The Best Olive Oils You Can Buy Right Now, According To Chefs

Picking out a bottle of olive oil is not unlike buying wine. While you can grab any bottle at the store that appears to be decent quality, if you want something that’s truly great, it’s worth doing a little research beforehand. For example, are you looking for an olive oil you can use every day for all your cooking needs? Or are you in the market for something to drizzle over grilled seafood or incorporate into vinaigrettes? Once you dive into the vast world of top-rated olive oils, you’ll find yourself considering factors beyond just price and volume—and you’ll never look back.

The best olive oils you can buy right now include L’Estornell, Brightland and Pianogrillo.

Illustration: Forbes / Images: Retailers

“It’s all about the quality and production when choosing good olive oil,” says Dominique Lombardo, executive pastry chef for Rezdôra. But what exactly should you look for when shopping? First things first, examine the bottle. If it’s made of dark glass or it’s completely matte, you’re probably onto a good thing, as natural light is olive oil’s worst enemy. Next, read the label. “Look at the label for hand-picked, cold pressed olives,” says Odette Williams, author of Simple Pasta. “If the bottle has a date stamped on it, you’re onto a good thing.” Other words you might want to look for include “first-pressed,” cold-pressed” and “harvest date,” as well as a specific country of origin. Together, these indicate that you’re purchasing high-quality olive oil from a producer that holds their product to a high standard.

Ready to start your olive oil journey? Start here with one of these chef-chosen bottles.

The Best Olive Oils For All Occasions

An Everyday, All-Purpose Olive Oil

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Pianogrillo Farm Extra Virgin Olive Oil

If you’re in the market for an olive oil you can use liberally, seek out one that balances spiciness and grassiness, as well as citrus and floral notes. “Pianogrillo Farm Extra Virgin Olive Oil from Sicily is a nice all-purpose olive oil with gentle spice,” says Chef Melissa Kelly, a James Beard Award winner and chef of Primo Restaurant. “Its well-rounded taste is the reason behind this oil being our workhorse.”

A Single-Varietal Pick Featuring Arbequina Olives

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California Olive Ranch Reserve Arbequina Olive Oil

When shopping for olive oil, you can either pick something that’s monovarietal, meaning only one type of olive was used, or multi-varietal, indicating the bottle is a blend. Juliana Gonzalez, chef of Barceloneta Miami, prefers the former—and she has a favorite olive. “The one that I prefer to cook with is Arbequina, such as California Olive Ranch Reserve Collection, because it has a delicate flavor, is slightly bitter, and has notes of apples and almonds, which match perfectly with my style of cooking,” she says. Chef Stephen Stryjewski, chef and owner of Link Restaurant Group, shares Gonzelez’s love of Arbequina olives: “Arbequina oil is my go-to—I find it to be the most consistent finishing oil with a nice amount of bitterness and bite that I like.”

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Brightland

Brightland Awake

Another bottle that features arbequina olives is Brightland’s Awake. This 100% extra-virgin olive oil is described as “bold and robust,” ideal for “roasting, sauteing, soups, stews and bread.” Stryjewski also swears by The Molino Arbequina, which comes in a gorgeous bottle blue and white bottle you’ll want to keep on display.

A Fragrant, Monovarietal Oil From Spain

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L’Estornell Organic Extra Virgin Olive Oil

Looking for an olive oil with a notably fruity, sweet flavor? Consider Spanish olive oils, which tend to have a richer, golden hue. Jake Stevens, chef and co-owner of Leeward, recommends L’Estornell Organic Extra Virgin Olive Oil, a Catalonian bottle made from 100% arbequina olives. Featuring a clean and fruity profile, “it’s great as a finishing oil or for dressing salads,” he says. “Since it’s not too grassy or peppery, it doesn’t overshadow subtler dishes.”

A Heritage Bottle From The Italian Coast

Bloomingdale’s

Bona Furtuna Biancolillia Extra Virgin Olive Oil

Whereas Spanish olive oils tend to be sweeter, Italian olive oils lean grassy and herbaceous. Sound more your speed? Considers the Sicilian Bona Furtuna Biancolilia Centinara, which is ideal for finishing dishes. “Bona Furtuna rediscovered this ancient varietal and brought it back from the brink of extinction,” says Karen Akunowicz, a James Beard Foundation Award winner and chef/owner of Fox & the Knife. “It has strong vegetal qualities and notes of wild herbs and dried flowers.” (Bonus: Akunowicz is currently working with the farm on creating her very own olive oil, which is set to be released in 2023.)

The Perfect Bottle For Vinaigrettes And Salad Dressing

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CastelineS Extra Virgin Olive Oil

When making a vinegar-based dressing, you don’t want something that’s particularly peppery, grassy or lemony. Rather, look for an olive oil that’s smooth and even without any sharp notes. “I enjoy using the Moulin CastelaS Noir d ’Olive from Provence, France,” says Kelly. “This buttery, sweet oil with notes of dark fruit is perfect for our vinaigrettes and emulsified sauces.” Another expert-chosen olive oil for vinaigrettes is the Portuguese Herdade Do Esporão extra virgin olive oil. “It’s smooth, balanced, and excellent for dressings and finishing,” says Williams.

A High-Quality Pick For Baking

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Frantoio Franci IGP Extra Virgin Olive Oil

To determine the best olive oil for baking, we turned to Lombardo. “For both our olive oil cake and olive oil gelato, we finish it off with Franci IGP Extra Virgin Olive Oil,” she says. “This olive oil brings the desserts to the next level as you can taste the quality in every bite.”

A Seafood-Ready Olive Oil

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Frantoio Bonamini Veneto Valpolicella Extra Virgin Olive Oil

Due to the delicate flavor of most types of seafood and shellfish, chefs recommend using olive oil that isn’t too sharp or too spicy. “For fish and seafood, I like using Ligurian Olive Oil made with Taggiasca olives,” says Rezdôra executive chef Stefano Secchi. “The oil is very light in intensity but still beautiful and viscous.” As for Cody Cheetham, executive chef of Tavernetta, his favorite pick for seafood is Veneto Valpolicella produced by Frantoio Bonamini. “This oil is light and bright and very versatile,” he says. “I use it as a finishing oil on fish and seafood dishes, such as our whole grilled branzino and our tagliatelle with Maine lobster and Calabrian chili.”

A Family-Friendly Option To Buy In Bulk

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Partanna Extra Virgin Olive Oil

While purchasing a huge jug is an objectively efficient way to shop, the quality of bulk olive oil is sometimes disappointing. That said, there are some excellent options out there. Williams recommends Partanna, which is produced in the province of Trapani in Sicily. “It’s a versatile neutral oil to cook with that’s fresh and rich in flavor,” she says. Stryjewski, meanwhile, remains loyal to another affordable jug: “I always have the Kirkland Brand Organic Extra Virgin around the house and use that for just about everything.”