With olive oil prices climbing, selecting the right bottle has become a more significant decision. Extra virgin olive oil (EVOO) remains the gold standard, cold-pressed and unrefined to preserve the subtle flavours derived from olive variety, region and harvest conditions. It is also packed with heart-healthy monounsaturated fats and polyphenols.
A food editor tasted 15 supermarket extra virgin olive oils, using the traditional method: warming the oil in a glass, inhaling its aroma, then sipping and drawing air over it to appreciate the full flavour profile. From Aldi to Waitrose, the selection was whittled down to the standout bottles that deliver on taste and value.
One top pick is made from Greek koroneiki olives, offering a fruity, slightly creamy taste with bitter and nutty notes and a hint of peppery finish. It is particularly recommended for Greek salads, and its distinctive blue marbled label makes it easy to spot. Another standout is Aldi's Specially Selected oil, made from Puglian olives with PDO status. It delivers a bold, herbaceous flavour with a long peppery aftertaste, ideal for drizzling over cold meats.
For those seeking a reliable brand, Belazu, although not a supermarket own-label, is widely available and uses early-harvested arbequina olives. It boasts a tomato-like aroma, slight bitterness and floral sweetness, making it a great choice for salads. Meanwhile, Filippo Berio, a producer since 1867, offers an organic blend of Italian, Spanish and Tunisian olives, resulting in a grassy, herbaceous oil with nutty undertones in a practical glass bottle.
These tastings show that both premium labels and supermarket own-brands can offer excellent quality, so shoppers can find a superb oil without overspending, even as prices rise.
