BUYER’S GUIDE
How to choose
extra virgin olive oil.
Supermarket shelves are full of oils that look alike. Here is what to check on the label, and what to ignore, so you pay for quality.
Short answer: Buy extra virgin (the top grade), check for a harvest date and a single named origin, prefer cans or dark glass, and look for a lab-tested polyphenol figure. Expect to pay more than for standard oil: good EVOO in the UK typically costs around £25–50 per litre.
1. Check the grade
Extra virgin is the highest grade: mechanically extracted, no chemicals, free acidity of 0.8% or less, and no taste defects. "Olive oil", "light" or "pure" olive oil are mostly refined oils blended with a little virgin oil.
2. Look for a harvest date and origin
Olive oil is best within about 18 months of harvest. A best-before date alone tells you little. A single named region (for example Tuscany) is more traceable than "blend of EU and non-EU oils".
3. Choose the right packaging
Light is olive oil’s enemy. Choose a can or dark glass, and avoid clear bottles sitting under shop lights.
4. Ask for polyphenols
A lab-tested polyphenol figure in mg/kg is a good sign of freshness and care. Read our polyphenol guide.
5. Compare price per litre
Quality costs more to make: early harvest gives less oil, and fast low-temperature milling yields less than hot extraction. Compare prices per litre, not per bottle.
Red flags on the label
- No harvest date or origin
- Clear plastic or glass bottle
- "Light" or "pure" olive oil
- Very low price for "extra virgin"
- Flat, greasy or musty taste with no bitterness or pepper
Questions
What is the difference between extra virgin and regular olive oil?
Extra virgin olive oil is extracted mechanically, without chemicals or high heat, has free acidity of 0.8% or less and no taste defects. Regular or "pure" olive oil is mostly refined oil with a little virgin oil added, so it has less flavour and fewer polyphenols.
What does cold pressed mean?
Cold pressed or cold extracted means the olive paste was kept below 27°C during processing. Lower temperatures keep more aroma and polyphenols. Yolioo kneads at 22–24°C.
How much should good extra virgin olive oil cost in the UK?
Good extra virgin olive oil usually costs around £25–50 per litre. Very cheap "extra virgin" oils are often old, blended or poorly stored.
Is Italian olive oil better?
Origin alone does not guarantee quality, but Tuscan oils made from Frantoio, Leccino and Moraiolo olives are known for fruity, peppery, polyphenol-rich profiles. Check the region, harvest date and producer, not just the country.
Is it better to buy olive oil in a can or a bottle?
A can or dark glass bottle protects the oil from light, which degrades flavour and polyphenols. Clear bottles are the weakest option.
How long does olive oil last once opened?
Use opened olive oil within about 2–3 months for the best flavour, and keep it closed in a cool, dark place.
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