Best extra-virgin olive oil, according to chefs
Three picks, each tied to a named taster and a public source — from Ina Garten, Matt Hyland, Anna Hezel, Nick Coleman and 3 more. Recommendations come from bonappetit.com, nymag.com, epicurious.com and eatthis.com and 1 other sources.
Oils & Vinegars · The ranking
- 1Top pick
Olio Santo California EVOO
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
“I like California olive oil better than I like Italian. It’s fruitier.” Used for 20+ years.
- 2
California Olive Ranch EVOO
Chosen by- Anna HezelFood writer · The Strategist panel
- Nick ColemanStrategist olive oil panel
- Matt HylandChef-owner, Pizza Loves Emily
Strategist overall pick; “never had a bad bottle” (Hezel); harvest-dated.
- 3
Frantoia Barbera EVOO (Sicily)
Chosen by- Claire SaffitzAuthor, Dessert Persondessertperson.com ↗
Also chosen by- Giancarlo Borletti · Exec chef · BSTRO 38, NYC source ↗
- Robbie Felice · Chef · pastaRAMEN, Bar Mutz source ↗
Saffitz cooks with it daily: a “nice balance between peppery and fruity.” Giancarlo Borletti (BSTRO 38, NYC): “Not only is this olive oil delicious, it is affordable.”
We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure
Questions, answered
- What is the best extra-virgin olive oil, according to chefs?
- MyTastr’s top pick is Olio Santo California EVOO, chosen by Ina Garten. “I like California olive oil better than I like Italian. It’s fruitier.” Used for 20+ years. Source: bonappetit.com ↗
- What are the other top picks for extra-virgin olive oil?
- No. 2 is California Olive Ranch EVOO, chosen by Anna Hezel, Nick Coleman, Matt Hyland (Pizza Loves Emily). No. 3 is Frantoia Barbera EVOO (Sicily), chosen by Claire Saffitz (Dessert Person). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.