How to Read an Olive Oil Label in the UK
Updated: 6 hours ago
Updated October 2026 · By Andalucian Olives, a UK olive oil retailer based in Lytham St Annes
Quick answer: on a good extra virgin olive oil label, look for the words "extra virgin", a clear country of origin, a harvest or best-before date, and ideally the acidity and polyphenol figures. Acidity must be 0.8% or less for extra virgin oil; the lower, the better.
Supermarket shelves are full of olive oils that look alike, and the labels do not always make the differences clear. Here is what each part of the label tells you, and how to use it to choose a better oil.
1. The grade: extra virgin, virgin or just "olive oil"
Extra virgin is the top grade. It is made only by mechanical means, without heat or chemicals, and must pass both lab tests and a tasting panel. Virgin olive oil is a step down, with small flavour defects allowed. A bottle that just says "olive oil" or "light olive oil" is usually a blend of refined oil with a little virgin oil added, and has lost most of the flavour and natural compounds of the fruit.
2. Acidity
Acidity (free acidity, shown as a percentage) is one of the quickest quality checks. By law, extra virgin olive oil must be 0.8% or below. Lower acidity usually means healthy olives, picked carefully and milled quickly. Our Early Harvest and Master Miller extra virgin olive oils are both below 0.2%. Many brands do not print acidity at all, and it is worth asking why.
3. Harvest date or best-before date
Olive oil is a fresh product and is at its best in the months after harvest. A harvest date is the most useful date to look for. If there is only a best-before date, choose the bottle with the latest one.
4. Country of origin
Look for a single named country, such as Spain. Wording like "blend of EU oils" means the oil may come from several countries. If you want Spanish olive oil, the olives should be grown and pressed in Spain.
5. Polyphenols
Polyphenols are natural antioxidant compounds from the olive. They give fresh extra virgin olive oil its bitter and peppery taste. Few labels show them, but producers who measure them often say so. Our Early Harvest oil has over 500 mg/kg of polyphenols, and Master Miller over 400 mg/kg.
6. Variety and harvest
Good producers often name the olive varieties and when they were picked. Early harvest oils are made from green olives picked early in the season, which gives less oil but a fresher, more peppery taste. Our Early Harvest is a blend of Cornicabra, Picual and Arbequina olives, harvested green in mid-October.
7. The bottle
Light, heat and air damage olive oil. Dark glass or tins protect it better than clear plastic. Once open, keep the cap closed and store the bottle somewhere cool and dark.
Frequently asked questions
What acidity should extra virgin olive oil have?
0.8% or less by law. Very good oils are often well below that; ours are below 0.2%.
Is "light" olive oil lower in calories?
No. "Light" refers to the taste and colour. It is usually refined oil with the same calories as any other olive oil.
Why doesn't every bottle show the acidity?
It is not required on the label, so many brands leave it off. A producer who prints it is usually confident in the figure.
Want an oil with the details on show? See our extra virgin olive oils.
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