Drizzle it, pour it, stir it, even drink it — silky olive oil is now as much an indicator of taste as it is a table-top favorite.
But, thanks to a combination of international conflict and grove-decimating disease, prices for the best are dramatically rising. Not all oils are created equal: things to look for include the crucial EVOO (extra virgin olive oil) label, which means it’s made without heat or chemicals; a metal or dark-glass container, which prevents antioxidants from breaking down; and a harvest date within 12-18 months. We've rounded up our pick of the best olive oils to buy now.
The best olive oils to buy now
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Poggiotondo, 2025 organic extra virgin olive oil
A direct companion to Tuscany’s bright Chiantis, Poggiotondo is as close to a fine wine as an olive oil could be. The deep-green liquid is fresh and fruity, with a light hint of pepper.
Best for: accompanying crusty bread
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Yiayia And Friends, extra virgin olive oil
Yiayia and Friends turns up the fun level, with a rainbow lineup of characterful bottles. Made exclusively with robust Koroneiki olives, this Cretan cold-pressed EVOO is peppery and fresh.
Best for: drizzling over summer salads
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Laudemio Frescobaldi, 2025 extra virgin olive oil
Named after ‘the best part of the harvest,’ the Frescobaldi estate only uses the finest olive oil to sell under the Laudemio name. Groves lie across 741 prime Tuscan acres and, as in winemaking, terroir is an important factor. The resulting emerald oil has a fresh, powerful flavor, with a touch of fierce spice.
Best for: a final flourish on pasta
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Miraval, extra virgin olive oil
Although best-known for its Provence rosé, the French brand also produces a single-estate EVOO. The pale-green liquid is produced by hand using a blend of several olive varieties, and has a delicate profile that is perfect for lighter summer dishes.
Best for: finishing grilled Mediterranean fish
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SP360, extra virgin olive oil
SP360 tests each batch to guarantee polyphenol levels for added health benefits. The oil is intensely peppery with a hint of pleasant bitterness. Unlike many on this list, SP360 actively recommends using its oil to cook with (although the suggested use is to have a spoon or two raw each day).
Best for: drinking neat
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Onsuri, 2025 extra virgin olive oil
Onsuri’s award-winning Arbosana EVOO uses only early-harvest, single-estate olives, grown under the fierce Jordan sun. The 25/26 harvest is elegant and subtle, with floral notes. Its graphic black-and-white can packaging is an added bonus.
Best for: roasting vegetables
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Krude, extra virgin olive oil
The latest addition to the Gordon Ramsay multiverse is a fun range of extra virgin olive oils, all made using early-harvest olives from family-run farms in Spain. The line-up includes a number of flavored options (garlic; lemon; pepper; basil) in graphic tin cans, as well as a spray can for cooking, but little beats a classic EVOO.
Best four: pouring on leafy salads
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Ottolenghi x Citizens of Soil, extra virgin olive oil
Chef Ottolenghi – hailed with bringing fresh, Meditteranean flavors to the British mainstream – has paired with olive oil supplier Citizens of Soil to release his first oil. Launched this summer, it is intended to reference his childhood vacations in Italy and uses olives from hand-selected growers in Tuscany and Umbria for a herby and bitter flavor.
Best for: dousing creamy burrata (or on ice cream, if you're feeling wild)
