Best Extra Virgin Olive Oils in UAE

Olive oil is made through a careful process that starts with harvesting olives at the right ripeness, often by hand or with gentle machinery. The olives are quickly taken to the mill to avoid spoilage, then washed to remove leaves, dirt, and debris. They are crushed into a paste using stainless steel blades, and this paste is slowly mixed in a process called malaxation to help the oil separate. The mixture is then spun in a centrifuge to separate the oil from the water and solids. The extracted oil is either filtered or left unfiltered, and then stored in dark, airtight containers to protect its flavor and nutrients. Only oil made through this cold mechanical process and meeting strict quality standards is labeled as extra virgin.

Yes, absolutely! All our premium olive oils are cold pressed to preserve their natural flavors, aromas, and nutritional properties.

Many people who search “olive oil oil” are simply looking for olive oil, but they repeat the word “oil” either by mistake or to make their search more specific. This is especially common in the UAE, where many consumers are non-native English speakers and may not be familiar with how olive oil products are typically labeled.

No, cooking with olive oil is not harmful. While high heat can reduce some of its antioxidants, like polyphenols, it still remains a healthier and more stable option than refined oils for cooking and frying.

The best extra-virgin olive oils are made from premium olive varieties known for their flavor and health benefits. These include Picual (robust and rich in polyphenols), Arbequina (mild and fruity), Koroneiki (intensely fruity and antioxidant-rich), and others like Hojiblanca or Arbosana. Each variety contributes unique taste and nutritional qualities, often used alone or expertly blended.

Extra-virgin olive oil (EVOO) is the highest grade, made by cold mechanical extraction with no chemicals and must have very low acidity (≤ 0.8%) and no taste defects. Virgin olive oil is also natural but allows slightly higher acidity (up to 2%) and minor flavor imperfections. EVOO contains more antioxidants and polyphenols, making it both healthier and more flavorful.

Pomace olive oil is made from the olive leftovers (skins, pits, pulp) using chemical solvents and high heat, then refined and often blended with a bit of virgin oil. It has a neutral taste and a high smoke point (up to ~490 °F), making it suitable for high‑heat cooking—but its antioxidant and polyphenol content is dramatically lower compared to extra‑virgin olive oil (EVOO) . EVOO, in contrast, is cold‑pressed without chemicals, rich in natural antioxidants and flavor, and ideal for dressings, finishing, and low-to-medium heat cooking. Opt for EVOO when benefits and taste matter; choose pomace only for budget-friendly, high‑heat frying where flavor is less important.

Acidity in olive oil measures the percentage of free fatty acids, which indicate the quality of the oil and how carefully it was produced. Extra virgin olive oil must have acidity of 0.8 percent or less. Lower acidity means better quality, fresher taste, and higher levels of antioxidants and polyphenols, which are key for both flavor and health benefits.

Olive oil, especially extra virgin olive oil, penetrates the hair shaft to moisturize and strengthen hair. It is rich in fatty acids, antioxidants, vitamins E and K, and compounds like oleuropein that may stimulate hair follicles and protect against breakage. Used as a pre-shampoo treatment or hair mask it can hydrate dry, thick, treated, or sun-damaged hair, improve shine, reduce frizz, and support scalp health. It may also help inhibit DHT and oxidative stress, though evidence for direct hair growth in humans remains limited.

Olive oil is a cornerstone of Arabic cooking, prized for its flavor, health benefits, and versatility. It is used to sauté aromatics like onions and garlic, roast vegetables, drizzle over mezze such as hummus, baba ghanoush, labneh, fattoush, malfouf salad, muhammara and qalayet bandora, and brush flatbreads like khubz or manakish before baking. Its moderate-to-high smoke point (approx. 175–205 °C) makes it suitable for frying falafel, eggplant and fish. Olive oil also enhances grain dishes, stews, and marinades, contributing richness, antioxidants, monounsaturated fats, and cultural authenticity to Arabic cuisine.

Yes, olive oil is halal and fully permissible for Muslims to consume. It comes from a plant source and is made without alcohol or animal ingredients. Extra virgin olive oil is typically cold pressed and produced without chemicals. While halal certification is not required, some brands offer it to guarantee purity and no cross contamination, offering extra reassurance for Muslim consumers.

Olive oil can begin to solidify or appear cloudy when stored below 10 degrees Celsius due to the crystallization of its natural waxes and healthy fats. This is a normal physical reaction and does not affect its quality. However, in the UAE’s warm climate, temperatures rarely drop low enough for this to happen, so olive oil almost always remains in liquid form under typical storage conditions.

The top olive oil producing countries are Spain, Italy, Greece, Turkey, and Tunisia. Spain leads with the largest global output, followed by Italy and Greece, both known for high-quality extra virgin oils. Turkey and Tunisia also contribute significantly to the world’s supply, each offering distinct regional varieties and traditions.

Heat and light can significantly reduce the quality of olive oil by breaking down its antioxidants like polyphenols and vitamin E, leading to rancid flavors and loss of health benefits. Exposure can cause olive oil to degrade faster and lose its extra virgin status. To preserve its quality, olive oil should be stored in a cool, dark place in sealed, non-transparent containers, away from direct sunlight and heat sources.

