10 Best Type Of Olive Oil Reviewed

The best type of olive oil is extra virgin olive oil (EVOO). It is made from the first cold pressing of fresh olives, without the use of heat or chemicals. EVOO retains the full flavor, aroma, and nutritional value of the olives, making it the highest quality and most flavorful option. It's rich in antioxidants and healthy monounsaturated fats, which contribute to its anti-inflammatory and heart-protective properties.

EVOO is ideal for both raw uses—like dressings, dips, and drizzling—and moderate-heat cooking, as long as it's not overheated.

Which form of olive oil is best for cooking?

For everyday cooking, the best form of olive oil depends on the cooking method:

• Extra virgin olive oil: Best for sautéing, roasting, and finishing dishes. It has a moderate smoke point (about 375–410°F) and brings rich flavor and nutrients.

• Pure or light olive oil: Better for high-heat methods like frying or baking. These oils are more refined, with a higher smoke point (around 465°F), but have a milder flavor and fewer antioxidants.

In most home kitchens, EVOO is versatile enough for most tasks, provided you avoid extreme heat.

Is Greek or Italian olive oil better?

Both Greek and Italian olive oils are high-quality, but each offers unique characteristics based on regional olive varieties, climate, and production methods:

• Greek olive oil (especially from Crete and Kalamata) tends to have a smooth, mild, buttery flavor with a slightly fruity finish. Greece also produces a high percentage of its oil as extra virgin.

• Italian olive oil is often bolder and more peppery, especially oils from Tuscany and Umbria. Italian brands are more widely exported and often come with PDO or PGI certifications.

In terms of quality, neither is inherently better. It comes down to personal preference, freshness, and specific producer standards. Choosing a certified, single-origin oil from either country ensures better traceability and quality.

What is the highest grade of olive oil?

The highest grade of olive oil is extra virgin olive oil (EVOO). To qualify, the oil must:

• Be extracted mechanically (cold-pressed) without solvents

• Contain no defects in flavor or aroma

• Have a free acidity level below 0.8%

• Retain its natural antioxidants and polyphenols

Grades below EVOO include:

• Virgin olive oil: Slightly higher acidity and minor flavor defects

• Refined olive oil: Chemically treated to neutralize defects, but lower in nutrients

• Pomace oil: Made from leftover olive pulp; heavily refined and lowest in quality

For nutritional value and taste, EVOO is the clear top tier.