In the pantheon of culinary treasures, few ingredients command the reverence of extra virgin olive oil (EVOO).
For millennia, this "liquid gold" has been the cornerstone of Mediterranean cuisine, prized for its complex flavors and remarkable health benefits.
Today, as global palates become more sophisticated, the quest for exceptional olive oil has become a passionate pursuit for chefs and home cooks alike.
But what separates truly outstanding extra virgin olive oil from the countless bottles lining supermarket shelves?
Join us as we explore the world's most exceptional extra virgin olive oil producers and discover what makes their offerings worthy of the term "liquid gold."
Top 10 Best Extra Virgin Olive Oil Brands in the World
Here are the ten finest extra virgin olive oil brands you need to try in 2025:
10. Kiler Ridge Tuscan Blend (California, USA)
- Origin: Paso Robles, California
- Varietals: Italian varietals (Tuscan blend)
- Tasting Notes: Fruity, herbaceous, peppery kick
- Best Used In: Grilled avocado, heirloom tomato salad
Demonstrating America's growing prominence in premium olive oil production, this California producer creates Tuscan-inspired oils from Italian olive varieties grown in the microclimates of Paso Robles.
Their flagship blend offers remarkable complexity – fruity and herbaceous with the signature peppery kick of high-quality oil.
Their sustainable farming practices and meticulous harvesting result in consistently exceptional oils.
Perfect Pairing: Enhances California cuisine perfectly – try it over grilled avocado or heirloom tomato salad.
9. Morocco Gold (Morocco)
- Origin: Atlas Mountains, Morocco
- Varietal: Picholine Marocaine
- Tasting Notes: Buttery, green fruit, mild pepper
- Best Used In: Moroccan tagines, salad dressings
This newcomer to the international olive oil scene proves that North Africa deserves serious attention from oil connoisseurs.
Produced from the rare Picholine Marocaine olive grown in the foothills of the Atlas Mountains, it offers a distinctive buttery mouthfeel with notes of fresh herbs, green fruit, and a gentle pepperiness.
Perfect Pairing: Elevates traditional Moroccan tagines or makes an excellent base for salad dressings.
8. Planeta DOP Val di Mazara (Sicily, Italy)
- Origin: Sicily, Italy
- Varietal: Nocellara del Belice
- Tasting Notes: Tomato leaf, fresh herbs, green almond
- Best Used In: Pasta alla Norma, fresh bread
From Sicily's western valley comes this distinctive oil predominantly featuring the indigenous Nocellara del Belice olive.
The Planeta family's dedication to quality is evident in this beautifully balanced oil, offering aromatic notes of tomato leaf, fresh herbs, and green almond, with a harmonious bitter and spicy finish.
Perfect Pairing: Brings Sicilian authenticity to pasta alla Norma or simply enjoyed with fresh-baked island bread.
7. O-Med Picual (Spain)
- Origin: Andalusia, Spain
- Varietal: Picual
- Tasting Notes: Green tomato, fresh-cut grass, intense peppery finish
- Best Used In: Grilled meats, stews
Representing the new wave of Spanish producers, this family operation combines centuries-old knowledge with innovative techniques.
Their Picual variety oil is harvested extraordinarily early, resulting in remarkably low acidity and intensely green, complex flavors.
Notes of fresh-cut grass, green tomato, and a distinctively long, peppery finish distinguish this exceptional oil.
Perfect Pairing: Its robust character stands up beautifully to grilled meats or hearty stews.
6. Domaine de la Vallongue AOP (France)
- Origin: Provence, France
- Varietals: Blend of French varieties
- Tasting Notes: Herbs, fresh almonds, mild pepper
- Best Used In: Niçoise salad, summer vegetables
While often overshadowed by its Mediterranean neighbors, France produces some extraordinary olive oils, particularly in Provence.
This AOP-certified oil blends several French varieties to create a distinctively Provençal profile – herbaceous and refined with notes of fresh almonds, artichoke, and a mild pepper finish.
Perfect Pairing: Enhance a traditional Niçoise salad or drizzle over summer vegetables.
5. Olio Roi Monocultivar Taggiasca (Italy)
- Origin: Liguria, Italy
- Varietal: Taggiasca
- Tasting Notes: Pine nut, butter, almond, smooth finish
- Best Used In: Seafood dishes, mushroom risotto
From the Italian Riviera comes this delicate gem produced exclusively from Taggiasca olives.
Unlike its more robust counterparts, this oil seduces with subtlety – offering gentle notes of pine nut, butter, and almond with a remarkably smooth finish.
The Boeri family has been producing oils in Liguria since 1900, preserving traditional methods across generations.
