CHOICE Tested 30 Olive Oils – Here Are the Top Three in Each Category

If there’s one bottle that gets a workout in most of our kitchens, it’s olive oil. We drizzle it over salads, use it to sauté vegetables, stir it into pasta and even bake with it – and with good reason. But with supermarket shelves groaning under dozens of brands and price points ranging from around $1 to well over $4 per 100mL, how do you know which bottle is actually worth your money?

Consumer group CHOICE recently put 30 of Australia’s top-selling extra virgin olive oils through rigorous testing to find out. We’ve rounded up their top picks – plus a look at why extra virgin olive oil is worth keeping in high rotation for your health.

How CHOICE tested the oils

CHOICE’s testing was carried out at the Oil Testing Service (OTS), part of the NSW Department of Primary Industry’s laboratory services in Wagga Wagga – a facility accredited by both the National Association of Testing Authorities (NATA) and the International Olive Council (IOC).

Each oil had to pass two types of testing to earn its “extra virgin” title:

Chemical testing, using IOC-approved methods to check for issues like fruit damage, poor harvesting or storage, refining (such as bleaching), and deterioration from age or poor storage.
Sensory testing, where four trained tasters assessed each oil “blind,” scoring it on aroma, flavour and overall impression, show-judging style. Oils were then graded Gold, Silver, Bronze or no medal.

Samples were purchased directly from retailers under strict conditions – kept out of direct sunlight and temperature extremes – and each oil had at least five months left before its best-before date at the time of testing.

Top 3 Australian extra virgin olive oils

Australia produces only a small fraction of the world’s olive oil, but our local producers have built a strong reputation for freshness and consistency. Of the oils CHOICE recommended, seven were Australian – here are the three highest scorers.

Cobram Estate Extra Virgin Olive Oil Classic Flavour – CHOICE Expert Rating: 80%. Around $25 for 750mL ($3.33/100mL). A consistently strong performer, also recommended in CHOICE’s 2017 and 2021 tests.

Mount Zero Arbequina Extra Virgin Olive Oil – CHOICE Expert Rating: 79%. Around $19.50 for 500mL ($3.90/100mL). A premium boutique oil from Victoria’s Grampians region.

Aldi The Olive Tree Australian Extra Virgin Olive Oil Classic Flavour – CHOICE Expert Rating: 78%. Around $13.99 for 750mL ($1.87/100mL). The cheapest Australian oil to make the cut, and a repeat recommendation from 2021.

Top 3 Spanish and Italian extra virgin olive oils

Plenty of us grew up with Mediterranean food traditions, and Spanish and Italian oils remain popular choices. Spain is the world’s largest olive oil producer, and that scale often means imported oils can be competitively priced.

Monini Classico Extra Virgin Olive Oil (Italy) – CHOICE Expert Rating: 88%. Around $22 for 750mL ($2.93/100mL). This was the top-scoring oil in the entire test, and the only one to achieve a Gold medal-level rating.

Villa Rossi Extra Virgin Olive Oil (Italy) – CHOICE Expert Rating: 83%. Around $35 for 1L ($3.50/100mL). Available at Harris Farm.

Moro Primero Extra Virgin Olive Oil (Spain) – CHOICE Expert Rating: 78%. Around $27 for 1L ($2.70/100mL). Notably, this oil’s score has improved dramatically since CHOICE’s 2021 test, when it rated just 54%.

Top 3 best value extra virgin olive oils

For those getting through a bottle or two a month, these oils scored at least 75% while costing under $2 per 100mL.

Woolworths Spanish Extra Virgin Olive Oil (Spain) — CHOICE Expert Rating: 78%. Around $9 for 500mL ($1.80/100mL).

Aldi The Olive Tree Australian Extra Virgin Olive Oil Classic Flavour — CHOICE Expert Rating: 78%. Around $13.99 for 750mL ($1.87/100mL).

Woolworths Australian Extra Virgin Olive Oil — CHOICE Expert Rating: 76%. Around $19 for 1L ($1.90/100mL).

Why extra virgin olive oil is worth the investment

Beyond flavour, extra virgin olive oil earns its reputation as one of the healthiest oils in the kitchen. Because it’s extracted from olives mechanically, without chemicals or excessive heat, it retains more of its natural nutritional value than more heavily processed oils.

It’s rich in monounsaturated fats, which can help lower LDL (“bad”) cholesterol when used in place of saturated fats in your diet – a particularly relevant benefit as we get older and become more focused on heart health. Research has also pointed to potential benefits for blood pressure and for chronic inflammatory conditions such as rheumatoid arthritis.

Getting the most out of your bottle

A few simple habits can help you get the best flavour and health benefits from your olive oil, courtesy of CHOICE’s testing experts:

Buy the freshest oil you can – look for a “harvested on” date where available, as best-before dates alone aren’t a reliable guide to freshness.

Avoid oils that have been sitting near heat sources (like a fridge motor) or in direct sunlight on shop shelves.

Store your oil in a cool, dark spot at home – not next to the stove, oven or a sunny window.

Keep the bottle tightly sealed to limit exposure to air.

Use it within about six months of opening, and try to buy a bottle size that matches how much you’ll get through in that time.

Testing and ratings referenced in this article were conducted by CHOICE. For the full test results and methodology, visit choice.com.au.