The best olive oil to drink is a fresh, extra virgin, high-polyphenol oil: early harvest, low in acidity, and properly peppery. Not all olive oil is worth drinking raw, so here is exactly what to look for on the label, and the oils we would choose.
What makes an olive oil good to drink?
- Extra virgin, cold extracted. The only grade worth drinking. Never refined, light or pomace oil.
- Fresh and early harvest. Look for a harvest date, not just a best-before. Early-harvest oils from greener olives carry the most polyphenols.
- Peppery and slightly bitter. That throat-catch is oleocanthal, a sign of polyphenols, not a flaw.
- Low acidity. Under 0.8 percent to qualify as extra virgin, and ideally around 0.2 to 0.4 percent.
- Protected from light. Dark glass or tin, never a clear plastic bottle on a bright shelf.
How to read an olive oil label
Ignore the marketing and check the facts: the words extra virgin, a recent harvest date, the free acidity percentage if shown, a polyphenol figure in mg per kg if the producer states one, and the country or estate of origin. Single-origin oils tell you exactly what you are drinking, while blends of unspecified origin tell you very little.
Which country makes the best olive oil to drink?
Greece is a standout for drinking oils. Greek early-harvest oils, especially from the Koroneiki olive, are prized for high polyphenol levels and a fresh, peppery character. To understand why Greek oil so often beats the better-marketed alternatives, read our guide to Greek vs Italian olive oil.
Filtered vs unfiltered
Both can be superb. Unfiltered oils can taste fuller when very fresh but do not keep as long, while filtered oils stay clear and stable for longer. For drinking, prioritise freshness and polyphenols over the filtered question.
Our pick of olive oils to drink
These are the Greek extra virgin oils we would pour over a spoon or a slice of good bread.