Perfect Pairing: Its delicate profile makes it perfect for enhancing seafood dishes or finishing a mushroom risotto.
4. Kyparissiou Organic (Greece)
- Origin: Peloponnese, Greece
- Varietal: Koroneiki
- Tasting Notes: Grassy aroma, fruity notes, balanced bitterness
- Best Used In: Greek salad, grilled octopus
From ancient olive groves in the Peloponnese region, some with trees over 500 years old, comes this exceptional Greek offering.
Predominantly using the Koroneiki variety, this oil delivers the quintessential Greek profile – robust, fruity, with a distinctive grassy aroma and a balanced bitter finish that speaks to its high polyphenol content.
Perfect Pairing: The perfect companion to a traditional Greek salad or drizzled over grilled octopus.
3. Cobram Estate Ultra Premium (Australia)
- Origin: Victoria, Australia
- Varietal: Various
- Tasting Notes: Green banana, fresh herbs, clean peppery finish
- Best Used In: Delicate fish dishes, vanilla ice cream
Proving that exceptional olive oil isn't limited to Mediterranean shores, this Australian producer has revolutionized modern olive oil production.
Their ultra-premium offering boasts remarkable freshness, with bright green banana and fresh herb notes leading to a clean, peppery conclusion.
Their cutting-edge technology allows for pressing within hours of harvest, preserving every nuance of flavor.
Perfect Pairing: Its clean profile makes it ideal for delicate fish dishes or over vanilla ice cream for an unexpected treat.
2. Frantoio Franci Villa Magra Grand Cru (Italy)
- Origin: Tuscany, Italy
- Varietal: Blend (predominantly Frantoio)
- Tasting Notes: Bitter almond, artichoke, balanced peppery finish
- Best Used In: Bruschetta, rare steak
This Tuscan masterpiece consistently ranks among the world's most decorated olive oils. The Franci family has been perfecting their craft since 1958, and it shows in their flagship Grand Cru.
Expect an elegant balance of bitter almond, artichoke, and a harmonious peppery finish.
Each bottle is numbered, reflecting their limited annual production.
Perfect Pairing: Elevate a simple bruschetta or finish a rare steak to experience its full glory.
1. Castillo de Canena (Spain)
- Origin: Andalusia, Spain
- Varietal: Picual
- Tasting Notes: Fresh-cut grass, tomato leaf, intense peppery finish
- Best Used In: Rustic gazpacho, hearty bean stew
From the sun-blessed fields of Andalusia comes this family-operated estate's award-winning oils.
Their Picual variety delivers an intensely aromatic experience with notes of fresh-cut grass, tomato leaf, and a robust peppery finish that lingers pleasantly.
Their careful harvesting technique – handpicking olives at precisely the right moment – demonstrates their commitment to perfection.
Perfect Pairing: Drizzle over a rustic gazpacho or a hearty bean stew to complement its bold character.
What is Extra Virgin Olive Oil?
Extra Virgin Olive Oil (EVOO) is the highest quality and purest form of olive oil, made by cold-pressing olives without using heat or chemicals. It is:
- Unrefined and retains its natural taste and aroma
- Rich in antioxidants and healthy fats
- Acidity level is less than 0.8%, ensuring top quality
Extra Virgin Olive Oil Benefits
- Heart Health: Rich in monounsaturated fats and polyphenols, it helps reduce bad cholesterol (LDL) and increase good cholesterol (HDL).
- Anti-Inflammatory: Contains oleocanthal, which has natural anti-inflammatory properties.
- Antioxidant-Rich: Loaded with vitamin E and polyphenols that fight oxidative stress.
- Supports Brain Health: Promotes cognitive function and may help prevent age-related decline.
- Aids Digestion: EVOO can promote gut health and smoother digestion.
- Skin & Hair Care: Acts as a natural moisturizer and helps improve skin elasticity and scalp health.
Difference Between Olive Oil and Extra Virgin Olive Oil
| Feature | Olive Oil (Regular) | Extra Virgin Olive Oil (EVOO) |
|---|---|---|
| Processing | Refined and blended with a small amount of virgin olive oil | Cold-pressed, unrefined, made without heat or chemicals |
| Flavor | Mild and neutral | Bold, fruity, peppery |
| Acidity Level | Up to 1.5% or higher | Less than 0.8% |
| Nutrient Content | Fewer antioxidants due to refining | Rich in antioxidants and polyphenols |
| Color | Lighter yellow | Greenish-golden hue |
| Best For | Frying, high-heat cooking | Salads, drizzling, sautéing, dipping |
Can We Use Extra Virgin Olive Oil for Cooking?
