With thanks to Gourmet Deliveries
On board a yacht, every ingredient tells a story, but few carry as much history, versatility, and reverence as olive oil.
Often referred to as liquid gold, ultra-premium oils can command extraordinary prices, some reaching over €11,000 for just 500ml. A handful even feature edible gold flakes, exemplifying how olive oil has evolved into a true luxury commodity. In the galleys of fine-dining yachts, chefs typically carry five or more varieties on board, with prices ranging from €30 to €200 per litre depending on origin and purpose.
The commitment to quality is evident in the selections made by these culinary professionals. Some yachts source rare, single-estate oils, including batches pressed from 900-year-old olive trees, often limited to just 900 bottles per year. It is also common practice for superyacht chefs to source olive oil locally while chartering across different regions, adding a layer of provenance and regional character to their on-board menus.
There are more than a thousand olive varieties, and what defines a truly exceptional oil often depends on how and what you cook. Celebrated for its depth of flavour and health benefits, olive oil is far more than a staple; for many chefs, it’s a signature. It can elevate a marinade, finish a dish with finesse, or stand alone beside fresh bread and salt.
For guests, it’s often the simplest touches that leave the greatest impression. A small glass jug of olive oil with balsamic, a pinch of sea salt, crushed pepper, and a warm baguette is an effortless yet memorable gesture. Its appeal lies in the luxury of simplicity.
Set against the backdrop of the French Riviera’s most glamorous season, a blind tasting of olive oils took centre stage in Cannes on Friday 9th May, just days before the Cannes Film Festival brought its usual wave of celebrities and superyacht guests to the coast.
The prestigious setting of Port Pierre Canto played host to the Tried & Tested World’s Best Olive Oil tasting event, expertly organised by provisioning specialist Gourmet Deliveries in collaboration with Yachting Pages. Three distinguished superyacht chefs lent their discerning palates to the occasion, meticulously evaluating a curated selection of 11 premium olive oils. This impressive array spanned the spectrum, from robust, cold-pressed extra virgins to subtly infused and delicately flavoured varieties. The format was a true blind tasting: each oil was served with no indication of origin, brand, or price. Chefs were asked to judge solely on merit, assessing aroma, texture, flavour, and finish, before the bottles were revealed for a final evaluation of presentation.
All three chefs currently serve aboard private luxury yachts moored along the Côte d’Azur. Each brings over 20 years of culinary experience and more than a decade spent catering to owners and guests aboard some of the world’s finest vessels. Their verdicts offered not only professional insights, but a reminder of how complex and expressive this humble ingredient can be when viewed through a luxury lens.
The objective was to gather expert opinion through a 100% blind tasting, designed to strip away branding and bias, and focus purely on sensory performance. Each olive oil was sampled and chefs were asked to complete detailed score sheets while offering real-time commentary.
Each chef evaluated the oils across seven key metrics, rating each on a scale of one to five:
Colour – visual clarity, vibrancy, and hue, with consideration for unfiltered oils
Aroma – freshness, intensity, and aromatic complexity on the nose
Taste – balance, depth, and overall flavour profile, from fruitiness to bitterness
Aftertaste – the length, evolution, and pleasantness of the finish (timed in seconds)
Texture – mouthfeel, richness, and consistency; from buttery to dry
Acidity level – assessed impression of sharpness or smoothness
Overall presentation – after identities were revealed, chefs scored the packaging, label design, and aesthetic appeal of the full product
Total scores were tallied to determine winners in three categories:
Best Extra Virgin Olive Oil
Best Flavoured Olive Oil
Best Presentation
The outcomes, a blend of surprise and confirmation, mirrored the critical judgment of chefs who routinely craft culinary experiences for the world’s most sophisticated palates. Read on to discover the winners of this edition of Tried & Tested: World’s Best Olive Oils.
Category: Best Extra Virgin Olive Oil
This category featured six extra virgin olive oils (each tasted blind) from Greek and Italian classics to refined French expressions. The chefs assessed every sample on aroma, flavour, texture, and aftertaste, with responses ranging from quiet consensus to lively debate.
