Best of Its Class
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Edition 2026

The best extra virgin olive oils

Olive oils
Jacek Halicki · CC BY-SA 4.0

Extra virgin is a chemical grade, not a compliment, and a surprising share of bottles do not meet it by the time they reach a shelf. Laboratory numbers settle this category.

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What we look at

  • Free acidity and peroxide value published for the current harvest
  • Harvest date on the bottle, not only a best-before
  • Single origin traceable to the mill
  • Dark glass or tin, never clear plastic
  • Variety named, so you know what you are tasting

Helps if you have it: A laboratory analysis for the current harvest, with the lab and date named.

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