Compare Top 5 Gourmet Extra Virgin Olive Oils
- Summary
- Score
- Additives?
- Appearance
- Cold Uses
- Flavours
- Harvest
- Health Benefit
- Hot Uses
- Made From
- Origin
- Production Method
- Smoking Point
- 400 year old olive groves, Sopraffino di Ceraso, a single variety gourmet organic extra virgin olive oil. The home of Italy’s Mediterranean diet. Gold winner for quality at both the IOOC in London and the GOOA in Berlin.
- None
- Green Straw Yellow
- Dipping, Dressings, Drizzling, Marinades
- Cut Grass, Green Pepper, Herbs, Pimento Chilli, Radish
- Early Harvest
- Retains Antioxidants
- Baking, Grilling, Pan-Frying, Roasting, Sautéing
- Pisciottana Olives
- Italy, Ceraso
- Early harvest, cold pressed, single variety, naturally extracted without heat or chemicals
- 207°C
These olive trees thrive on steep hills and mineral-rich, carbon-laden soil, resulting in an exceptional flavour profile that distinguishes Capo Farfa’s extra virgin olive oil as a coveted treasure in the world of olive oils.
- None
- Yellowy Gold
- Dipping, Dressings, Drizzling, Marinades
- Artichoke, Cut Grass, Deliberately Delicate, Super Smooth
- Early Harvest
- Retains Antioxidants
- Grilling, Sautéing, Exquisite with Fish
- Carboncella Olives
- Italy, Sabina
- Early harvest, cold pressed, single variety, naturally extracted without heat or chemicals
- 290°C
- Terra Anduyar, produced by a farming collective surrounding Jaen in Andalusia, the heart of Spanish olive oil production. A one of a kind gourmet extra virgin olive oil made to celebrate the stunning people and places in Andalusia.
- None
- Clear, Yellowy Gold
- Dipping, Dressings, Drizzling, Marinades
- Almonds, Artichoke, Cut Grass, Fig, Intense Fruity, Tomato
- Early Harvest
- Retains Antioxidants
- Grilling, Roasting, Sautéing
- Picual Olives
- Spain, Andalusia
- Early harvest, cold pressed, single variety, naturally extracted without heat or chemicals
- 205°C
The Finissimo is a fruitier, milder, more subtle version of the Sopraffino di Ceraso. The only blend we recommend, 3 olive varieties used.
- None
- Yellowy Gold
- Dipping, Dressings, Drizzling, Marinades
- Cut Grass, Peppery, Fruity
- Early Harvest
- Retains Antioxidants
- Grilling, Roasting, Sautéing
- Pisciottana Olives, Frantoio Olives, Ogliarola Olives
- Italy, Ceraso
- Early harvest, cold pressed, single variety, naturally extracted without heat or chemicals
- 200°C
In the heart of Kato Gatzea, nestled amidst the majestic beauty of Magnesia, Greece, the Elitsa Charana family produce an exceptional extra virgin olive oil with boundless sun reaching their trees located on Mount Pelion.
- None
- Greeny Gold
- Dipping, Dressings, Drizzling, Marinades
- Cut Grass, Distinct Bitterness, Fruity Bitter, Strong Olives
- Early Harvest
- Retains Antioxidants
- Grilling, Pan-Frying, Roasting, Sautéing
- Koroneiki Olives, trees located on Mount Pelion
- Greece, Mount Pelion
- Early harvest, cold pressed, single variety, naturally extracted without heat or chemicals
- 205°C