Extra virgin olive oil is obtained from the first cold pressing of fresh olives, using only mechanical methods and without the use of heat or chemicals. It is valued for its purity and low acidity (below 0.8%), with a flavour profile that is typically fresh, grassy, or fruity, often with a gentle bitterness and a clean, peppery finish. The finest oils are produced from early harvests in small quantities and tend to offer a smooth, rounded texture, with aromas that reflect both the olive variety and its region of origin.
Much like fine wine, extra virgin olive oil is increasingly judged by its provenance, harvest method, and pressing technique, qualities that elevate it from a kitchen staple to an artisanal ingredient. In this tasting, the chefs were looking for oils that offered clarity, complexity, and a sense of purpose—oils that could stand confidently at the centre of a dish or enhance it with subtle finesse.
Extra Virgin Olive Oil 1: BIO by Kalios
Description: BIO by Kalios is an organic extra virgin olive oil produced from early-harvested Koroneiki olives grown in the Peloponnese region of Greece. Cold-extracted to preserve its natural character, this monovarietal oil offers a delicate balance of fresh herbaceous notes and a subtle peppery finish. With an exceptionally low acidity level of less than 0.35%, it stands among the finest olive oils.
Price: Approximately €25.90 per 500ml
Review: Captain / Chef Glen described BIO by Kalios as a natural, easy-drinking olive oil with a smooth texture and fresh, understated aroma. He noted a gentle sweetness and pepperiness, with a subtle kick on the finish and slightly cloudy appearance as signs of authenticity.
Extra Virgin Olive Oil 2: BioOlio Organic by Centonze
Description: BioOlio Organic by Centonze is an extra virgin olive oil produced in Sicily from hand-picked Nocellara del Belice olives grown on the family’s historic estate. Cold-pressed to preserve its character, the oil offers a medium-intense fruity profile with notes of green tomato, sweet almond, and fresh herbs.
Price: Approximately €23.12 per 500ml
Review: Chef Luigi described BioOlio Organic by Centonze as having just the right level of acidity—noticeable, but well-balanced. He emphasised that acidity is a defining trait of quality olive oil, and praised this one for its clean, measured finish.
Extra Virgin Olive Oil 3: Extra Virgin Olive Oil by Fernando Pensato
Description: Extra Virgin Olive Oil by Fernando Pensato is an Italian extra virgin olive oil crafted from carefully selected olives and cold-pressed to preserve its natural intensity. It offers a balanced profile with soft bitterness, subtle almond notes, and a smooth, lingering finish. Its moderate strength and rounded texture make it a versatile choice.
Price: Approximately €25,90 per 500ml
Review: Chef Dimitar noted that Extra Virgin Olive Oil by Fernando Pensato opened up well when paired with bread. He observed a developing bitterness, followed by a long, smooth aftertaste, describing it as an oil that reveals its character gradually.
Extra Virgin Olive Oil 4: Extra Virgin Olive Oil by Mia Capri
Description: Mia Capri Extra Virgin Olive Oil is a premium Italian oil produced from carefully selected olives harvested on the island of Capri. Cold-pressed to preserve its purity and character, the oil offers a delicate, fruity profile with subtle notes of green almond, fresh herbs, and a hint of citrus.
Price: Approximately €45,00 per 500ml
Review: Captain / Chef Glen noted that Extra Virgin Olive Oil by Mia Capri was noticeably darker than the previous oils, with a pronounced grassy character and a dry, grippy texture. He suggested it would work well as a base for flavoured oils, and mentioned it would be ideal for making Provençal-style garlic mayonnaise.
Extra Virgin Olive Oil 5: Koroneiki by Château d’Estoublon
Description: Koroneiki by Château d’Estoublon is an organic extra virgin olive oil produced from the Koroneiki variety, cultivated in the southern Peloponnese region of Greece. Cold-extracted to preserve its vibrant character, this oil offers a distinctive profile with notes of green apple, sweet tomato leaf, and freshly cut grass. The result is a fruity taste with a round mouthfeel and a subtle peppery finish.
