Not All Olive Oil Is Created Equal—Here’s What to Look for on the Label Before You Buy

When you go to the grocery store and are faced with a sea of bottles of extra virgin olive oil, it’s hard to know which ones are worth your hard-earned dollars. To make matters more challenging, there are so many claims on the bottles that it’s difficult to parse the ones that matter from the ones that don’t. To help, I enlisted a few experts to explain what we should be looking for and what we can safely ignore.

Look for the Words “Extra Virgin Olive Oil”

This may sound obvious, but even something as simple as the product name on the bottle can be misleading. Especially if you’re purchasing extra virgin olive oil (EVOO) for its health benefits (in addition to its flavor), make sure it specifically says “extra virgin olive oil,” says Mary Mori, vice president of quality and product at California Olive Ranch. “An oil just labeled ‘olive oil’ is a different product with significantly reduced health properties.” She adds that you should also be wary of terms like “light,” “extra light,” or “with added EVOO.” “These are not substitutes for the real deal. EVOO’s naturally high phenol content sets it apart. Refining removes these compounds, and small amounts of EVOO added back to refined oils won’t provide meaningful health benefits.”

Zero in on the Production or Harvest Date

The production date or harvest date is stamped on every bottle of extra virgin olive oil and tells you when the olives were harvested and pressed into oil. (Note: this is separate from any expiration date on the bottle, which is actually less important.) According to Brooke Gil, principal category merchant over olive oils at Whole Foods Market and an olive oil sommelier, you want a date within the last two years. “EVOO typically has a two-year shelf life from the harvest date.” That’s because the freshness of olive oil affects its quality; it isn’t like wine that often gets better with age.

Mori notes, “Keep in mind that Northern Hemisphere countries (including the U.S., Italy, and Spain) generally harvest olives between October and February.” Consumers should be aware that blended harvest dates, such as “2024-2025” from these regions indicates that a harvest started in the first year and extended into the next. “So, a 2024-2025 oil isn’t inherently fresher than one simply labeled as a 2024 harvest from the same area.”

Choose a Container That Blocks Light

The packaging of extra virgin olive oil is extremely important. It should come in a container made from opaque glass or aluminum, never plastic says Katerina Mountanos, founder of Kosterina. “Light, heat, and oxygen are enemies to good olive oil so an opaque bottle will protect it from light. Plastic has risks since olive oil can be corrosive to plastic, and you can potentially end up with microplastics in your olive oil.”

The topper is important too, says Mori. “Opt for bottles with secure, non-porous closures. Steer clear of bar tops and corks since inadequate seals can expose the oil to damaging air.”

Flavor Descriptions Can Be Helpful

While many good bottles of EVOO don’t have these, Gil prefers the ones that have flavor and finish descriptors to indicate how to use the oil from a culinary perspective. “For example, a single variety extra virgin olive oil made from picual olives harvested earlier in the season should be labeled with a description like “bright and peppery,” and recommended for finishing applications like making a pesto or drizzling over a pasta dish. If you have a mild and buttery blend, this would be great for baking or a softer finish salad dressing.” 

Since many top-notch bottles don’t have these descriptors, it may take a little trial and error to figure out which oils are to your taste.  

Ignore the Words “Cold-Pressed”

According to Mori, national and international standards define extra virgin olive oil as “solely produced by mechanical means, without heat.” So, basically, every single real extra virgin olive oil is cold pressed. “The words don’t indicate a quality or imply a more premium EVOO, since all EVOO can be classified as cold pressed.”  

So, while it isn’t bad if a bottle of extra virgin olive oil says this, know that it’s just marketing-speak. And if a label doesn’t say it, that’s fine too. It shouldn’t be a deciding factor in choosing a bottle. 

Other Irrelevant Claims to Disregard

Gil flags a couple other certifications that are just marketing and totally irrelevant to choosing a high-quality bottle of olive oil. “I also see labels with gluten-free claims or certifications like ‘Made from 100% olives.’ Olives are naturally gluten-free, and nothing should be added to the olive oil if it is extra virgin.”