Yes, you can!
EVOO has a smoke point of 375–410°F (190–210°C), making it safe for most low-to-medium heat cooking like:
- Sautéing
- Roasting
- Light frying
It’s perfect for finishing dishes or adding flavor to vegetables, pasta, and meats.
Can You Use Extra Virgin Olive Oil for Baking?
Absolutely.
EVOO can be a healthier alternative to butter or vegetable oil in baking:
- Works well in cakes, muffins, breads, and brownies
- Adds a subtle, rich flavor (fruity or peppery depending on the variety)
- Use light or mild EVOO to avoid overpowering sweet dishes
Awards and Certifications
The following accolades and marks of distinction highlight the global recognition and quality standards of these oils:
- Castillo de Canena: NYIOOC Gold Award (2024), COI Certified, ISO 22000
- Frantoio Franci Villa Magra Grand Cru: Flos Olei 100/100 score (multiple years), Gambero Rosso 3 Leaves
- Cobram Estate Ultra Premium: Australian International Olive Awards – Best in Show (2023)
- Kyparissiou Organic: EU Organic Certification, Gold Medal at BIOL Prize
- Olio Roi Monocultivar Taggiasca: Slow Food Presidia, Ligurian PDO Certification
- Domaine de la Vallongue AOP: AOP Vallée des Baux-de-Provence Certified
- O-Med Picual: NYIOOC Gold Award, Denomination of Origin "Sierra Mágina"
- Planeta DOP Val di Mazara: DOP Certification (Val di Mazara), Sol d’Oro Special Mention
- Morocco Gold: IOC Quality Award, Halal and Kosher Certified
- Kiler Ridge Tuscan Blend: California Olive Oil Council (COOC) Seal, Gold Medal at Napa Valley Fair
Pairing Suggestions
Take your meals to the next level with these culinary matches:
- Castillo de Canena: Perfect over charred broccolini or burrata with pistachio pesto.
- Frantoio Franci: Drizzle on carpaccio or toss with arugula and Parmigiano.
- Cobram Estate: Ideal for vanilla gelato or as a dip with crusty sourdough.
- Kyparissiou Organic: Try with baked feta, watermelon salads, or citrus-infused grains.
- Olio Roi: Excellent for sautéed chanterelles or creamy chestnut soups.
- Domaine de la Vallongue: Complements grilled Provençal vegetables and chèvre tartines.
- O-Med Picual: Great for roasted lamb, huevos rotos, or tomato-based stews.
- Planeta: Match with caponata, buffalo mozzarella, or arancini.
- Morocco Gold: Finish couscous, lentil soups, or orange-almond cakes.
- Kiler Ridge: Brighten avocado toast, grilled shrimp, or tomato galettes.
Price Range and Bottle Sizes
| Brand | Price Range (USD) | Bottle Sizes Available |
|---|---|---|
| Castillo de Canena | $25–$60 | 250ml, 500ml, 1L |
| Frantoio Franci Villa Magra Grand Cru | $35–$75 | 500ml |
| Cobram Estate Ultra Premium | $20–$40 | 375ml, 750ml |
| Kyparissiou Organic | $22–$45 | 500ml, 1L |
| Olio Roi Monocultivar Taggiasca | $30–$55 | 250ml, 500ml |
| Domaine de la Vallongue AOP | $28–$50 | 500ml, 750ml |
| O-Med Picual | $18–$38 | 250ml, 500ml |
| Planeta DOP Val di Mazara | $25–$48 | 500ml, 750ml |
| Morocco Gold | $30–$60 | 500ml |
| Kiler Ridge Tuscan Blend | $27–$52 | 250ml, 500ml |
Note: Prices may vary based on vintage, packaging, and import taxes.
The Connoisseur's Guide: Caring for Your Premium Olive Oil
- Having invested in a world-class olive oil, proper storage and usage are essential to preserve its exceptional qualities:
- Shield from Light: Store your oil in a dark glass bottle or tin, away from direct sunlight which can degrade its quality rapidly.
- Temperature Matters: Keep your oil at a cool, consistent temperature (around 57-70°F) – not in the refrigerator or near the stove.
- Freshness Fades: Unlike wine, olive oil does not improve with age. Consume within 12-18 months of harvest (not purchase) for optimal flavor.
- Reserve for Distinction: While cooking with quality oil is perfectly acceptable, save your premium bottles for applications where their nuanced flavors can truly shine – finishing dishes, simple dressings, or enjoying with nothing more than crusty bread.
Where to Buy?
Many of these oils are available from specialty retailers, gourmet food stores, or directly from producer websites. Always check for the harvest date on the label for optimal freshness.