Price: Approximately €37,50 per 500ml
Review: Chef Luigi approached Koroneiki by Estoublon with methodical care, first examining its colour, then counting the seconds of its aftertaste. He highlighted the importance of visual appeal and texture, noting that superyacht owners expect olive oil to look as good as it tastes.
Extra Virgin Olive Oil 6: Huile d’Olive by Sitia Creta
Description: Huile d’Olive by Sitia Creta is a Greek extra virgin olive oil produced in the mountainous region of eastern Crete, an area renowned for its olive cultivation dating back thousands of years. Made primarily from the Koroneiki olive variety, it is cold-pressed to preserve its natural character. The oil presents a vibrant, grassy profile with notes of green tea, artichoke, and a pronounced peppery finish.
Price: Approximately €17,10 per 500ml
Review: Chef Dimitar described Huile d’Olive by Sitia Creta as bold and uncompromising, with pronounced bitterness, a green tea-like complexity, and a long, persistent finish. He noted its strength and structure make it well-suited to assertive Mediterranean dishes and marinades.
Winner: Best Extra Virgin Olive Oil
Koroneiki by Château d’Estoublon emerged as the top-rated extra virgin olive oil in this category, with an average score of 3.7 out of 5. The chefs praised its vibrant green profile, characterised by notes of green apple, tomato leaf, and freshly cut grass.
Chef Dimitar highlighted its freshness and balance, while Chef Luigi noted the smooth texture and clean, peppery finish. Captain Glen described it as “an oil with clarity and structure — something you’d reach for time and again in the galley.”
A refined expression of the Greek Koroneiki variety, it was recognised for its complexity, versatility, and understated elegance.
Category: Best Flavoured Olive Oil
In this category, chefs were invited to blind-taste five flavoured olive oils, each infused with distinctive ingredients from bright citrus and fresh herbs to deep smoke and truffle. Once the tasting was complete, bottles were revealed for a final evaluation of presentation.
Flavoured olive oils sit at a more expressive edge of the culinary spectrum. While less traditional than their extra virgin counterparts, they are increasingly valued for their ability to deliver layered, ready-to-use flavour. Used sparingly but with precision, they elevate carpaccios, finishing sauces, and even desserts, adding complexity where simplicity once stood.
However, quality varies widely. Poorly executed infusions can feel heavy-handed or artificial, while well-crafted examples offer clarity, balance, and clear culinary intent. In this tasting, chefs evaluated not only aroma, flavour, and mouthfeel, but also how natural, integrated, and gastronomically useful each oil felt in a professional setting.
Flavoured Olive Oil 1: Huile de Pistache by Maison Guénard
Description: Huile de Pistache 80% Vierge by Maison Guénard is a gourmet pistachio oil crafted from 80% virgin pistachio oil blended with 20% refined pistachio oil. This composition results in a smooth, aromatic oil with a distinctive nutty flavour. Produced through the pressing of toasted and ground pistachios, this oil boasts a rich, golden-green hue and a velvety texture.
Price: Approximately €36,15 per 500ml
Review: Chef Dimitar described this oil as remarkably complex, highlighting layered notes of citrus, greenery, and subtle salinity. He praised its fresh, vibrant flavour profile and clean finish, noting the colour as “beautiful and rich, with no muddiness”. A standout for both its clarity and depth.
Flavoured Olive Oil 2: Huile d’Olive à la Bergamote by Lucangeli
Description: Huile d’Olive à la Bergamote by Lucangeli is a distinguished extra virgin olive oil that harmoniously blends the richness of cold-pressed green olives with the vibrant essence of Calabrian bergamot. Comprising 18% bergamot, this oil is produced through a meticulous process where fresh bergamot is crushed directly with olives, ensuring a seamless fusion of flavours. Its low acidity and high polyphenol content not only contribute to its refined flavour but also to its nutritional virtues.
Price: Approximately €41,00 per 500ml
Review: Chef Luigi remarked on the oil’s intense citrus character, noting a sharp, almost floral quality that he found overpowering. While the aroma suggested freshness, the flavour proved unexpectedly complex. He felt the profile was too elaborate for his style of cooking, preferring oils with greater clarity and balance.
