The Best Italian Olive Oil, Test & Review

Our pick: Partanna Organic Unfiltered Extra Virgin Olive Oil

After testing the Partanna Organic Unfiltered Extra Virgin Olive Oil, I can confidently say this is a high-quality product that lives up to its premium positioning. Sourced from 100% Castelvetrano olives and harvested in Sicily, this oil delivers an uncommonly rich and buttery flavor profile. Its unfiltered nature retains beneficial nutrients and antioxidants, making it not only a flavorful addition to dishes but also a health-conscious choice. The 3-liter tin is practical for frequent use and ideal for home cooks who value authenticity and tradition in their ingredients.

Pros:

• Rich, buttery flavor from Castelvetrano olives

• High in antioxidants and polyphenols

• Organic, unfiltered, and nutrient-dense

• Traditional Sicilian craftsmanship

Cons:

• Slight sediment may not appeal to all users

Partanna Organic Unfiltered Extra Virgin Olive Oil is a standout product for those who appreciate genuine Italian olive oil. Its rich flavor and high nutritional value make it a top choice for everyday cooking and finishing dishes. For health-conscious consumers seeking purity and tradition, this EVOO is worth the investment.

Also great: Partanna Robust Extra Virgin Olive Oil

The Partanna Robust Extra Virgin Olive Oil is a well-crafted, versatile product that earns its place in any serious cook's kitchen. Sourced from 100% Castelvetrano olives and cold-pressed within hours of harvest, this oil brings together freshness, depth of flavor, and a dedication to traditional Sicilian craftsmanship. Compared to many generic olive oils on the market, this one stands out with its rich, buttery base and a subtle peppery finish, making it ideal for both cooking and finishing dishes. The 3-liter tin is both practical and well-designed to preserve freshness.

Pros:

• Cold-pressed within 4 hours of harvest

• Distinctive flavor with buttery and peppery notes

• Filtered for cleaner texture and longer shelf life

• Packaged in light-protective tins for optimal freshness

Cons:

• Not unfiltered, so may lack the extra nutrients found in unfiltered oils

Partanna Robust EVOO delivers on its promise of rich flavor and premium quality. It's an excellent choice for home chefs who appreciate authenticity and need a reliable olive oil for daily use. While filtered, it retains a high standard of freshness and flavor that reflects its Sicilian roots. A dependable, flavorful staple that easily earns repeat purchases.

Also great: N°1 Drinking Extra Virgin Olive Oil

Virgeen N°1 Drinking Extra Virgin Olive Oil is a standout in the high-polyphenol category, designed specifically for health-conscious consumers and gourmet enthusiasts. Cold-pressed within hours and produced on a small, family-run Italian estate, this oil isn’t meant for cooking—it’s meant for savoring. With over 514 mg/kg of polyphenols, a vibrant peppery bite, and raw purity, it’s ideal for daily wellness shots or elevating fresh dishes. The attention to detail, from harvest to packaging, reflects its premium positioning and justifies its limited production and price point.

Pros:

• Exceptionally high in polyphenols (514+ mg/kg)

• Ideal for drinking and finishing use

• Cold-pressed from a single estate in Tuscany

• Elegant, gift-worthy packaging with usage guide

Cons:

• Not suited for high-heat cooking

Virgeen N°1 EVOO is a high-integrity, nutrient-rich olive oil for those who seek more than just flavor—it’s a wellness ritual and a gourmet upgrade. Whether taken as a daily tablespoon or drizzled over raw dishes, it delivers freshness, complexity, and verified health benefits in every drop. A limited-edition gem that lives up to the gold award it proudly boasts.

Source: Amazon

Italy produces a wide range of high-quality olive oils, making it difficult to crown a single "best" olive oil. However, some of the most renowned Italian olive oils come from regions like Tuscany, Puglia, and Umbria. These oils are often extra virgin, cold-pressed, and made from carefully selected olives. Brands such as Frantoio Franci, Colavita, and Laudemio are frequently praised for their rich flavor profiles, balance, and freshness. The best olive oil depends on your taste preferences—whether you prefer a robust, peppery oil or a milder, fruity one. Always look for "extra virgin" on the label, along with certifications like DOP (Denominazione di Origine Protetta), which guarantees the oil's quality and origin.

Why is Italy known for olive oil?

Italy is known for olive oil because it has a long and rich history of olive cultivation dating back thousands of years. The country's Mediterranean climate—with its hot, dry summers and mild winters—is ideal for growing olive trees. Italian olive oil is celebrated worldwide for its variety of flavors, thanks to the diverse regions and olive cultivars across the country. Each area has developed unique harvesting and pressing techniques, which contribute to the complexity and quality of the oils produced. Additionally, Italy’s commitment to traditional methods combined with modern quality controls has cemented its reputation as one of the world’s top olive oil producers.

What’s the difference between olive oil and Italian olive oil?

The term "olive oil" refers broadly to any oil extracted from olives, regardless of where it is produced. Italian olive oil, however, specifically denotes olive oil made in Italy, often under strict regulations that preserve quality and authenticity. Italian olive oils are known for their distinctive taste, which varies depending on the region’s climate, soil, and olive varieties. They are typically extra virgin, meaning they are made from the first pressing of olives without chemical treatment or excessive heat, resulting in superior flavor and nutritional benefits. In contrast, olive oil from other countries might not always meet these rigorous standards or may differ significantly in taste and aroma.

Where is olive oil made in Italy?

Olive oil production in Italy is widespread but particularly concentrated in several key regions. The most famous include:

• Tuscany: Known for its robust and peppery oils, often with grassy and fruity notes.

• Puglia: Italy’s largest olive oil-producing region, producing rich and full-bodied oils.

• Umbria: Produces oils with a delicate, balanced flavor and sometimes a slight bitterness.

• Liguria: Known for lighter, more floral oils often made from the Taggiasca olive.

• Sicily: Offers a variety of oils with unique flavors influenced by volcanic soil.

These regions benefit from ideal growing conditions and centuries of olive farming tradition, contributing to Italy’s status as a world leader in premium olive oil production.

In summary, choosing the best Italian olive oil comes down to your taste preferences and intended use, but quality and authenticity are key. Whether you’re drizzling it over a fresh salad, finishing a pasta dish, or simply enjoying it with crusty bread, the right Italian olive oil can elevate your cooking to a whole new level. Investing in a premium bottle not only brings rich flavors and health benefits but also connects you to Italy’s long-standing tradition of craftsmanship. So take your time, explore different options, and savor the true essence of Italian olive oil in your kitchen.