Is Bertolli extra virgin olive oil high quality? A comprehensive review

November 9, 2025 •

4 min read

In 2018, Bertolli's parent company settled a $7 million class-action lawsuit over misleading 'Imported from Italy' labels, raising consumer skepticism. This controversy brings a critical question to light: Is Bertolli extra virgin olive oil high quality, or simply a well-marketed and widely available grocery store option?

Quick Summary

This article analyzes the quality of Bertolli extra virgin olive oil, examining its taste profile, company controversies, and overall value. It provides a balanced perspective, comparing it to other options and explaining how to identify genuinely high-quality EVOO.

Key Points

Sourcing and Labeling Controversies: Bertolli's parent company has faced lawsuits and fines for misleading 'Imported from Italy' labels and inconsistent EVOO standards.
Mixed Expert Reviews: While some taste tests praise Bertolli's accessible flavor, other critics find it lacks the complexity of truly high-quality EVOO.
Acceptable for Everyday Use: For general cooking and affordability, Bertolli's Extra Virgin Olive Oil is a decent supermarket option, though not a premium choice.
High-Quality Indicators: True high-quality EVOO is defined by its freshness (harvest date), robust flavor (fruitiness, bitterness, pungency), proper packaging, and certifications.
Comparison to Premium Brands: Bertolli is typically a blended oil, lacking the single-origin transparency and complex taste profile found in more expensive, artisanal extra virgin olive oils.
Packaging Improvements: Following past criticism, Bertolli now uses dark bottles for its EVOO to protect against light damage and maintain quality.

A History of Mass Production and Controversy

Bertolli is a household name in the olive oil market, with a history spanning over 150 years. However, its path from a small Italian shop to a global supermarket giant has been fraught with legal and quality control issues. While the company highlights its expertise and blending process, a series of lawsuits and fines have cast a shadow on its commitment to true "extra virgin" quality. The primary issues have revolved around misleading labeling concerning origin and the use of subpar bottling that can degrade the oil over time. For many consumers, the question remains whether the convenience and affordability of Bertolli outweigh the concerns about its authenticity and premium status.

The Labeling Lawsuits

One of the most significant blows to Bertolli's reputation was a 2018 class-action lawsuit settlement. The complaint focused on the "Imported from Italy" label, alleging that the company used olives from various countries like Spain, Greece, and Tunisia, only to bottle them in Italy. As part of the settlement, Bertolli agreed to drop the misleading phrase and be more transparent about the oil's actual origin. Additionally, a 2016 investigation by Italian authorities fined Deoleo (Bertolli's parent company) and other major brands for mislabeling oils as "extra virgin" when they did not meet the required standards.

The Problem with Packaging

Past lawsuits have also criticized Bertolli's use of clear glass bottles, which expose the oil to light. Light, along with heat and oxygen, is a primary culprit in causing olive oil to degrade and become rancid, losing its extra virgin status over time. In response to this criticism, the company has transitioned to using dark green glass bottles for its extra virgin products to better protect them from photodegradation.

Taste Tests and Expert Opinions

Reviews on Bertolli extra virgin olive oil are mixed, reflecting the brand's inconsistent reputation. While some olive oil connoisseurs dismiss it as lacking complexity, others find it a perfectly acceptable and affordable option for everyday use. America's Test Kitchen and Delish have given positive reviews, praising its fresh, fruity flavor, and peppery finish, but these results can vary depending on the batch's freshness and origin. The consensus is that Bertolli produces a reliable, if not spectacular, supermarket-level EVOO that serves its purpose for cooking and general applications.

What Defines a High-Quality Extra Virgin Olive Oil?

Identifying a truly high-quality extra virgin olive oil goes beyond the label. Experts and enthusiasts look for several key indicators:

Freshness: Quality EVOO has a noticeable harvest date, not just a 'best by' date. The fresher the oil, the more antioxidants and robust flavor it contains.
Taste and Aroma: It should have a vibrant, fresh aroma reminiscent of grass, herbs, or green olives. The taste should include a degree of fruitiness, bitterness, and a peppery or pungent kick at the back of the throat. Bland, greasy, or stale flavors are signs of lower quality.
Packaging: The oil must be stored in dark glass or opaque containers to protect it from light degradation. Clear glass is a major red flag.
Certifications: Seals like the European Union's PDO (Protected Designation of Origin), Italy's DOP, or COOC (California Olive Oil Council) signify that the oil has met strict quality standards.