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Arabs love olive oil because it is deeply tied to their history, culture, and cuisine. It is used daily in cooking, from frying and roasting to dipping bread and dressing salads. Beyond its flavor and health benefits, olive oil holds symbolic value in the region, representing purity, blessing, and tradition. It is also closely linked to religious and ancestral heritage, making it a staple of both the Arab kitchen and identity.

Olive oil should be stored in a tightly sealed, dark or opaque container in a cool place away from heat, light, and air. Ideal storage temperatures are between 10 and 21 degrees Celsius. Use containers made of dark glass, tin, ceramic, or bag in box to protect it from oxidation. When stored properly, olive oil can stay fresh for up to 18 months unopened and about six months after opening.

One tablespoon of olive oil contains about 119 to 120 calories, all from fat. A 100 gram serving has around 884 calories. Although it is calorie dense, olive oil is rich in healthy monounsaturated fats and antioxidants, making it a nutritious choice when used in moderation.

No, the color of olive oil does not determine its quality. Whether it appears green or yellow depends on the olive variety, ripeness at harvest, and how it is processed. High-quality olive oils can come in many shades, so color alone is not a reliable indicator of taste or freshness.

No, refrigerating olive oil is not recommended. Cooling causes it to become cloudy or solidify, and repeatedly chilling and warming can actually stress the oil, shortening its shelf life. The best way to preserve freshness, flavor, and nutritional benefits is to store olive oil in a cool, dark place, in a tightly-sealed, opaque container away from heat, light, and air exposure.

Yes, olive oil is a healthy and beneficial option for Suhoor. It provides good fats, mainly monounsaturated fatty acids, along with antioxidants and vitamins that support energy, digestion, and stable blood sugar levels during fasting. Adding olive oil to foods like eggs, salads, or bread can also help increase satiety and improve nutrient absorption throughout the day.

Yes, olive oil is considered a Sunnah food. The Prophet Muhammad ﷺ recommended its use, saying “Eat of its oil and use it as an ointment, for it comes from a blessed tree,” as recorded in authentic Hadith collections. The Quran also mentions the olive tree as blessed, making olive oil both spiritually and nutritionally valued in Islamic tradition.

The UAE offers a wide variety of olive oil brands because it serves as a global trade hub with a multicultural, health-conscious population. Imported olive oils from Spain, Italy, Greece, Turkey, Tunisia, and other countries meet demand from diverse tastes and dietary preferences. Strong government regulation, food safety standards, and a high-income consumer base fuel demand for premium, organic, and extra-virgin oils. This combination of strategic imports, quality assurance, and consumer awareness has led to a crowded but dynamic olive oil market in the UAE.

Each olive oil variety has its ideal use based on flavor and stability. Picual is great for frying and grilling due to its bold, peppery taste and high antioxidant content. Arbequina is mild and fruity, perfect for dressings, sauces, and drizzling. Koroneiki offers a strong, rich flavor ideal for finishing dishes and raw uses. Hojiblanca and Arbosana provide balanced, complex profiles that work well for both cooking and dipping. Choosing the right variety enhances both taste and health benefits in your meals.

Extra virgin olive oil is gaining popularity in Dubai and across the UAE due to increased health awareness and interest in Mediterranean eating habits. People choose it for its heart healthy fats and natural antioxidants that support overall wellness. The UAE’s role as a global trade hub allows easy access to high quality imports from countries like Spain, Italy, and Greece. Combined with strong food safety standards and a demand for premium products, this has made extra virgin olive oil a staple in many UAE households.

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Coupage olive oil is a carefully crafted blend of two or more olive varieties chosen to complement each other. Expert millers combine oils like Picual, Arbequina or Hojiblanca to create a balanced flavor, aroma and stability. Blending enhances the sensory profile, combining fruitiness, spiciness or richness in a harmonious way. This approach allows consistent quality across batches and lets producers highlight the best traits of each variety.

Olive oil is mainly judged by three taste characteristics: fruitiness, bitterness, and pungency. Fruitiness can include notes like green grass, herbs, or ripe fruit and signals freshness. Bitterness is common in oils made from early harvest olives and reflects a high content of healthy polyphenols. Pungency is the peppery sensation felt in the throat and is another sign of strong antioxidants. These flavors help define the oil’s character and guide its best use in cooking, dressing, or finishing dishes.

The color of olive oil is influenced by natural pigments such as chlorophyll, which gives a green tint, and carotenoids, which add yellow or golden tones. Factors like olive variety, ripeness at harvest, and production methods all affect the final color. Early harvested olives tend to produce greener oils, while riper ones result in more golden shades. Climate, soil, and how the oil is stored can also change its color over time. However, color is not a reliable sign of quality or flavor.

Premium extra virgin olive oil is made from carefully selected olives harvested at peak ripeness and processed by cold pressing without heat or chemicals. It meets stricter quality standards such as exceptionally low acidity (below 0.3 percent), high polyphenol content, and superior flavor complexity. These factors deliver a richer taste and greater health benefits compared to standard extra virgin oils. Premium oils are also transparently labeled with harvest dates and origins and are often stored in dark containers to preserve quality, making them a worthwhile choice for drizzling and finishing dishes.