Which supermarket olive oil is best? We asked 9 experts, and only two agreed

The first chef to get to me was Toby Wilson. He keeps at least two types of olive oil in his kitchen.

“I have a tin of Red Island extra virgin olive oil (buying the 4L tin represents the best value, and I go through enough of the stuff to warrant it!), and then I keep another bottle I brought home from Italy as my finishing oil.”

He says the Red Island oil is “great for roasting vegetables or frying eggs,” and describes the flavour as having “a lovely, round depth to it with a gentle pepperiness.” 

“It’s not an aggressively fruity, sharp or grassy olive oil, which makes it particularly versatile.”

While you can use this oil for finishing, Toby says he prefers “something with a little bit more character.”

Feeling adventurous? Toby says he likes to pick olive oil at random from local Lebanese and Greek supermarkets. 

“They’re often pretty good value, and it’s an enjoyable lucky dip to find out what it’s going to be like when you get home.”

Price: Red Island extra-virgin olive oil is around $25 for a 500mL bottle.

Next, I turned to our food editor, Sarah Murphy. Sarah says she rotates between Cobram Estate and It’s Olio olive oils. Both are Australian. 

“Cobram has a clever bundle where you receive three olive oil pouches plus an aluminium bottle and pourer,” says Sarah. “You can also turn the bundle into a subscription so it’s automatically delivered to you.”

“I also like It’s Olio – their squeezy bottle is fun to use (and you can also set up a subscription for it as well).”

Price: Cobram is around $25 for a 700 ml bottle.

Greek-Australian chef Eleftheria Amanatidis swears by La Española Extra Virgin Olive Oil, which she buys in a 4-litre tin from Coles for around $55.

Eleftheria says La Española takes her back to her childhood in Melbourne in the early 2000s, when it was a staple in her Greek grandparents’ kitchen. It was especially good in her pappou’s marouli salata (a simple Greek iceberg lettuce and onion salad).

As for the flavour, it tastes “peppery and bitter, but with lovely notes of fruit and green olives.”  Use it for both cooking and finishing, but Eleftheria says “salads are where it shines.”

Price: $26 for a 1L bottle.

Recipe developer Gabriella Simonian was also kind enough to share her top olive oil picks with me. 

“An olive oil that I go back to time and time again is Colavita Extra Virgin Olive Oil. It’s a great all-rounder made from cold-pressed Mediterranean olives, and its flavour profile lends itself to being a really versatile olive oil to cook with,” she said. 

“It’s a fruity and full-bodied olive oil with a little peppery kick, but not too bitter – similar to how you might find eating raw chicory.”  

A big plus for this oil is that Gabriella says it can be used for everything.  

“It’s a bit of a workhorse in the kitchen! I use it for everything, from cooking (roasting, light frying), to making dressings and sauces, and even finishing.” 

If you can’t find Colavita Extra Virgin Olive Oil, Gabriella is also a fan of Cobram Estate Extra Virgin Olive Oils. 

“These are more readily available from both Coles and Woolworths, and are my pick for a fantastic Australian EVOO.” 

Price: You can get a 3L can of this for $70 at Harris Farm right now.

Cookbook author Jasmin Weston says she likes to use Bertolli Extra Virgin Olive Oil Originale, 750ml.

“It’s mild, smooth and fruity, and well-rounded without being too peppery or overpowering, which makes it incredibly versatile in the kitchen,” she says.

“I always check the acidity levels on my olive oil – something I think most people overlook. I love Bertolli because its acidity is below 0.3%, which, for a supermarket oil at this price point, is quite good, in my opinion!”

When it comes to a finishing oil, though, she says: “I keep a high-quality early harvest olive oil separately for finishing dishes.”

Price: $26 for a 750ml bottle.

Mel Burge has been a recipe tester for 16 years, so when we saw her testing recipes in the test kitchen, we seized the day and asked her which supermarket olive oil she uses at home. 

“My favourite olive oil would be Cobran Estate because it’s Australia-grown, it’s really versatile,” says Mel. “I love the light version for dressing, and I also love the medium flavour for cooking.”

Earlier this year, the BHG team, led by senior food editor Sarah Murphy, sifted through hundreds of contenders to narrow the field for the pantry staples.

Fresh and a little peppery, the team agreed Squeaky Gate Australian Extra Virgin Olive Oil more than earned its all-rounder name, and would use it on nearly everything.

Price: $20 for a 750ml bottle.

Located in Ascot Vale, Borgo Food & Wine is a neighbourhood Italian restaurant. Co-founders Christian Giorgini and Danilo Vezzoso say olive oil is one of those ingredients they never treat as an afterthought. 

“Growing up with Italian food culture, olive oil is as fundamental as good bread or great tomatoes. The quality of the ingredient directly influences the quality of the dish,” says Christian.

He adds, “In our own kitchen, we keep a bottle of Marina Colonna extra virgin olive oil from Molise, Italy. It’s a producer we really admire because the oil is consistently expressive, elegant and deeply connected to its region and traditions.”

Where to buy it: While not available at your local supermarket, Christian says they usually source it from trusted importers.

Roy McVeigh, head chef at Arre, a Mexican restaurant located in Newtown, Sydney, recommends Alto Extra Virgin Olive Oil.

“Alto Extra Virgin Olive Oil is the supermarket olive oil I’d recommend. It’s made from Australian olives and has a clean, grassy flavour with a good peppery bitterness. 

“It’s versatile enough for everything from dressing vegetables to finishing grilled seafood. And I like that it tastes fresh while still letting the ingredients do the talking.”

More on olive oil