10 Best Quality Olive Oil of 2025 to Get You Through the Day

Our pick: Bragg Organic Extra Virgin Olive Oil

After testing the Bragg Organic Extra Virgin Olive Oil, I found it to be a high-quality, versatile product suitable for both cooking and finishing dishes. Made from Greek Koroneiki olives, this oil delivers a fresh, fruity flavor with a hint of pepperiness—an indicator of genuine cold-pressed EVOO. The unfiltered and unrefined nature of the oil gives it a slightly cloudy appearance, which is typical for oils that retain more natural antioxidants. It performed exceptionally well in salad dressings, marinades, and light sautés. However, its large 128-ounce container may not be ideal for those with limited storage or infrequent usage.

Pros

• Authentic Koroneiki olive flavor

• USDA Organic and Non-GMO certified

• Cold-pressed and unrefined for maximum nutrients

• Versatile for cooking and finishing dishes

Cons

• Bulky packaging may be inconvenient for small kitchens

Bragg Organic Extra Virgin Olive Oil is an excellent choice for anyone seeking a flavorful, nutrient-rich EVOO made with care. While its gallon-size packaging may not suit everyone, the oil itself meets high standards for quality, taste, and purity. Ideal for frequent home cooks who value authentic Mediterranean ingredients.

Also great: N°1 Drinking Extra Virgin Olive Oil

After personally trying Virgeen N°1 Drinking Extra Virgin Olive Oil, I was impressed by its freshness, complexity, and smooth finish. This is not a typical cooking oil—it’s designed for drinking and finishing dishes, with an exceptionally high polyphenol content (514 mg/kg) that provides both taste and potential health benefits. The peppery kick when consumed raw signals the presence of oleocanthal, a compound known for its anti-inflammatory properties. Packaged with care and backed by international awards, this oil feels more like a nutritional supplement than just a kitchen staple. However, its premium price and small batch availability may not be suitable for everyday cooking needs.

Pros

• Exceptionally high polyphenol content

• Award-winning taste and aroma

• Cold-pressed within 4 hours for maximum freshness

• Ideal for drinking and gourmet finishing use

Cons

• Expensive and limited production

Virgeen N°1 Drinking Extra Virgin Olive Oil stands out as a luxury health product rather than a basic pantry item. Perfect for those who prioritize quality and antioxidant intake, this Italian EVOO offers a rich Mediterranean flavor with proven purity. Best suited for daily spoonful consumption or elegant finishing touches, but not for high-heat cooking or budget-friendly use.

Also great: Mina Olive Oil Extra Virgin 68 Fl Oz

After testing Mina Extra Virgin Olive Oil, I found it to be a well-balanced and versatile oil suitable for both cooking and finishing. Its light, smooth flavor makes it ideal for salads, dips, and even sautéing without overpowering other ingredients. The oil’s low acidity (less than 0.2%) and high polyphenol content reflect its excellent quality, offering both nutritional benefits and fresh taste. Cold-extracted from a single-origin Moroccan estate, Mina’s purity and traceability stand out. However, the large 68-ounce bottle may be excessive for occasional users or small households.

Pros

• Light, smooth, and fresh flavor

• High polyphenol content and low acidity

• Single-origin, fully traceable production

• Cold-extracted for maximum quality

Cons

• Large bottle size may not suit infrequent users

Mina Extra Virgin Olive Oil delivers exceptional freshness, health benefits, and flavor in a large, value-oriented package. It’s perfect for home cooks who frequently use olive oil for a range of culinary applications but may be too much for casual or occasional users. An excellent choice for those who appreciate single-origin, high-quality Moroccan EVOO.

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A good quality olive oil stands out by its aroma, flavor, and freshness. First, check the label for terms like "extra virgin," which indicates the highest grade with low acidity (below 0.8%). The origin matters too—single-origin oils from trusted regions like Italy, Greece, or Spain often offer better quality control.

Next, give it a smell and taste. Fresh olive oil should smell grassy, fruity, or peppery—not musty or rancid. On the palate, it may taste slightly bitter or pungent, which is a sign of healthy antioxidants like polyphenols. Also, always check the harvest date to ensure freshness—olive oil is best within 18 to 24 months of pressing.

Is Olive Oil Necessary for Salad?

While olive oil isn't strictly "necessary" for a salad, it greatly enhances flavor and nutritional value. A drizzle of high-quality extra virgin olive oil not only coats greens beautifully but also helps the body absorb fat-soluble vitamins like A, D, E, and K.

Without olive oil, salads may taste dry or bland, missing that luxurious mouthfeel and depth of flavor. For Mediterranean-style salads, olive oil is practically essential, tying together vegetables, cheese, and herbs into a harmonious dish.

How Should Olive Oil Be Stored?

Proper storage is key to maintaining olive oil's freshness and health benefits. Always keep it in a cool, dark place, like a pantry or cupboard—never on a sunny kitchen counter. Exposure to light, heat, and air accelerates oxidation, causing the oil to go rancid.

Glass bottles (especially dark-colored ones) or stainless steel containers are ideal for blocking light. Once opened, aim to use the bottle within 6 months to enjoy its peak flavor and nutritional value. Always close the cap tightly after each use to limit oxygen exposure.

What Makes Olive Oil Better?

Several factors make one olive oil superior to another. The most important is how the olives are harvested and processed. "Cold-pressed" oils retain more nutrients because they're extracted without heat. Oils made from early-harvest olives tend to have higher polyphenol content, providing better flavor and more antioxidants.

The variety of olive used, soil quality, and growing region also affect taste and quality. Lastly, transparency from the brand—such as showing harvest dates, certifications (like PDO or PGI), and single-origin sourcing—often indicates a more trustworthy, high-grade product.

In conclusion, choosing the best quality olive oil comes down to understanding its origin, processing methods, and flavor profile. A truly exceptional olive oil should offer a fresh, slightly peppery taste with low acidity and rich polyphenols, indicating both health benefits and purity. Whether you’re drizzling it over salads, cooking, or simply dipping bread, investing in high-quality olive oil can elevate any dish. Take the time to read labels carefully and prioritize oils labeled “extra virgin” and “cold-pressed” from reputable sources. The difference in taste and nutritional value is well worth it.