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Navigating the supermarket aisle for olive oil can feel overwhelming. With terms like 'cold-pressed', 'single origin' and 'early harvest' on every bottle, how do you choose the right one for your kitchen? Whether you need a reliable staple for everyday cooking or a flavourful finishing oil to elevate a special dish, understanding a few key details can make all the difference.
As the Joybuy Product Recommendation Officer, my role is to help you find products that suit your needs. This guide will demystify the world of extra virgin olive oil (EVOO), offering practical advice and highlighting a few noteworthy options to consider for your pantry.
Before we look at specific products, let's cover some fundamentals. Keeping these points in mind will help you select a high-quality oil that matches your taste and intended use.
The term extra virgin olive oil is a legally defined quality standard in the UK and EU. It signifies that the oil is the highest grade, obtained directly from olives using only mechanical methods—a process often referred to as cold pressed olive oil. This ensures the oil is unrefined and retains its natural flavour, aroma and nutritional compounds. It must also have an acidity level of less than 0.8%. Any oil that doesn't meet these strict criteria cannot be labelled 'extra virgin'.
Where the olives are grown significantly impacts the oil's flavour profile. For example, Spanish olive oil is often known for its golden hue and fruity, nutty notes, while some Italian oils are celebrated for their grassy, peppery finish. Tunisian olive oil, another prominent type, can offer a milder, smoother taste.
A single origin olive oil comes from a specific geographical area or even a single farm, offering a distinct and consistent flavour profile. In contrast, blends combine oils from various regions. You may also see early harvest olive oil on labels. This oil is produced from olives picked before they are fully ripe, resulting in a more intense, peppery and often slightly bitter taste, which is highly prized by connoisseurs.
Not all EVOOs are used in the same way.
Based on their characteristics and intended uses, here are a few 500ml olive oil options that stand out.
Why It Stands Out: This oil offers exceptional traceability and a quality recognised at international competitions. As a single origin olive oil from Tunisia, it provides a consistent and distinctive flavour profile. The fact that it won a Gold Award at the London International Olive Oil Competition in 2025 speaks to its quality.
Pros:
Who is it for? This is an excellent choice for home cooks who value transparency and want a high-quality, versatile oil that performs well in a wide range of dishes, from sautéing vegetables to dressing a fresh salad.
Why It Stands Out: This oil is a dependable kitchen staple designed for everyday use. Produced in the Jaén province of Andalucia, a region renowned for its olive oil heritage, it offers a balanced and approachable flavour that makes it a reliable all-rounder.
Pros:
Who is it for? Ideal for the budget-conscious shopper or busy household looking for a reliable, no-fuss olive oil for cooking that can be used for almost any meal without overpowering other ingredients.
Why It Stands Out: This is an early harvest olive oil, made from olives picked in October. This process gives it a vivid green-gold colour and an intense, fresh flavour profile. It is unapologetically bitter and spicy—hallmarks of a high-quality, freshly pressed oil rich in polyphenols.
Pros:
Who is it for? This oil is for the food enthusiast who appreciates a bold, complex flavour. If you enjoy the spicy kick and pleasant bitterness of a premium Italian EVOO and want an oil to make your dishes stand out, this is a superb choice.
These three selections represent a range of profiles, from a versatile all-rounder to a bold finishing oil. If you're interested in exploring further, our full collection includes a wider variety of origins and flavour notes to suit any palate.
Discover more in our pure extra virgin olive oil category.
Extra virgin olive oil is the highest grade, made from pure, cold-pressed olives. Regular "olive oil" is typically a blend of refined olive oil and some virgin olive oil. The refining process alters the flavour and removes many of the natural compounds, resulting in a more neutral-tasting oil with a higher smoke point.
Yes, you can. This is a common misconception. While some very delicate, expensive EVOOs are best reserved for finishing, most quality extra virgin olive oils have a smoke point of around 190-207°C, which is well within the range for most home cooking methods like sautéing, roasting and light frying. A versatile, milder EVOO is often a great choice as an all-purpose best olive oil for cooking.
To preserve its flavour and quality, olive oil should be protected from its three main enemies: heat, light and air. Store your bottle in a cool, dark place like a cupboard, away from the stove. Ensure the cap is tightly sealed after each use to minimise exposure to oxygen.