Great Olive Oils: an ever-growing list

This is a constantly-updated list of top producers, remarkable oils, and excellent olive oil stores by country.  It's not definitive -- no list can capture every great oil-maker and oil -- but does recognize people and products that Truth in Olive Oil applauds.




Just bought your book and it looks great. I am dying for some guidance on buying really good olive oils here in Manhattan and learning to appreciate them.

Dear Mr. Mueller,
I purchased your book today, and look forward to reading it.
I was born in Nice, France, but have lived in the States for most of my life. Even still, I have been preferential to Alziari Olive Oil (which I understand is now a blend, and not exclusively nicoise olives).

Can you comment please on the Alziari brand? Many thanks and kind regards,
Meg Martin

What then have I been putting in my arteries all these years? Here I am so disciplined with my diet and fitness regimen and working to control my genetically high cholesterol, only to learn I may be eating canola oil!

I just did a simple test with Trader Joe's Extra Virgin Olive Oil and it hasn't even gelled or changed any opaque color in the refrigerator...

BTW, I loved Fresh Air with Terry Gross that aired a few days ago. Now I'm a convert, I think.

bought a bottle of late harvest Spanish oil from Zingerman's Online, being my first taste of great oil I was floored. Grassy, clean and smooth, light pepper at the end. i smelled it, swirled in the mouth, drank it like a soup, poured it over my bananas. Should definitely clean the palate each time to get the full favor hit.
thanks for important info in your book

Ah, Wanda, this is music to my ears - an olive oil epiphany! And from what you write, sensorially a very detailed and complex one. Now that you've had the good stuff, nothing will ever be the same for you again! And you are right, cleansing the palate (mineral water and/or a slice of apple is what the pro tasters use) is vital to getting the most out of an oil.

Thanks for sharing that tip about bananas. I'm trying that for my next breakfast!

Yours in Great Oil,

Wanda - What you're describing is a true evoo epiphany! It's a great thing to suddenly realize that fine olive oil ("extra virgin" in deed and not only in name) is actually fruit juice, and adds to every dish. Thanks for sharing this info -- I'm adding it to my list of olive oil epiphanies....

you've an incredible blog right here! would you like to make some invite posts on my blog?

I actually wanted to compose a small note to thank you for some of the pleasant secrets you are showing on this website.

Your reporting about olive oil has changed the way I taste and buy. I'm wondering if you're familiar with Sciabica's California olive oils? When I first heard you on NPR, I vowed to find a better source and happened upon Sciabica's website. I've been very happy with the quality and I'm happy to support a domestic producer. It seems like CA producers would have an edge on delivering a fresh product. Looking forward to exploring your blog.

I've just finished reading your fabulous book,Extravirginity,a great read.
Having lived and worked in Italy ,Puglia and Tuscany,at olive orchards and vineyards and had a hand in the harvesting,it was so nice to feel the love that you have for the culture.
A day picking olives is truly magical and then taking the fruits of your efforts to the frantoio and tasting the fresh oil,unforgettable.
Thanks for all the great research and resources you've shared.

Thank you Michael! I'm amazed when critics in Italy accuse me of giving the country, and the Mediterranean world of olive oil, a bad name through my reporting. In fact, many of the real heroes in the book are Italians, Spaniards, Greeks and other Mediterraneans, soldiering on in their oil-making despite the fraud-ridden market. They are the greatest critics of the EU-run olive oil "mafia" – and would be among the greatest beneficiaries when the olive oil market is cleaned up, and "extra virgin" on olive oil labels really means what the law says it should mean.

Submitted on 2012/01/12 at 12:41 am
Maybe someone can help me out with this question?
I’ve noticed when I test various store bought olive oils the bowls I sample them in rinse out differently using plain water. It is only a speculation on my part, but from what I can gather, pure or pretty pure olive oil rinses out fairly cleanly from the bowls with plain water. While other so called ‘olive oils’ that may be cut with seed oils do not rinse out cleanly and leave lots of greasy residue with plain water.
In the photo it shows a Spanish olive oil and an Italian olive oil. the Spanish oil rinsed out pretty much with water alone. The Italian oil left a greasy mess. The Spanish oil tasted like olive oil. The Italian oil was inferior and tasted little of olive oil.
Am I correct in this ‘rinse test’ theory? Or do Extra Virgin olive oils all react differently with a water rinse?

Excuse my stupidity, but I can't seem to find your sites rss feeds. Mind directing me to it? Thanks.

I was given your book and am parsing it out because like any good read, I don't want it to end. I live on the AZ-Mexico border, a bit too high for secure olive cultivation but a core of us are doing our best - very small scale. I home cure and sell at the local farmers' market 0 no pressing yet. The cost of even "home presses" makes it prohibitive. However, I am presenting and selling some excellent California EVOO as part of my product line. People are thrilled.
One question you may have an answer for: has anyone analyzed the Costco EVOO? After reading your book, I can't help but wonder and many people ask.
This is such a great site, thank you.

I noticed former blog inquiries about Columela Spanish olive oil. Tom said that he wasn't familiar with it, but planned to try it later.

I'd really love a purity analysis of this product. It's quite popular as a medium priced EVOO.