Green olives for extra-virgin olive oil

Best Italian Olive Oil

Olive oil is an essential ingredient of the mediterranean diet which allows Italians to be one of the healthiest populations and Italians life expectancy in the top 10 of the of the world ranking thanks to the mediterranean diet and the EVO olive oil.

Italy is producer of some of the finest EVO oils in the world. Here below you can find a selection of the best olive oils made in Italy divided by region.

Our ranking is created from the sum of the awards won by the oils in different competitions NYOICC, Leone D’Oro, Ercole Olivario, Japan Olives. > read more

How to choose a good quality olive oil?

There are 5 elements to consider when choosing an extra-virgin olive oil:

  • Harvest date: EVO oil should be as fresh as possible
  • The reputation of the mill and the oil produced, look for awards winning oils and oil-mills
  • The certification: organic or certified regional origin like protected designation of origin
  • The taste: you need to taste the oil and look for bitter and spicy
  • The smell: good EVO oil should smell fruity

The best Italian olive oil brands 2022

Selezione O! Frantoio Del Grevepesa.

Best Italian EVO Oil 2022 Frantoio Del Grevepesa
  • Type of olive oil: Blend extra virgin olive oil made with selected olives.
  • Region: Central Italy, Toscana, Chianti region, Province of Florence, San Casciano in Val di Pesa
  • Pairing: it goes well with Tuscan cuisine on Florentine steak, tomato soup or ribollita. Try it on plain rice to appreciate its complex flavour.


Taste:
– fruity: 6/10
– Bitter: 5/10
– Spicy: 5/10

Aromatic profile: Tomato, Aromatic herbs, grass, pepper. Green. (from Gambero rosso Olive oil guide 2022)

Comments: It’s an authentic artisanal EVO oil from the Chianti region in Tuscany. The Selezione O! is a well balanced and complex EVO oil that pairs with the Tuscan cuisine: vegetarian soups like the ribollita (cabbage and potato soup) and pappa al pomodoro (tomato soup) and the classic Fiorentina Steak (T-bone)

International shipping: yes. Official website and shop: www.frantoiogrevepesa.com
Quality price ratio: 7/10

Other details: Fresh, fruity and persistent taste, it is rich in polyphenols and vitamin E, with a high nutraceutical value.

Tandem Olea, by Orsini

Ursini olive oil mill, best Italian olive oil
Ursini olive oil mill, best Italian olive oil

Type of olive oil: Blend extra virgin olive oil.
Region: Central Italy, Abruzzo, Province of Chieti
Pairing: Oil to be consumed almost only raw, suitable for seasoning robust dishes, savory sauces (white and red), wheat and legume soups. Very good with grilled meats and cooked vegetables. It goes well with aged cheeses and typical cured meats accompanied by slices of warm or toasted bread.

Taste:
– fruity: 8/10
– Bitter: 5/10
– Spicy: 6/10

Aromatic profile: Tomato, Aromatic herbs, apple, grass, pepper, balsamic. Green, persistent (from Gambero rosso Olive oil guide 2022)

Pairing: vegetarian dishes rich in flavour. Grilled red meat

Comments: Oil with a clear hint of green olive, full-bodied on the palate, very persistent and
long with a slightly bitter finish.

International shipping: yes. Official website and shop: www.ursini.com
Quality price ratio: 7/10

Other details: Fresh, fruity and persistent taste, it is rich in polyphenols and vitamin E, with a high nutraceutical value.

PhotoEVO Olive oil info
Best Italian EVO Oil 2022 Frantoio Del GrevepesaSelezione O! Frantoio Del Grevepesa.
Type of olive oil: Blend extra virgin olive oil made with selected olives.
Region: Central Italy, Toscana, Chianti region, Province of Florence, San Casciano in Val di Pesa
Pairing: it goes well with Tuscan cuisine on Florentine steak, tomato soup or ribollita. Try it on plain rice to appreciate its complex flavour.

Taste:
– fruity: 6/10
– Bitter: 5/10
– Spicy: 5/10

Aromatic profile: Tomato, Aromatic herbs, grass, pepper. Green. (from Gambero rosso Olive oil guide 2022)

Comments: It’s an authentic artisanal EVO oil from the Chianti region in Tuscany. The Selezione O! is a well balanced and complex EVO oil that pairs with the Tuscan cuisine: vegetarian soups like the ribollita (cabbage and potato soup) and pappa al pomodoro (tomato soup) and the classic Fiorentina Steak (T-bone)

International shipping: yes. Official website and shop: www.frantoiogrevepesa.com
Quality price ratio: 7/10

Other details: Fresh, fruity and persistent taste, it is rich in polyphenols and vitamin E, with a high nutraceutical value.
Ursini olive oil mill, best Italian olive oilTandem Olea, by Orsini
Type of olive oil: Blend extra virgin olive oil.
Region: Central Italy, Abruzzo, Province of Chieti
Pairing: Oil to be consumed almost only raw, suitable for seasoning robust dishes, savory sauces (white and red), wheat and legume soups. Very good with grilled meats and cooked vegetables. It goes well with aged cheeses and typical cured meats accompanied by slices of warm or toasted bread..
Taste:
– fruity: 8/10
– Bitter: 5/10
– Spicy: 6/10

Aromatic profile: Tomato, Aromatic herbs, apple, grass, pepper, balsamic. Green, persistent (from Gambero rosso Olive oil guide 2022)

Pairing: vegetarian dishes rich in flavour. Grilled red meat

Comments: Oil with a clear hint of green olive, full-bodied on the palate, very persistent and
long with a slightly bitter finish.

