Your questions on olive oil answered
What is the best olive oil?
The flavour nuances within olive oils are so varied, depending on the type of olive, where it’s grown, how it’s processed and kept, and how fresh it is when it arrives on your table. Overall, for me, Waitrose’s valli trapanesi extra virgin olive oil takes the top spot as the best olive oil, thanks to its verdant flavour profile and mid-range price.
If you’re prepared to spend a little more, there are certainly some EVOOs out there that are worth the higher price tag, such as Oliiv, Bona, Citizens of Soil and Honest Toil, all of which offer a really superior product. In the middle ground sits brands like Odysea, Oli Oli, Brindisa and Trulli Ulivi, as well as crowd-pleasers such as Glug and Icono.
I was pleased to have found several high-quality EVOOs that are more budget-friendly as well, including those from Asda and Waitrose. Meanwhile, I love Galantino and Foli as foodie gifts.
How I tested olive oils
I tested a wide variety of olive oils and extra virgin olive oils from supermarket own-brand versions to premium oils harvested from independent growers, across a range of prices. During testing, I considered the following:
- Taste: I smelled and tasted each one neat before dipping bread into them. I even tried some with a cube of dark chocolate to determine how the flavour profile changes.
- Versatility: Each oil was drizzled over salads, used in dressings and sauces, and cooked and baked with in a variety of dishes, including olive oil cake, to determine just how versatile each bottle is.
- Origins: I considered how and where each oil was produced, too.
- Packaging: I examined the design of the bottles and tins, as good olive oils should be packaged to prevent sunlight from damaging it.
What is the difference between olive oil and extra virgin olive oil?
The biggest difference between olive oil and EVOO is when the olives are harvested and how they are processed. EVOO is often cold-pressed and unrefined, which helps it retain maximum flavour and nutrients. It is also lower in acidity as a result. The pressing process has been done without using excessive heat (no higher than 27C), usually within 24-72 hours of the olives being harvested, and ensures as much of the olive’s nutrients and flavours are retained.
Meanwhile, olive oil is usually blended with other oils and much more refined, plus the extraction process can use heat above 27C. This gives it a more neutral flavour and higher smoke point, so is often better for cooking with.
Should I avoid cooking with extra virgin olive oil?
No, you can absolutely cook with EVOO and many producers and brands are trying to change consumer perception around this. A lot of people avoid cooking with EVOO because it tends to be more expensive and there is concern around the oil losing its nutritional benefits when heated, as well as the fact that it has a lower smoke point (190-210C). However, EVOO’s smoke point is still relatively high, making it perfectly suitable for sautéing, frying and roasting. Even baking with EVOO is safe and stable, and results in deliciously moist cakes.
Heating EVOO to high temperatures does indeed reduce the total amounts of antioxidants and polyphenols within the oil, but it does not kill them all. Regular olive oil has a slightly higher smoke point of 200-240C, so, it can be used for frying, though always check the label first, for suggestions.
Why you can trust IndyBest reviews
Kate Ng is a food writer who has previously tested kitchen accessories for IndyBest, including saucepans, Tom Kerridge’s cookware range and the best woks. She knows what to look for in a good kitchen essential, from value for money to how well it works with everyday dishes. IndyBest reviews are written based on real-world testing, and Kate has taste-tested every olive oil to bring you her honest verdict on each.
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