Learn how to choose quality extra virgin olive oil. Discover what to look for and why Australian EVOO is the best choice for everyday cooking

Not all olive oils are created equal.

When you walk down a supermarket aisle, you'll see dozens of bottles, but how do you identify a quality Extra Virgin Olive Oil ?

Choosing the right olive oil significantly impacts flavour, cooking performance, and overall value. Here's what to look for:

Extra Virgin is the highest grade of olive oil. It means the oil is cold extracted, minimally processed, free from chemical refining, and full of natural flavour and antioxidants. Avoid oils labelled “pure” or “light” these are usually refined.

Knowing where your olive oil comes from matters. Choosing Australian olive oil means a fresher product, better quality control, and support for local growers. Freshness plays a huge role in flavour.

Good Extra Virgin Olive Oil should taste fresh, smooth, slightly fruity, with gentle bitterness and a light peppery finish. If it tastes flat or greasy, it's likely low quality.

For everyday kitchens, you want an oil that’s balanced, not overpowering, versatile, and reliable under heat. A good all-rounder Extra Virgin Olive Oil is perfect for cooking, roasting, frying, and finishing.

If you cook often, bulk formats like 20L drums offer better value and ensure you always have quality oil ready to go. Professional kitchens almost always buy this way.

At Olive Blue, we focus on smooth, consistent Australian Extra Virgin Olive Oil that works beautifully across every type of cooking:

✔ Clean flavour

✔ Reliable quality

✔ Bulk options available

✔ Free delivery Australia-wide

Discover the difference at oliveblue.com.au.