14 Best Extra Virgin Olive Oil [Tested and Reviewed]

Brightland's Alive is a product packaged in UV-coated recyclable bottles. It boasts the use of early-harvest olives cultivated at a small family farm located in the Central Valley of California.

The container is a dark jar, giving the impression that it can prevent degradation caused by light. Upon test by sommeliers, no oxidation was observed, and it was appreciated as an oil that "has a high freshness, allows you to feel the bitterness and spiciness firmly, and lets you imagine the rich earth." It carries a flavor that has a nuttiness reminiscent of walnuts while also possessing a refreshment similar to green apples.

Its compatibility with bread received high praise from reviewers, with comments like "it has a butter-like aroma, and it was really delicious when paired with bread" and "it didn't lose to the taste of the bread with its moderate bitterness and spiciness." Its match with raw vegetables was also relatively good, with remarks like "there's a complex flavor within the bitterness" and "it doesn't diminish the flavor of the vegetables."

This product allows you to enjoy the flavor of extra virgin olive oil even when paired with ingredients. It makes for a gift that will please the recipient as the best-buy extra virgin olive oil.

DESERT MIRACLE's Cold Pressed Polyphenol Rich Moroccan Olive Oil hails all the way from Morocco, offering an organic, extra virgin olive oil experience. Notably, it's even trusted in Michelin-starred restaurants.

The bottle is designed to shield light, preserving the oil's quality. According to a sommelier's assessment, it maintains its freshness without any hint of oxidation. They described it as having a “fruity taste yet having a well-balanced bitterness and spiciness.” It also offers refreshing notes reminiscent of green bananas and a richness akin to artichokes, allowing you to experience the true flavor of olive oil.

Testers found that the oil paired well with bread, describing it as "fruity and easy to eat" and noting that it "provides a good richness to the bread." When paired with raw vegetables, it was deemed to "match well with the flavor of the raw vegetables without overpowering them." However, some testers felt the flavor was mild, suggesting that some people might prefer a stronger taste.

Yet, this bottle doesn't overshadow the ingredients it accompanies. It's an ideal choice for those seeking to savor the true essence of extra virgin olive oil in various culinary adventures.

Olio Santo's California Extra Virgin Olive Oil is crafted using the cold-press method and is proudly advertised as cultivated without the use of weed killers or pesticides.

Packaged in a dark jar, it suggests protection against light-induced deterioration. Tested by sommeliers, no oxidation was detected. Despite its strong bitterness and spiciness, reviewers noted a subtle sense of fruitiness and sweetness in its flavor profile.

It was noted to pair fairly well with bread and raw vegetables, with testers commenting, "the spiciness and acidity are just right and blend well with bread," and "the bitterness adds complexity to the dish, and the spiciness provides a good final touch." However, some testers also remarked that "the spiciness irritates the back of the throat," making it difficult to eat. It may not be suitable for those who dislike spiciness.

The striking white bottle immediately draws your attention - it's Kosterina's Original Extra Virgin Olive Oil. Proudly crafted from early-harvest olives gathered in southern Greece, it undergoes small-batch processing through cold-press methods.

Packaged in a dark jar, it's designed to prevent deterioration from light. However, it garnered some criticism from sommeliers, who noted a resemblance to the taste of avocado oil and a lingering residue on the tongue. While the overall review slightly dipped due to a lack of the typical greenish vibrancy associated with olives, the oil undeniably possesses bitterness, a hint of spiciness, along with a hay-like aroma and ripe, fruity characteristics.

Its compatibility with bread and raw vegetables was relatively well-received, with participants praising its "unobtrusive bitterness" and "exquisite piquancy"; they particularly enjoyed the sensation of greenness and fruitiness when paired with vegetables. However, some participants described it as "safe, but overall tasted light," or remarked that "while it smells good, it doesn’t stand out with a robust flavor." Consequently, it wasn't deemed the best option for fully appreciating the original taste of the olives.

