Chefs Weigh In on Their Favorite Brands of Olive Oil

Olive oil is arguably one of the most common types of cooking oil out there. The oil is full of rich, vibrant flavor and is packed with plenty of health benefits, too, from helping to reduce inflammation in the body to helping protect against conditions like osteoarthritis and atherosclerosis. So it’s no wonder chefs and home cooks are big fans of the tasty kitchen staple. 

But if you’ve ever stood in the grocery store staring at the multitude of olive oil brands available and wondering which is best, you’re not alone. We asked chefs for their favorite brands of olive oil, and the answers were unanimous. One chef-recommended olive oil brand can be found on most grocery store shelves, and the runner-up can be purchased online or found at your nearest shopping mall. Read on for what chefs had to say about the best brands of olive oil and how to pick a great bottle of EVOO.

Chefs’ Pick for Best Olive Oil

Laura Penserio is a chef and registered dietitian who uses olive oil quite a bit at her restaurant, Trattoria Gigi in New York’s Hudson Valley. “I’m a longtime fan of Filippo Berio’s Extra Virgin Olive Oil, particularly their Organic and Robusto varieties,” says Penserio. “Both strike a nice balance of accessibility, quality and flavor integrity, making them easy to recommend to home cooks and pros alike.”

“Filippo Berio has been around for over 150 years, and while not every legacy brand keeps pace with modern standards, this one has,” she added. “Their oils are clean, well-balanced and offer that peppery finish I look for in a good EVOO. The Robusto version has the intensity I want for finishing dishes like grilled vegetables, soups or crudo. The Organic version is my go-to for vinaigrettes and light sautéing.”

It’s Felippo Berio’s ability to withstand higher temps that makes it a go-to olive oil for chef Sean Marzan, who works at The Wharf at Sunset Walk in Orlando, Florida. “Filippo Berio, being slightly more robust in cooking tolerance with a smoke point of 356°F to 392°F, is great for sautéing, roasting vegetables or mixing into marinades,” shares Marzan. “It performs beautifully across a range of temperatures while maintaining its pleasant, mellow taste.”

Chef Robert Irvine, the celebrity chef known for Food Network programs like Worst Cooks in America and Chopped: Impossible, says that while he doesn’t always cook with olive oil due to its low smoking point (which he says makes it tough to use for searing or sautéing), he loves using olive oil for things like dipping or salad dressings.

Irvine calls out grocery store staple Filippo Berio’s EVOO as an olive oil that “will do in a pinch,” and our other chefs were quick to tout the benefits of this affordable brand not only for its flavor and quality, but also because it withstands higher temps and works for cooking better than some pricier oils.

What Makes This Olive Oil So Delicious

Marzan calls Filippo Berio “a long-standing, trusted brand known for its consistent quality and smooth, balanced flavor profile.” He said its olive oils are “ideal for everyday cooking and appeal to a wide range of palates. Filippo Berio’s accessibility and reliability make it a staple in many kitchens, including my own.”

Omar Arambula, director of culinary for Brio Italian Grill, calls Filippo Berio “incredibly reliable and consistent” in its quality, making it a go-to for him in his own kitchens, too. “It’s smooth and slightly grassy with a mild bitterness that works well across a wide variety of dishes,” says Arambula. “The texture of both is rich and velvety without being too heavy. You can tell the oils are made from high-quality, carefully pressed olives.”

Another Great Option

Looking to splurge a bit on olive oil? Irvine’s go-to brand is Le Marké Extra Virgin Organic Olive Oil, an Italian oil available in stores like Williams-Sonoma and Crate & Barrel, as well as online. Le Marké costs about $42 for a 375-mL bottle. “Le Marké is premium stuff,” Irvine says, “imported from Italy and bottled from a single harvest of olives. The flavor is strong and distinct. It’s pricey but worth it.”

Chef Danny Petrosino, owner of Osteria Danny in Saratoga Springs, New York, calls Le Marké an “excellent-quality choice” as well. “It’s a hand-picked extra-virgin oil from northern Italy, made from blending multiple varieties of olives from the Lake Garda region,” says Petrosino. “Le Marké olive oil has an incredibly smooth, subtle flavor with grassy undertones, and I find it great for cooking, dressings and emulsified sauces. It’s very versatile and makes an excellent all-around oil.”

Why Is Olive Oil So Popular?

Irvine says while “fussier” home cooks may have different oils on hand for different purposes, he’s learned that home cooks often want one oil to cover all the bases, and olive oil allows them to keep things simple.

“I think because olive oil is so good for salad dressing and for dipping, it makes a serviceable all-purpose oil,” says Irvine. “I’ve come to understand most people aren’t that fussy and they’ll just use the one they’re comfortable with.” Still, Irvine offers this helpful list of his go-to kitchen oils: “canola for baking, grapeseed for sautéing, olive for dressings.”

Penserio adds, “Olive oil is unrivaled for its versatility and depth of flavor and it’s a healthy fat people can feel good about providing to themselves and their families. For chefs, it’s essential for layering and enhancing flavors. For home cooks, upgrading to a quality olive oil is one of the simplest ways to instantly elevate their dishes.”

Petrosino calls out EVOO’s health benefits, including its richness in monounsaturated fats, which may help lower LDL cholesterol and increase HDL cholesterol. “It also contains antioxidants and anti-inflammatory compounds, contributing to better cardiovascular health and lower blood sugar levels,” he says, adding, “Extra-virgin olive oil also offers a range of flavors depending on the variety of olives, climate and area of origin.”

Chefs’ Tips for Buying the Best Olive Oil

So how do you know you’re buying the best olive oil for your budget? Irvine’s biggest tip is to avoid olive oil blends, as “they cut the olive oil with other, cheaper types and are a scam.” “To avoid that,” says Irvine, “you want a label that says 100% extra-virgin olive oil. A single country of origin also speaks to the quality.”

Arambula recommends sticking with extra-virgin olive oils, as they’re the least processed and most flavorful options on store shelves. “Look for a harvest or best-by date,” adds Arambula. “Fresher is always better.”

Other tips from Arambula? Avoid clear bottles, as light can degrade the oil. Instead, buy olive oil in dark glass or tins. And, if possible, taste your olive oil before buying. “A good olive oil should taste vibrant, grassy, maybe a little peppery,” he explains. “It shouldn’t be bland or greasy.”

The Bottom Line

To get your hands on chef-recommended, chef-used olive oil, all you have to do is make a trip to your closest grocery store and search for some extra-virgin Filippo Berio. Or look for Le Marké Organic Extra Virgin Olive Oil in stores like Williams-Sonoma or Crate & Barrel next time you’re at the mall. 

Whichever brand of EVOO you choose, make sure it’s 100% extra-virgin olive oil and not a “blend.” Also look for olive oils that list a single country of origin and a recent harvest date or best-by date. It’s also a good idea to buy olive oil in dark bottles or tins, as transparent bottles can let light in and degrade the olive oil over time.