The 10 Best Olive Oil For Pasta of 2025

The best oil for pasta depends on how it’s being used—whether in the cooking water, in the sauce, or as a finishing touch. For most applications, extra virgin olive oil (EVOO) is considered ideal. Its bold flavor and high antioxidant content make it a favorite for drizzling over pasta just before serving. If you're sautéing ingredients like garlic or onions for a base sauce, EVOO still works well due to its relatively high smoke point compared to other unrefined oils. However, for high-heat applications like frying or browning, a light or pure olive oil with a more neutral flavor may be more suitable.

Which olive oil do Italians use?

Italians typically prefer locally produced extra virgin olive oils, many of which are region-specific and protected by DOP (Denominazione di Origine Protetta) certification. Regions like Tuscany, Liguria, and Puglia are known for producing high-quality oils with distinctive flavor profiles. For example, Tuscan EVOO tends to be grassy and peppery, making it ideal for drizzling over pasta or bruschetta. Rather than choosing based on brand, Italians often select oils based on origin, harvest freshness, and the type of olives used.

What is the highest quality olive oil?

The highest quality olive oil is certified extra virgin olive oil. To earn this designation, the oil must meet strict chemical and sensory standards. It must be made from the first cold pressing of fresh olives without the use of heat or solvents, and it must contain less than 0.8% free acidity. Additionally, it should have no sensory defects—meaning it should taste fresh, fruity, and balanced. Look for labels with certifications such as DOP, COOC (California Olive Oil Council), or EU Organic, which help verify authenticity and production standards.

Which oil to use for making pasta?

When making pasta, olive oil can serve multiple roles depending on the recipe. Some cooks add a splash of oil to the boiling water to prevent sticking, though this is often debated and not strictly necessary. More commonly, oil is used when tossing pasta with sauce or sautéed ingredients. Extra virgin olive oil is preferred for this step due to its rich flavor and health benefits. For creamy sauces or baked pasta dishes, a more neutral olive oil—or even a blend—can help create a balanced texture without overpowering the dish.