International shipping: yes. Official website and shop: www.ursini.com
Quality price ratio: 7/10

Other details: Fresh, fruity and persistent taste, it is rich in polyphenols and vitamin E, with a high nutraceutical value.


Orlandi PDO EVO Blend. Winner of Leone D’Oro 2022 for the blend category. Delicate and harmonious with a unique flavor.
Location Verona, Veneto, North of Italy
Ambrosio Best Olive Oil 2022 Leone D'OroOlio EVO Riserva. Winner of Leone D’Oro 2022 for the blend category. Official website and shop online.

Usage. It leaves very pleasant distinctive marks on traditional first courses of Italian cuisine such as baked pasta and fusilli in red. It combines perfectly with spicy soups of international cuisine and grilled fish.
Location: Salento, Campania, South of Italy
Best Italian Olive Oil 2022 blendZurlo. Olio extra vergine di oliva 100% italiano. Official website and Shop online: www.oliociccolella.it
Zurlo is the extra virgin olive oil that comes from a blend of the two native Apulian varieties of the Coratina cultivar and the Ogliarola Bari cultivar.
Usage: Its harmonious taste goes well with fish and vegetable dishes, fresh cheeses, pesto and delicate sauces.
Location of origin: Puglia, South of Italy
Best Italian Olive Oil Accademia RiservaAccamdemia Gran Riserva. Official website and Shop: https://shop.accademiaolearia.com
Location of origin: Sardegna, South of Italy

It is a product obtained in limited quantities through field selection in some particular estates with a selection of specific cultivars. The harvest is carried out at just hinted veraison, and the transformation is carried out immediately, using a continuous cycle system with cold extraction.

The result is a product of great balance but with a very high sensorial content, with a clear scent of olive, hints of apple and tomato, strong vegetable scents and an excellent balance between bitter and spicy. Usage: These nuances make it an excellent product dedicated to elite kitchens.

Best Italian olive oil by region

RegionType / FruitinessProducer / BrandCertification
Abruzzo
South of Italy
Medium FruityTommaso Masciantonio | Intosso 100% Olive variety, Caprafico CHLeone D’Oro 2020 1° Place
CampaniaMedium FruityTeti dell’Azienda Torretta Srl di Battaglia (SA), Campania2° Place Ercole Olivario EVOO Medium Fruity
LazioDelicateSabina DOP
1° Classificato – Sabina Dop della Società Agricola Colle Difesa di Palombara Sabina (Rm), Lazio.
Ercole Olivario Award 2021
LazioRobust Olio Iannotta – DOP Colline Pontine dell’Azienda Agricola Iannotta Lucia di Latina, LazioD.O.P. Colline Pontine
1° place Ercole Olivario Award Dop /IGP Fruttato Intenso category
TuscanyOrganicTenuta San Jacopo, Castiglioncelli websiteIGP
Organic
Vegan OK
Gold award NYIOOC
TuscanyDop /IGP Robust Frantoio Franci BIO – IGP Toscano del Frantoio Franci srl di Montenero D’Orcia (GR), ToscanaOrganic
IGP Toscano
2° place Ercole Olivario Award DOP /IGP Fruttato Intenso category
TuscanyMedium fruityFrantoio del Grevepesa, Chianti Classico DOP
International shipping from producer
Chianti Classico D.O.P. Certification Gold award World Olive Oil 2021
TuscanyIntense fruityFrantoio del Grevepesa, Selezione O!
International shipping
Gold award 2021 Japan Olive XLS
UmbriaEVOO DOPGradassi Lo StoricoDOP
Puglia
South of Italy
RobustBisceglie Maria | Gangalupo | Coratina | Santo Spirito BALeone D’Oro Category Monoverietal
Puglia
South of Italy
Robust fruitinessMimì Denocciolato Monocultivar Coratina dell’Azienda Agricola Donato Conserva di Modugno (BA), Puglia1° place Ercole Olivario Award category EVOO robust
Puglia
South of Italy
Delicate fruitinessArciprete delle Aziende Agricole Stasi di Torre Santa Susanna (BR), Puglia1° place Ercole Olivario Award category EVOO delicate
Puglia
South of Italy
Medium fruityDon Gioacchino – DOP Terra di Bari – Castel del Monte del Frantoio Sabino Leone di Canosa (BT)D.O.P. Terre di Bari
1° place Ercole Olivario Award
Sardegna
South of Italy – Major Italian islands
Medium fruityCosta degli olivi DOP Cooperativa Valle del Cedrino di Orosei (NU) SardegnaD.O.P. Sardegna
2° place Ercole Olivario Award
SardegnaMedium fruityIspiritu Sardu dell’Azienda Masoni Becciu di Deidda Valentina di Villacidro (SU), Sardegna1° Place Ercole Olivario Category EVOO Medium Fruity
Leone D’Oro 2020
Sicily
South of Italy – Major Italian islands
Medium fruityLetizia – DOP Monti Iblei dell’Azienda Rollo di Giorgio Rollo di Ragusa, SiciliaD.O.P. Monti Iblei
3° place Ercole Olivario Award
Best Italian extra virgin olive oils

Highest quality olive oil

Extra-virgin olive oil FAQs

What is the difference between extra-virgin olive oil and virgin olive oil?

