7 Best Olive Oils in the UK (Belazu, November and More)

Opting for extra-virgin olive oil is the only way to know that you are getting the real deal. Oils described as light, pomace, or even pure are substandard in comparison with extra virgin. When chosen correctly, olive oil has many health benefits, including anti-inflammatory properties, good fats which are great for a healthy heart, and plenty of antioxidants. 

Extra-virgin olive oil must come from the first pressing of fresh olives within 24 hours of harvesting, extracted by non-chemical, solely mechanical means and with an acidity level of less than 0.8%. No other olive oil varieties have such stringent production methods. These steps guarantee that we are getting the oil we know and love.

"Protected Geographical Indication" or PGI status is usually awarded to a larger geographical area, with less strict rules than PDO products. For olive oil to have a PGI logo, it must have at least one characteristic particular to the PGI area, and for at least one stage of the production process to have happened in that area.

It's also best to purchase organic olive oil when possible. For olive oil to be certified as organic by the EU, it must be a product of organic farming using the best environmental practices whilst preserving natural resources. An organic product will meet strict regulations and will have been subject to regular inspection at every stage of the process.

Look for bottles that include a harvest date on them - this will prevent buying oil which is already a year old. If you cannot find a harvest date check for the best by date, which should be two years after the oil was bottled.

Many of the best oils around, including some on this list, are made with olives that have been harvested before they ripened. Contrary to popular belief, the less ripened green olives often produce even better olive oils which boast higher nutritional value.

Rather than merely describing the product as 'From Spain', the label should include the specific region, and the more detail given regarding this, the better. It's a reassuring feature when the label even tells you the farm they are from.

For olive oil to be 'single estate' or 'estate nurtured' the olives must have been grown, harvested, pressed and bottled at the same farm or estate. This means the estate has sole control over the olives, which takes away any chance it might have been interfered with at certain points of the process, making it a reliable and trustworthy label.

Another marker of quality is the variety of olives used; if this is not listed, the oil is likely from various types of olives, resulting in a substandard or even 'fake' oil. Whether it's nocellara, arbequina or koroneiki, it will tell you a lot about the taste, fragrance and ultimately the standard of the finished product.

Look for olive oil contained within a dark bottle or tin, as oil in a clear bottle will start to oxidise, losing its flavour and health benefits due to being exposed to light. It isn't a widely known fact, but olive oil, unfortunately, doesn't age well and only lasts for around 18 months, so making sure it has been stored away from light will ensure you get the best out of it.

The decision between filtered and unfiltered is simply one of taste and choice. Filtered olive oil has a longer shelf life, so it's generally easier to find. Unfiltered olive oils should be consumed quickly, but due to the 'pulp' being left in (like fruit juice) it can offer a richer, more full-bodied experience.