10 Best Olive Oil Brand For Cooking, best designs

When selecting olive oil for cooking, consider these key factors.

First, match the oil to your cooking method. Use refined or light olive oil for high-heat techniques like frying or roasting. Choose extra virgin olive oil (EVOO) for sautéing, dressings, or low to medium-heat cooking.

Second, check the freshness. Look for a harvest date on the label, not just a best-before date. Fresher oil delivers better flavor and more nutrients.

Third, pay attention to packaging. Choose olive oil in dark glass bottles or tins to protect it from light, which can cause degradation.

Fourth, look for origin and certification. Single-origin oils are more traceable and often higher quality. Certifications such as COOC, NAOOA, or European PDO/PGI help verify authenticity.

Finally, consider flavor profile. For neutral taste, choose light olive oil. For flavor-rich dishes, use a mild or medium EVOO with fruity or buttery notes.

Is Bertolli a good brand of olive oil?

Bertolli is one of the most recognizable olive oil brands globally and offers a wide range of products at affordable prices. Some of its recent EVOO offerings have passed purity tests and follow improved labeling practices.

However, the brand has faced criticism in the past for mislabeling and inconsistent quality. Lawsuits and independent testing raised concerns, especially regarding the authenticity of its extra virgin products imported into the U.S.

If choosing Bertolli, opt for bottles that list the harvest date and country of origin. Their certified EVOO lines are more reliable, but for top-tier quality, smaller estate-produced oils are generally more consistent.

Which olive oil is considered the highest quality?

The highest quality olive oil is extra virgin olive oil (EVOO). It is made from the first cold pressing of fresh olives and must meet strict international standards. These include an acidity level below 0.8%, no defects in flavor or aroma, and no chemical refining.

Top-quality EVOOs are often produced in small batches by dedicated growers and frequently win awards in global competitions. Examples include Rincón de la Subbética from Spain, Frantoi Cutrera from Italy, and Olio Quattrociocchi, also from Italy.

Look for certified designations, harvest dates, and tasting notes that indicate freshness and complexity.

How can you tell if olive oil is high quality?

Several signs help identify high-quality olive oil. Start with the label—look for terms like extra virgin, cold-pressed, and first press. A listed harvest date is a good indicator of freshness. Packaging also matters; dark glass or metal containers are preferable because they protect the oil from light and oxidation.

Next, pay attention to taste and aroma. High-quality EVOO should have a clean, fruity scent, and a slightly bitter or peppery finish. These characteristics indicate the presence of polyphenols, the beneficial compounds in olive oil.

Finally, trust recognized certification seals. Labels from COOC, NAOOA, or PDO/PGI provide reassurance that the oil meets rigorous production and purity standards. Price can also be a clue—while not always decisive, very cheap “extra virgin” oils often compromise on quality.