12 Worst Rated Olive Oils
in the World

Huile d'olive d'Aix-en-Provence is a strongly aromatic olive oil produced in the French regions of Bouches-du-Rhône and Var. Its aroma is influenced by notes of greenery while the olives must be of the Aglandau, Cayanne and Salonenque varieties (at least 80% of the trees that are five-year-old). The olive oil is a blend of at least two of the main varieties of olives. Every December, there is an olive oil festival, where the producers offer a taste of the flavors of this olive oil and related products such as table olives, tapenades and biscuits. The taste of Aix-en-Provence oil is best described as reminiscent of apples, almonds, artichokes and fresh herbs. Use it as a simple dip with fresh bread, or in salad dressings and for frying vegetables and fish.Expand

Sierra Magina is an extra-virgin olive oil obtained from Picual and Manzanillo de Jaén olives, produced in 16 municipalities in the Province of Jaén surrounded by the Sierra Mágina Natural Park. Ripe olives are carefully harvested, selected and transferred to oil mills and pressed within two days of gathering. The oil is immediately analyzed, graded and packaged to be placed on the market. Its taste is very fruity and slightly bitter. Sierra Magina has a distinctive deep green to golden yellow color, depending on the harvesting season and olive grove location.Expand

Montes de Granada is an extra virgin olive oil made from selected olives of Picual, Lucio and Loaime varieties grown in the province of Granada. This extra virgin olive oil is obtained by mechanically extracting the oil, taking care that the temperature does not exceed the 27 degrees Celsius during any stage of the production. Montes de Granada is green to greenish yellow and has a mellow flavor with fruity and green notes. This oil is slightly bitter and pungent and has a pleasant peppery aftertaste. Every step of the production of Montes de Granada, including packaging and labeling, must take place in the province of Granada to ensure superior quality and traceability of this exceptional oil.Expand

Siurana is an extra-virgin olive oil obtained from Arbequina, Royal and Morrut olive varieties, produced in the Province of Tarragona, on the Mediterranean coast. The olives are harvested by hand and are immediately transferred to the oil mill in order to be cold pressed within 72 hours. Depending on the time of harvesting, two types of Siurana are available on the market. When the olives are harvested early, Siurana is green and has a fruity flavor and bitter almondy aroma. If the olive oil is yellowish in color, then it is obtained from olives harvested later and tastes sweet. It is a full-bodied oil with well-balanced flavors and has a pleasant scent of ripe olives.Expand

Aceite de L’Empordà is an extra virgin olive oil from Argudell, Curivell, Lei de Cadaqués and Arbequina olive varieties. It is produced in the province of Girona, in the Autonomous Community of Catalonia. By obtaining the oil using only mechanical processes that do not impair the oil, it is possible to conserve its aroma and sharp and pungent taste. The characteristic aromas of this exceptional oil are reminiscent of that of freshly cut grass, walnuts, green fruit or artichoke. The influence of the natural conditions found in the region where this oil is produced have helped to form its unique and complex flavor with a pronounced fruitiness, intense spiciness and bitter almondy aftertaste.Expand

Milas Zeytinyağı DOP is a dark green/yellow extra virgin olive oil that has a pungent, fruity aroma and is reminiscent of grass and characterized by flavors of pepper and black pepper. The olive oil is made from olive varieties grown in the Milas municipality and obtained by mechanical means. The villages and towns of the municipality of Milas fall within the province of Muğla, which is located in the southern Aegean.Expand

Zakynthos or Zante, a Greek island in the Ionian Sea, is one of the few places in the world where the number of olive trees has doubled in recent years. A significant portion of the local income is derived exclusively from the sale of the island's olive oil, which is of excellent quality due to the island's excellent weather and soil quality. Local families and workers usually harvest the olives around November and work hard to preserve the oil's organoleptic characteristics by using traditional or centrifugal olive mills to pressing and processing it. Zakynthos is an extra virgin olive oil made from the Koroneiki and Dopia Lianolia varieties of olive that are cultivated on the island. This oil is a deep green color and has a robust, fruity flavor. It is also made in a limited edition from the best hand-picked unripe olives. Due to its fantastic taste, Zakynthian olive oil is quite popular in Greece and abroad.Expand

Aceite de Mallorca is an extra virgin olive oil produced on the island of Mallorca in Spain. This olive oil is produced from the native Majorca, Empeltre, Arbequina and Picual olive varieties, using only mechanical processes that do not deteriorate its structure and organoleptic properties. This oil is bright green to yellowish colored and has a fruity and spicy aroma. The flavors and aroma of this olive oil are reminiscent of green olives, almond, citrus, and grass. All stages of processing and production of this oil, including bottling, must take place on the island of Mallorca.Expand

Aceite de Navarra is an extra virgin olive oil produced in the region of Navarra in Spain. This olive oil is produced from native olives of Arróniz, Empeltre and Arbequina variety varieties using only mechanical processes that do not deteriorate its structure and organoleptic properties. This oil is bright green to yellowish colored and has a bitter and pungent, very balanced aroma. The flavors and smell of this olive oil resemble that of green olives, almond, citrus, and grass. All stages of processing and production of this oil, including bottling, must take place in the region of Navarra.Expand

Aceite de la Rioja is an extra virgin olive oil produced in the region of la Rioja in Spain. This olive oil is produced from native olives such as Redondal, Picual, Cornicabra and Arbequina using only mechanical processes that do not deteriorate its structure and organoleptic properties. This oil is bright green and has a fruity and somewhat bitter taste. The flavors and smell of this olive oil resemble that of green olives, almond, citrus, and grass. All stages of processing and production of this oil, including bottling, must take place in the region of la Rioja.Expand