Is Premium Olive Oil Worth the Price? An Honest Answer

Why a good Spanish extra virgin costs more than supermarket olive oil, when it's worth paying for, and when a cheaper oil is the better choice.

By The Spain at the Table team · Updated September 27, 2026

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A premium Spanish extra virgin can cost several times more than a supermarket bottle. Is it worth it? Sometimes — and it’s easy to tell when.

Where the money goes

• Early harvest: picking olives while still green gives fresher, more intense oil but far less of it per tree.
• Fast milling: the best mills crush olives within hours of picking. That takes organization, and it costs money.
• Traceability: a single estate or PDO means smaller volumes and inspections.
• Packaging: dark glass and tins protect the oil but cost more than clear plastic.
• The harvest itself: after the severe drought of 2022–2023, Spanish olive oil prices rose sharply before easing with better harvests. Prices still move from year to year with the weather.

When it’s worth it

• ✔ You use it raw: bread, salads, fish, vegetables.
• ✔ You want to taste the difference between varieties.
• ✔ As a gift: a good bottle is an affordable luxury.

When it isn’t

• ✘ Deep frying or long cooking: the aromas disappear.
• ✘ If it will sit open in the cupboard for six months.

How to spend less and still eat well

1. Buy a tin of real extra virgin for cooking and a small premium bottle for finishing.
2. Buy PDO oils from cooperatives: they often cost less than boutique brands.
3. Buy the size you’ll finish in a couple of months.

See all our picks: the best Spanish olive oils in the US