Comparison: Bertolli vs. Other Olive Oils


Feature	Bertolli EVOO (Supermarket)	High-End EVOO (Specialty)	Generic 'Pure' Olive Oil
Sourcing	Blended from multiple countries (e.g., Spain, Greece, Tunisia)	Single-origin or specific, traceable region	Unspecified, often refined blend
Freshness	Can be variable; harvest date not always prominent; blends may use older oils	Harvest date typically listed; fresh is prioritized	Not fresh; often mixed with older stock or other oils
Flavor Profile	Often described as mild, balanced, or fruity; some critics find it bland	Complex, vibrant, with distinct fruity, bitter, and pungent notes	Neutral, minimal flavor; intended for high-heat cooking
Packaging	In dark glass bottles now due to past lawsuits	Typically dark glass or opaque container to protect from light	Can be in clear glass or plastic; not protected from light
Polyphenols	Present but may be lower than premium options due to age/processing	High levels of polyphenols, providing bitterness and pungency	Lower levels due to refining process
Price	Affordable, widely available in supermarkets	Higher price point reflective of quality and production	Cheapest option; often heavily refined

How to Choose the Right Olive Oil for You

When navigating the vast olive oil aisle, your decision should ultimately depend on your culinary needs and budget. For everyday cooking, sautéing, or pan-frying where a neutral flavor is acceptable, a fresh bottle of Bertolli Extra Virgin Olive Oil serves as a solid and affordable choice. However, for applications where the oil's flavor is the star, such as drizzling over a salad or dipping bread, a certified high-end EVOO will provide a more complex and rewarding experience. Reading the label for a harvest date and looking for protected designation seals can help guide your purchase.

Conclusion: The Verdict on Bertolli

So, is Bertolli extra virgin olive oil high quality? The answer is nuanced. While Bertolli's EVOO is a step above lower-grade oils and offers a decent, accessible flavor profile, it does not consistently meet the high-bar set by true premium, artisanal EVOOs. The brand's history of blending oils from multiple sources and past labeling controversies mean it may not always offer the peak freshness or complexity of oils from dedicated producers. For the average consumer looking for a versatile and affordable cooking oil, Bertolli remains a popular and serviceable choice. For olive oil enthusiasts who prioritize authenticity, robust flavor, and transparency, other alternatives that provide more origin-specific and consistently high-quality products are available. Ultimately, your assessment of Bertolli's quality will likely depend on your specific cooking needs and priorities.

Visit Consumer Reports for guidance on choosing high-quality EVOO.

Frequently Asked Questions

While Bertolli's Extra Virgin Olive Oil legally meets the standard, there have been past controversies and fines related to the quality consistency of its products. True extra virgin quality is also affected by factors like freshness and storage, which have been points of contention.

Bertolli sources its olives from various countries, including Spain, Greece, and Tunisia, before blending and bottling the oil. The oil is not exclusively made from Italian olives, a point that led to a past lawsuit over misleading "Imported from Italy" labeling.

Bertolli's parent company, Deoleo, was sued over misleading "Imported from Italy" labeling and concerns that the oil's quality degraded due to poor packaging and storage, potentially failing to meet extra virgin standards by the time of purchase.

Bertolli EVOO can be used for dipping bread, especially its richer versions, but connoisseurs who prefer a more complex and peppery flavor might find it underwhelming. High-end, single-origin EVOOs are generally preferred for such applications where the flavor is prominent.

Yes, the Bertolli brand is no longer Italian-owned. The trademark is owned by Mizkan Holdings, and its olive oil business is part of the Spanish company Deoleo.

While not foolproof, you can perform a sensory check. A quality EVOO should smell and taste fresh and fruity, with a slightly bitter or peppery kick. If it smells musty or tastes bland, it may not be fresh or of a high standard.

Yes, the bottle type is crucial for maintaining olive oil quality. Dark glass bottles, like the ones Bertolli now uses for its EVOO, are essential for protecting the oil from light, which can cause it to degrade and lose its health benefits.