Olive oil

Made from the pure juice of crushed olives, olive oil is a natural product which contains no additives or preservatives. It is high in monounsaturates, which means it may help to control cholesterol levels as part of a healthy balanced diet.

We offer a wide range of olive oils, so you can choose the flavour you prefer, and the right oil for every purpose.

What types of olive oil does Waitrose sell?

We offer three main varieties of olive oil:

• Extra virgin
• Pure
• Light or mild

Extra virgin olive oil

Made from the very first pressing of the olives, extra virgin is considered the finest olive oil. However, its distinctive flavour can be too overpowering for some dishes, and high temperatures can distort the flavour.

Best for: Dressing cooked foods and salads, pouring into soups, and dipping bread.

Pure olive oil

Sometimes labelled simply ‘Olive oil’, this is a blend of oils, which has the same nutritional value and properties as extra virgin, but a more neutral flavour. The oil is refined using a completely natural process which removes any impurities, and carefully blended so that the ‘house style’ remains consistent from year to year.

Best for: Salad dressings, mayonnaise and marinades.

Light or mild olive oil

Refined to produce a milder taste, light or mild oils allow the flavours of other foods to come through. They have the same health benefits as other olive oils.

Best for: Deep and shallow frying, baking, stir-frying, and in dressings where you want a very mild flavour.

Where does Waitrose olive oil come from?

We source our oils from the traditional homes of the very best olive oil: Spain, Greece and Italy. Each country’s oil has its own distinctive characteristics.

Spain

Spanish olive oils are golden, smooth and fruity, with a slight bitterness, thanks to the long spells of hot, dry weather there. They’re ideal in salads and marinades, especially for fish, and essential to create the authentic taste of Spanish dishes such as paella and tapas.

Greece

Greek oils are fresh, green and grassy, sometimes with a peppery aftertaste. Their clean flavours are perfect for salads, and in Greek dishes such as moussaka.

Italy

Italian olive oils have an assertive, often peppery, flavour, with an aroma of summer meadows. They work well for everyday cooking, tossing with cooked pasta, drizzling over focaccia and in Italian dishes such as bruschetta and risotto.

Reading the label

As well as the type of oil and country of origin, you may see the following terms on labels.

Cold-pressed

This refers to oil which has been pressed at below 25C, which is considered to produce the best flavour. All Waitrose extra virgin olive oils are cold-pressed.

PDO and PGI

These stand for Protected Designation of Origin and Protected Geographical Indicator. Used for extra virgin oil, they guarantee it has come from a particular country or region.

Acidity

Acidity levels are a mark of an oil’s quality. The lower the acidity, the better the oil.

Judging the flavour

Experts judge olive oil rather like wine, by bouquet and taste. These are some of the terms you may see used:

• Mild describes a light, delicate, almost buttery taste
• Semi-fruity oils are fairly assertive, with more of an olive flavour
• Fruity oils have a stronger olive flavour
• Pizzico means the oil has a peppery accent
• Rustic suggests hearty, robust flavours and aromas
• Grassy is used of oils with a fresh, green, springtime flavour
• Hay flavours are found in oils with a slightly drier, more herbal aroma

Storage

Olive oil does not improve with age, and should be used by the best-before date. Store in a cool, dark place, but not the fridge, as very low temperatures can solidify the oil.