Choosing the right olive oil in Singapore can be tricky, especially with so many bottles on the shelf featuring terms like “first cold pressed” or “low acidity.” For those who enjoy cooking or are mindful about health, olive oil is an essential kitchen ingredient. But how do you know which one to buy?

In this guide, we help you make sense of the most common olive oil label terms so you can shop with confidence and enjoy better flavour, freshness, and nutrition.

Understanding Olive Oil Grades

Extra Virgin Olive Oil (EVOO)

This is the highest quality olive oil available. It is made from pure, cold-pressed olives and has a rich flavour and aroma. EVOO must meet strict standards, including an acidity level of less than 0.8%. It’s ideal for salad dressings, dips, and finishing dishes.

Virgin Olive Oil

Virgin olive oil is also made from cold-pressed olives but has a slightly higher acidity level than EVOO. It’s still a good option for cooking but has a milder flavour and fewer health benefits.

Pure or Regular Olive Oil

This type is a blend of virgin and refined olive oils. It has a lighter flavour and is often used for high-heat cooking. While more affordable, it lacks the richness and antioxidants found in extra virgin olive oil.

Light Olive Oil

The term “light” refers to the taste and colour, not the fat or calorie content. Light olive oil is refined and has a neutral flavour, making it suitable for baking or frying. However, it doesn’t offer the same health benefits as EVOO.

What Does “Cold Pressed” and “First Press” Mean?

These terms are often used to describe how the oil is extracted.

• Cold Pressed means the oil was extracted without using heat, keeping the temperature below 27°C. This helps preserve the nutrients and flavour of the oil.
• First Cold Pressed refers to the first extraction from the olives, done mechanically and without heat. This process ensures high-quality oil with maximum freshness.

Most extra virgin olive oils are first cold pressed by default, but it’s still worth checking on the label for added assurance.

Why Acidity Level Matters

Acidity level is a key indicator of olive oil quality. It’s measured as the amount of free oleic acid in the oil.

• EVOO must have an acidity level below 0.8%.
• A lower acidity level suggests the olives were fresh and handled properly.
• High acidity may indicate poor quality or improper storage.

When shopping for olive oil in Singapore, choosing a bottle with a low acidity level ensures better taste and more health benefits.

Look for Country of Origin and Harvest Date

Country of Origin

Single-origin olive oils are often more traceable and consistent in quality. Countries like Italy, Spain, and Greece are known for producing high-quality olive oil.

Harvest Date

Unlike the best-before date, the harvest date tells you when the olives were picked. Fresher oils tend to have stronger flavour and more nutrients. Ideally, choose oils harvested within the last year.

Packaging Matters: Dark Bottles Are Better

Olive oil can degrade when exposed to light, air, and heat. That’s why proper packaging is important.

• Choose oils in dark glass bottles or tins, which protect the oil from sunlight.
• Avoid clear plastic bottles, especially if you plan to store the oil for a long time.
• Once opened, store your olive oil in a cool, dark place with the cap tightly closed.

Certified Labels: Organic, PDO, and PGI

Labels like Organic, PDO, and PGI add an extra layer of assurance:

• Organic olive oil is made without synthetic pesticides or fertilisers.
• PDO (Protected Designation of Origin) ensures the oil is produced, processed, and packaged in a specific region using traditional methods.

PGI (Protected Geographical Indication) means at least one production stage took place in a certain area.

These certifications usually reflect higher quality and authenticity.

Common Misconceptions to Avoid

• “Light” olive oil is not lower in fat or calories. It simply has a lighter flavour.
• Imported doesn’t always mean better. Some cheaper imported oils may have been stored for long periods.
• Higher price doesn’t guarantee quality. Always read the label, check the harvest date, and look for clear certifications.

Carecci: Your Trusted Source for Olive Oil in Singapore

At Carecci, we know that choosing the right olive oil in Singapore is about more than just picking the most attractive label. That’s why we offer a carefully selected range of high-quality olive oils — including extra virgin, first cold pressed varieties with low acidity levels and clear harvest dates. Each bottle is sourced for its flavour, purity, and nutritional value.

Whether you’re cooking homemade pasta or adding the finishing touch to a fresh salad, the right olive oil makes a difference. Let Carecci be your trusted guide to quality olive oil in Singapore — because better oil means better food.