Consumer advocacy group Choice has blind tested 30 supermarket extra-virgin olive oils, revealing that many Australian-made oils outperformed imports from Italy and Spain. Seven of the 13 oils scoring 76% or above were Australian, with three each from Italy and Spain.
Top Performers and Tasting Notes
The top-ranked oil was Italian brand Monini Classico extra virgin olive oil, scoring 88% and priced at $22 for a 750mL bottle ($2.93 per 100mL). Testers described it as an "elegant and abundant oil." Second place went to Villa Rossi Extra Virgin Olive Oil, also Italian, with testers noting "good length of persistence with balanced bitterness and pungency." However, at $35 per litre ($3.50 per 100mL), it was the most expensive oil tested.
Australian label Cobram Extra Virgin Classic secured third place with a score of 80% and a price of $25. Testers praised its "fruity herbaceous aromas" and "buttery" mouthfeel. The best value pick was Woolworths Spanish Extra Virgin Olive Oil, scoring 78% and priced at $9 for a 500mL bottle ($1.80 per 100mL), described as having "native mint and some meadow grass" notes with "nice balanced bitterness and pungency."
Worst Performers and Expert Insights
The lowest score went to Aldi Oh So Natural Organic Extra Virgin Olive Oil at 60% ($8.99 per 500mL), with testers citing "low intensity of flavour." The second- and third-worst were Monini Organic Premium Selection Extra Virgin Olive Oil (65%) and Coles Australian Extra Virgin Oil (66%).
Choice's product review manager, Chris Barnes, explained that a "bad" olive oil has "basic" flavours and lacks boldness. "There is actually a specific standard when it comes to professional taste testing extra virgin olive oil ... there's chemical tests plus a specific taste test and sensory perception test, which is why we used the lab," he said.
Storage and Selection Tips
Pru Engel, Choice audience and engagement editor, recommended storing olive oil in a cool, dark place like a pantry, not the refrigerator. She advised using darker, opaque bottles to prevent light from degrading quality. "A lot of people buy a big bottle of olive oil and then decant them into smaller bottles, and if you're going to do that just ensure you are using airtight containers to avoid any contact with air or sunlight," she said.
Barnes cautioned against judging oil by its colour, as green or golden hues may "sway your perception." Instead, he emphasised focusing on "taste and mouthfeel," adding that "fruitiness, pungency, peppery characteristics, that sort of thing, should always be present in a good extra virgin olive oil."
The blind tests were conducted at NSW Department of Primary Industries laboratories in Wagga Wagga, with the panel assessing purity, freshness, fruitiness, and pungency. Of the 13 oils scoring 76% or above, seven were Australian, three Italian, and three Spanish, highlighting the strength of local producers in a market dominated by imports.