Both EVOO and Virgin olive oil are extracted by mechanical procedure. An extra-virgin olive oil must have a pH between 0.1 and 0.8 while virgin oil has a pH between 0.8 and 2.0. Above 2.0 pH the oil is inedible. Nutritional properties of virgin olive oil are not comparable with those of the EVO oil. The reason can be for example that the olives used to produce the virgin oil were old and ruined before pressing them. Instead the EVO oil is usually made from olives that have been picked from the tree in the last 24 hours on average.

What is pomace oil or olive oil?

The pomace is the residual part of the olives used to produce extra-virgin olive oil. This residual part can be used to fertilise trees or pomace can be used to produce olive oil by refineries using chemical procedures. The pomace oil which is not edible is refined with chemical solvents and then mixed with a small amount of extra-virgin olive olive to obtain the edible olive oil

Is olive oil good for health?

Olive oil is very different from Extra-virgin olive oil. The olive oil is produced in refineries with chemical processes, and contains large amounts of saturated fatty acids, which are harmful to health if consumed in high quantities. While high quality extra-virgin olive oil, shortened EVOO, is produced in “oil mills” and is rich in neutracets

Is olive oil contained in the cans bad for you?

All olive oil used for preserving food is made of 98% of oil from refinery and 2% extra-virgin olive oil. The olive oil is produced in refineries with chemical processes, and contains large amounts of saturated fatty acids, which are harmful to health if consumed in high quantities.

What is the maximum pH an olive oil can have to be edible?

The maximum pH for an oil to be edible is 2. An oil with a pH higher than 2 is called lamp oil and it’s used to fuel lamps.

Is an old EVO oil edible?

The quality of the extra-virgin olive oil decreases in time and the pH of the EVO oil increases in time. Therefore an EVO oil that is too old can become inedible. If you let the virgin oil or EVO oil age, it’s pH will increase and it will become Lamp oil.

How long does the Extra virgin oil last?

Extra virgin olive oil can last for up to 2 years but in fact it should be consumed within 18 months. After that time it will loose its nutrients and freshness. Extra-virgin olive oil is not like wine, It does not improve with age. Every autumn new extra virgin olive is produced therefore it’s better to buy the new olive oil when it’s freshly pressed.

When it’s the best time to buy extra-virgin olive oil?

Olives are harvested in autumn, in Italy the new EVO oil is produced at the end of October and November. The best time to buy the extra-virgin olive oil is few weeks after the pressing, to give the oil mills time to complete the production process. That makes the months of December and January the best months to buy fresh extra-virgin olive oil in Italy.

How can I recognize a high quality extra-virgin olive oil?

Bacause it’s not mandatory to write the pH on the extra-virgin olive oil bottles you need to look at other information to understand if the EVOO is an high quality EVOO:
1)    Date of harvest, it must be less than 18 months old.
2)    Producer, who made that oil. Check out their website and gather information on the producer
3)    Certifications e.g. organic certification and presence in International guides. There are some international guides on high quality extra virgin olive oil for example Merum and
4)    Awards winning oil. There are specific awards for high quality extra-virgin olive oil, e.g. Leone D’Oro, Japan Olive,

How much should I pay for extra-virgin olive oil in Italy?

The price of extra-virgin olive oil varies according to the quality and the format of the container. The 1 liter can of high quality extra-virgin olive oil should cost around 14-15 Euros. Instead a glass bottle of 0.5 liter of the same oil can cost up to 25 Euros per liter. This is because the glass container is more expensive and because the smaller the quantity you buy the higher the cost.

How we created this ranking

The ranking is based on the results of 4 different international competitions: NYOICC, Leone D’Oro, Ercole Olivario, Japan Olives. We take into consideration the results of the oils in these competitions, the oils that have reached a good ranking in all three competitions can be included in our ranking. We take into consideration only the oils present in worldwide competitions as each competition can have a local bias.

How to choose a good EVO oil

  • Our consortium, with the symbol of the corporation of Tuscan oil operators
  • The type of extra virgin olive oil: Italian, organic, IGP or Chianti Classico
  • The mark of the certification of quality and Italian origin and of organic products
  • The properties of the oil: in particular the monounsaturated fats that are good for the body
  • The harvest year and the expiry date
  • Instructions for storing oil: away from light

Notes and credits

  1. Barberi, Dr. Alessio. The miracle of high quality extra-virgin olive oil for our health: Extra-Virgin Olive Oil reduces mortality by 25% and selectively kills cancer cells . Kindle Edition.

Leave a Comment

Your email address will not be published.