The Best Olive Brands, Test & Review

To determine if olive oil is 100% pure, look for these key indicators on the label and packaging:

• Clear labeling: It should say “extra virgin olive oil” or “100% extra virgin.” Avoid vague terms like “pure olive oil,” which usually refer to refined oil blended with a small amount of virgin oil.

• Certifications: Look for third-party seals like:

  • COOC (California Olive Oil Council)

  • EU PDO/PGI (Protected Designation of Origin / Geographical Indication)

  • USDA Organic

  • IOC (International Olive Council)

• Harvest or bottling date: A reputable brand will list the harvest date. Fresher oil is better—ideally used within 18 months of harvest.

• Packaging: High-quality, pure olive oil comes in dark glass bottles or metal tins, not plastic. This protects the oil from light and oxidation.

• Taste and smell: 100% pure olive oil should smell fresh and grassy or fruity. It should taste smooth, slightly bitter, and peppery—never greasy, flat, or rancid.

If the oil lacks origin information or comes in clear plastic with no harvest date, it's likely not truly pure.

Which olive oil has the highest grade?

The highest grade of olive oil is extra virgin olive oil (EVOO). It is considered the top tier because it meets the most rigorous quality standards:

• Extracted mechanically (cold-pressed), without chemicals or heat

• Free acidity level below 0.8%

• No sensory defects (must taste fresh and fruity)

• Retains the most antioxidants and polyphenols

Below EVOO are lower grades such as:

• Virgin olive oil: Acceptable but may have minor defects

• Refined olive oil: Treated to remove imperfections; lacks flavor and nutrients

• Olive pomace oil: Lowest grade, made from leftover olive residue

How to find high quality olive oil?

To identify high quality olive oil, follow these steps:

1. Check the label for:

   • “Extra virgin”

   • “Cold-pressed” or “First cold extraction”

   • Origin and harvest date

2. Look for certifications from reputable organizations like COOC, DOP/PDO, or USDA Organic.

3. Buy from trusted sources: Specialty food stores, reputable supermarkets, or direct from producers.

4. Choose proper packaging: Dark glass bottles or metal cans protect the oil from light and oxidation.

5. Evaluate taste and aroma: Good olive oil should smell fresh and herbal, and taste fruity, peppery, and slightly bitter. Avoid oils with a flat, musty, or greasy taste.

6. Know the shelf life: Use within 18–24 months of harvest, and store in a cool, dark place.

Avoid oils with unclear labeling, no origin, or those stored in clear plastic containers.

Which is better, extra virgin olive oil or 100% pure olive oil?

Extra virgin olive oil (EVOO) is better than “100% pure olive oil”—despite what the wording may suggest.

• EVOO: The highest grade, cold-pressed, unrefined, and packed with flavor, antioxidants, and health benefits.

• “100% pure olive oil” (also labeled as “pure” or “light” olive oil): A misleading marketing term. It’s usually refined oil blended with a small amount of virgin olive oil, lacking in flavor and nutritional value.

If you're looking for the healthiest and most flavorful option, extra virgin olive oil is the clear winner. Use it for dressing, finishing, roasting, and light sautéing. Reserve lower-grade oils only for high-heat cooking when flavor is less important.