10 Best Grocery Store Olive Oil, Top Choices

Our pick: Premium Selection Extra Virgin Olive Oil

After testing the Colavita Premium Selection Extra Virgin Olive Oil (68 oz) in a variety of home cooking scenarios—from sautéing vegetables to finishing pasta dishes—this oil delivers on its promise of authentic Mediterranean flavor. Its bold, peppery finish stands out particularly in raw applications like salad dressings and dips. The quality is evident in both aroma and taste, and the cold-pressed, additive-free formulation supports its reputation as a premium Italian import. The large size and practical design make it a cost-effective staple for regular home cooks and professionals alike.

Pros

• Authentic, full-bodied flavor

• Cold-pressed and additive-free

• Large volume with easy-pour jug

• Versatile for various cooking methods

Cons

• Plastic bottle may not appeal to premium buyers

Colavita’s 100% Italian Extra Virgin Olive Oil is a standout for its balance of quality, practicality, and authentic taste. While the plastic container may not satisfy those looking for more upscale packaging, the value and performance make this a highly reliable choice for everyday and gourmet use.

Also great: BERTOLLI RICH EXTRA VIRGIN OLIVE OIL 101 OZ

The Bertolli Rich Extra Virgin Olive Oil (101 oz) delivers the dependable flavor and performance expected from a household name with over a century of olive oil expertise. Its cold-pressed blend offers a pleasantly rich, fruity profile that works well in both raw and cooked dishes. During testing, it held up well when used in salad dressings, marinades, and light sautéing. The dark plastic bottle preserves freshness, and the large size makes it a practical refill option for frequent users or large households.

Pros

• Rich, balanced flavor profile

• High smoke point for versatile use

• Protective dark bottle design

• Generous 101 oz value size

Cons

• Blended oil lacks single-origin purity

Bertolli’s Rich Extra Virgin Olive Oil is a solid choice for those seeking quality and quantity in one package. While it may not match the depth of small-batch, single-origin oils, it excels in convenience, reliability, and taste—making it a smart, everyday option for home cooks and culinary professionals alike.

Also great: DESERT MIRACLE Cold Pressed Polyphenol Rich Moroccan Olive Oil

Desert Miracle Cold Pressed Moroccan Extra Virgin Olive Oil (17 oz) lives up to its ultra-premium branding with a bold, rich profile and unmistakable freshness. Upon testing, it stood out with its intense, slightly peppery finish—a clear indicator of its high polyphenol content. This oil is best enjoyed raw: drizzled over salads, warm vegetables, or artisan bread. The bottle design is elegant, matching its gourmet reputation, and the limited volume suggests it's intended for finishing dishes rather than high-volume cooking. This is a refined oil made for those who appreciate both flavor complexity and nutritional value.

Pros

• Exceptionally high in polyphenols

• Distinct, peppery flavor for raw use

• Certified organic and cold pressed

• Trusted by Michelin-star chefs

Cons

• Premium price for small quantity

Desert Miracle is a top-tier extra virgin olive oil crafted for culinary precision and health-conscious consumers. Its small batch quality and antioxidant richness make it ideal for gourmet finishing, not everyday frying. For those seeking depth, character, and a connection to traditional Moroccan farming, this EVOO is a standout investment in flavor and well-being.

Source: Amazon

Once opened, olive oil should be stored properly to maintain its quality and extend its shelf life. The key factors to avoid are light, heat, and air, which can all cause the oil to go rancid faster.

To store it correctly:

• Keep it in a cool, dark place like a pantry or cupboard away from the stove or direct sunlight.

• Use a dark glass bottle or stainless steel container to protect it from light exposure. Clear bottles should be avoided unless stored in the dark.

• Seal it tightly after each use to limit air exposure.

• Never refrigerate extra virgin olive oil unless absolutely necessary, as it can cause condensation and affect the flavor, although it will return to its original state once back at room temperature.

Used correctly, a bottle of olive oil can maintain good flavor and nutritional quality for up to 6 to 18 months after opening, depending on its freshness at the time of purchase.

Which olive gives the most oil?

Not all olives are created equal when it comes to oil yield. The Picual olive, primarily grown in Spain, is widely known for producing the highest oil yield — often up to 27% of its weight. That means nearly one-third of the fruit can be turned into oil.

Other high-yielding varieties include:

• Koroneiki (from Greece) – known for quality as well as good oil content.

• Arbequina (from Spain) – offers a moderate yield with a smooth, buttery flavor.

• Frantoio (from Italy) – often used in blends, known for rich, fruity oils.

The oil yield depends not just on the variety, but also on harvest time, climate, and extraction method. Olives picked too early may have more antioxidants but lower oil content, while fully ripe olives yield more oil but may have a milder flavor.

Why is olive oil so expensive?

Several reasons contribute to the higher price tag of olive oil, especially extra virgin varieties:

1. Labor-intensive production: High-quality olive oil requires hand or careful mechanical harvesting, which is time-consuming and costly.

2. Low yield: Compared to seeds like sunflower or canola, olives produce less oil per weight.

3. Strict quality control: Extra virgin olive oil must meet rigorous standards, including cold-pressing without chemicals or excessive heat, and low acidity levels.

4. Climate challenges: Olive trees are susceptible to drought, frost, and pests. Bad weather seasons can reduce supply and push prices higher.

5. Short shelf life: Unlike many oils, olive oil degrades relatively quickly, so it must be produced, stored, and shipped under specific conditions.

6. Import and packaging: Many of the world’s best oils are imported from Mediterranean countries. Shipping costs and specialized packaging (like dark glass bottles) add to the price.

Simply put, you’re paying for quality, freshness, and authenticity.

How do you know if olive oil is good or not?

A good olive oil — especially extra virgin — can be judged by several sensory and labeling cues:

1. Smell and taste: Fresh olive oil should have a clean, grassy, or fruity aroma. On the tongue, it should feel smooth with a balance of bitterness and a peppery kick (which indicates the presence of healthy antioxidants called polyphenols).

2. Color isn’t everything: While many assume green oil is better, color is not a reliable quality marker. Some producers even use tinted bottles to prevent customers from being misled.

3. Check the harvest date: Quality brands list the harvest date. Fresher is better — ideally used within 12 to 18 months of harvest.

4. Look for certification: Labels like PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), or seals from the California Olive Oil Council (COOC) indicate quality.

5. Avoid vague labeling: If the bottle simply says “pure,” “light,” or has no country of origin, it may be a blend of refined oils lacking the benefits of true extra virgin olive oil.

6. Storage test: If the oil smells stale, greasy, or like crayons, it’s likely rancid and should be discarded.

In summary, trust your senses, read the label, and store it well — that’s the recipe for enjoying truly good olive oil.

Finding the best olive oil at your local grocery store doesn’t have to be overwhelming. Whether you prefer a robust, peppery extra virgin for finishing dishes or a milder blend for everyday cooking, there’s a quality option out there to match your taste and budget. The key is to look for freshness, trusted sourcing, and packaging that protects the oil from light and heat. With a little attention to labels and flavor profiles, you can bring home an olive oil that elevates everything from salad dressings to sautés. Happy cooking!