Bono USA's Organic Scilia Extra Virgin Olive Oil comes straight from Sicily and holds a certification from IRVO (Istituto Regionale del Vino e dell'Olio), an authority recognized by the Italian government.

Packaged in a dark bottle to shield it from light, it undergoes testing by a sommelier with no indication of oxidation detected. It boasts a robust profile with notes of bitterness and spiciness alongside flavors evocative of fresh grass and a fruity hint reminiscent of cherries.

Regarding its compatibility with raw vegetables, testers commented, "The freshness and nutty aroma matched well with leafy vegetables" and "The bitterness wasn't too strong, and the spiciness didn't spoil the taste of the vegetables; it was at a good level." However, some testers found "the spiciness troubling and made it hard to eat." Meanwhile, its compatibility with bread was also assessed, with remarks like "It's fresh, but the flavor is light; I was looking for a richer taste," indicating a struggle to impress.

Bertolli's Extra Virgin Olive Oil boasts over 150 years of olive oil production expertise and is crafted using the cold-pressing method.

A sommelier's test detected no oxidation, as its dark bottle ensures protection from light-induced degradation. The flavor profile features a pronounced bitterness reminiscent of basil and herbs, complemented by a subtle and gentle spiciness.

It pairs relatively well with bread, as testers noted, "The fresh fragrance and bitterness tighten the overall flavor" and "The rich and deep flavor has made the bread tastier." However, some testers said, "The bitterness was too intense." Its compatibility with raw vegetables was also controversial, with some saying, "It's too bitter and hard to eat," leading to a divide in favorability due to its strong bitterness.

Cobram Estate's 100% California Select Extra Virgin Olive Oil is crafted from California olives. Featuring a pop-up spout design, it extends when the lid is opened for easy pouring.

Packaged in a dark jar, it ensures protection from light-induced degradation. Even under scrutiny by sommeliers, no oxidation was detected, revealing a well-balanced profile of bitterness, spiciness, and sweetness. The sweetness evokes the delicate flavor of sweet almonds.

Its compatibility with bread and raw vegetables yielded mixed feedback. Some testers commented, "It has a pleasant taste, harmonizing with the taste and aroma of the bread," while others expressed, "It has a light taste, I wish it had more punch," and "The taste is basic, it's not bad, but it does not stand out."

 
On the positive side, it doesn't overshadow the taste of the food. However, if you're seeking to savor the distinct flavor of olive oil, this may leave you somewhat unsatisfied.

Graza's "Drizzle" Extra Virgin Olive Oil is sourced from olives harvested in the Jaen region of Spain, renowned for its early harvest finishing oil. It prides itself on using young, freshly picked olives.

Sommelier testing attests to its remarkable freshness, with no signs of oxidation detected. Packaged in a dark bottle, it shields against light exposure to maintain its quality. Its flavors evoke the refreshing essence of hay, complemented by a fruity sweetness reminiscent of a ripe apple. Both its bitterness and spiciness leave a pronounced impression.

However, when paired with bread or raw vegetables, some testers found the potent bitterness overwhelming, leaving a lingering aftertaste that made it challenging to enjoy. On the other hand, others noted that the oil's robust spiciness added depth and complemented salads well, suggesting it may appeal to those seeking a spicier option.

Kirkland Signature's Organic Extra Virgin Olive Oil is certified organic by the U.S. Department of Agriculture.

While it comes in a dark bottle, it may not be as effective as glass in preventing degradation from air exposure. Upon examination by a sommelier, it was noted to have a slight acidity and a lingering stickiness in the mouth, potentially deteriorating during transportation or storage.

Feedback from testers regarding its compatibility with bread and raw vegetables varied. Some remarked, "The bitterness is strong, and it smells like oxidized oil, spoiling the taste of the bread," while others stated, "The medicinal taste didn't whet my appetite." Predicting the familiar taste of extra virgin olive oil from this product is challenging.