Edition 2026
The best extra virgin olive oils
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.
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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