For deep-frying or cooking at very high temperatures, it's better to use an oil with a higher smoke point. Furthermore, the delicate flavours of a good extra virgin olive oil are lost during intense heating.

What's the best way to store extra virgin olive oil?

Olive oil has three enemies: light, air, and heat. Therefore, store the bottle in a cool, dark place, such as a kitchen cupboard (not right next to the stove). Ensure the cap is tightly closed after each use to minimise oxidation. A good extra virgin olive oil, when stored correctly, can retain its quality long after opening.