The Best Italian Olive Oil Brands to Buy in 2024

Italian olive oil stands out for its bold, diverse flavors. It’s perfect for all kinds of cooking. This guide breaks down the top brands, explaining their key traits and best uses for cooking, dipping, baking, and finishing.

This article contains affiliate links which supports us at no extra cost to you.

Is Italian Olive Oil the Best?

Italian olive oil gets a lot of love, but calling it “the best” isn’t so clear-cut. Italy makes great extra virgin olive oil (EVOO), known for its rich and complex flavors. The climate and traditional growing methods contribute to those classic, almost quintessential tastes—artichoke, fresh grass, green almonds, a peppery zing on the finish. Is it the best olive oil? Well, it probably depends on what you’re comparing it to.

Diverse Regional Flavors

But one thing that elevates Italian olive oil is the diversity. The regional differences are considerable. Tuscan olive oil has high levels of polyphenols in the main cultivars of Frantoio and Moraiolo, and thus a big, peppery punch. Some people love that, but it’s not for everyone. On the other hand, Ligurian oils are sweet and lightly almond-flavored—if that’s your thing, then there you go. It just shows you that ‘the best’ is, yet again, relative.

Then there are the regional oils that you don’t hear talked about as much, like Lake Garda. The climate there is cooler, so you get really delicate oils that have a soft almond finish, nothing like the Tuscan stuff. These oils are hard to find and expensive, but they’re not meant for everyone.

Personal Preference Rules

Ultimately, of course, the finest olive oil is the one you like. If you’re in the mood for a peppery kick of antioxidants, or a herbal, floral note, or a smooth, almost buttered finish, then it’s all in the taste. And while Italy may lead the olive oil world, you’ll find your gold standard is the juice that hits your tongue in just the right way—be it Tuscan, Ligurian, or otherwise.

The Best Italian Olive Oil Brands

Here's our overview of the best Italian olive oil brands on the market today, based on their flavor, versatility, and best uses.

Best Olive Oil for Cooking

For a good olive oil to use for everyday cooking, Bertolli Extra Virgin Olive Oil is the way to go. A venerable brand since 1865, it remains high quality. It has a rich flavor that lends itself to sautéing, grilling, and even light frying. It’s also affordable and easily available.

Best Olive Oil for Dipping and Dressing

Carapelli Oro Verde is a personal favorite for dipping bread or making salad dressings. It is "100% Italian" and "fruity and intense" – meaning that it’s best eaten raw.

Best Olive Oil for Baking

Colavita’s Extra Virgin Olive Oil is an excellent choice for baking. Its fruitiness and spiciness play well with baked goods, without being overly aggressive, making it a great option for roasting and baking.

Best Budget Olive Oil for Baking

In the baking department, if you’re looking for a budget option, Pompeian Smooth Extra Virgin Olive Oil is a great choice. It’s a nice, mild oil that’s good for anything baked because you don’t want your oil to overpower your baked goods, and it’s less expensive than most.

Best Olive Oil to Buy in Bulk

If you need to buy in bulk, Filippo Berio Extra Virgin Olive Oil is a good all-rounder – it comes in large sizes and has a robust flavor that you can use for frying, roasting, and dressings.

Best Peppery Olive Oil for Finishing

For a spicy, peppery punch with great versatility, Antico Frantoio Muraglia, made from Coratina olives, is ideal. It goes well with meats, vegetables, and salads.

Best Fruity Olive Oil for Finishing

If you’re more of a fruity person, Monini Granfruttato has a full fruit aroma and taste, and is lovely over salads and grilled vegetables.

Best Organic Extra Virgin Olive Oil

If you’re looking for an organic version, Clemente Organic Premium Extra Virgin Olive Oil (from Puglia) has a flavor that complements your dish without overwhelming it, and it comes from a company that takes sustainability seriously.

Which olive oil is considered the highest quality?

Extra virgin olive oil (EVOO) is the highest grade of olive oil. It is produced through cold pressing from olives without chemicals or high heat, and it must maintain an acidity level below 0.8 percent. The natural flavor and aroma are preserved, as are the benefits such as antioxidants from polyphenols.

Established purveyors include Spain’s Almazaras de la Subbética and Oro Bailen Picual, both organic and award-winning in quality, as well as Italy’s Monini Monocultivar Coratina (for those who like some peppery spice in their olive oil). Oils from Koroneiki olives, such as Greece’s Kosterina Original EVOO, are known for their robust flavor and high polyphenol content.

For a health-promoting selection, Laconiko Extra Virgin Olive Oil is high-phenolic, antioxidant-rich, and has a robust flavor.