Flavoured Olive Oil 3: Citron by Château d’Estoublon
Description: Huile d’Olive au Citron by Château d’Estoublon is a refined French extra virgin olive oil delicately infused with the bright essence of fresh lemon. This oil offers a lively balance between the smooth, fruity notes of the olive oil and the zesty, aromatic sharpness of citrus.
Price: Approximately €94,50 per litre
Review: Captain / Chef Glen was intrigued by the oil’s unusually glossy appearance, asking, “What makes it so shiny?” He described the flavour as intriguing and layered, with a pleasing aftertaste. “It’s a tricky oil,” he noted, “complex enough to keep your attention—confusing, but in a good way.”
Flavoured Olive Oil 4: Lemon Olive Oil by Fernando Pensato
Description: Fernando Pensato’s Lemon Olive Oil is an artisanal extra virgin olive oil that harmoniously blends the richness of cold-pressed Peranzana olives with the vibrant essence of whole Gargano lemons. Both ingredients are harvested by hand and cold-pressed simultaneously in traditional pink granite mills, ensuring a seamless fusion of flavours. This oil offers a delicate balance between the fruity notes of the olive oil and the bright, citrusy aroma of lemon.
Price: Approximately €29 per 500ml
Review: Chef Luigi described the oil as bright and refreshing, with layered notes of citrus and subtle nuttiness. He noted it was “lemony, but not overpowering”, and appreciated the balance, saying it tasted like “a fresh blend of different citrus fruits”.
Flavoured Olive Oil 5: Smoked Olive Oil by Kalios
Description: Kalios Smoked Olive Oil is an artisanal Greek extra virgin olive oil crafted from late-harvest Koroneiki olives, renowned for their naturally fruity and bitterness-free profile. Employing a traditional cold-smoking technique, the oil is infused with the rich aromas of beech and olive wood, resulting in a subtle yet sophisticated smoky essence. This infusion process preserves the oil’s delicate organoleptic properties, offering a unique flavour profile that enhances a variety of dishes.
Price: Approximately €17,90 per 250ml
Review: Chef Dimitar described the oil as aromatic and well-rounded, with a smoky nose layered over notes of rosemary, citrus, garlic, and fresh herbs. He also detected hints of hazelnut, calling it “a well-composed infusion with depth and character”.
Winner: Best flavoured olive oil
Unexpected and refined, Huile de Pistache by Maison Guénard secured the top ranking in the flavoured olive oil category with an average score of 3.8 out of 5. Superyacht chefs were drawn to its smooth, nut-forward profile, marked by roasted pistachio, delicate sweetness, and a gently rounded finish.
Chef Luigi described it as “complex”, noting its depth and aromatic character. Chef Dimitar saw potential across both savoury and sweet applications, while Captain Glen praised its “warm, lingering aroma”.
Balanced and distinctive, this pistachio-infused oil stood out for its culinary flexibility and understated indulgence, becoming a quiet favourite among the tasting panel.
Winner: Best presentation
With an average score of 4.2 out of 5, Lemon Olive Oil by Fernando Pensato stood out for its distinctive presentation. The bottle features a stylised female figure adorned with citrus leaves, a design that pays homage to the brand’s roots in Italian fashion and craftsmanship. This artistic label reflects the Pensato family’s transition from shoemaking to gourmet food production, maintaining their commitment to elegance and quality. The packaging’s unique aesthetic resonated with superyacht chefs, who appreciated its blend of visual appeal and culinary promise.
Final verdict by superyacht chefs
What this tasting confirmed is what superyacht chefs already know: olive oil is never just a base. It’s a finishing element, a flavour amplifier, and often, a quiet marker of culinary precision. This edition of Tried & Tested revealed just how much complexity and character lies within a well-crafted bottle, especially when judged blind.
In the Extra Virgin category, Koroneiki by Château d’Estoublon led the field with an average score of 3.7, noted for its freshness, structure, and green vibrancy. Among the Flavoured Oils, Huile de Pistache by Maison Guénard claimed the top spot with an average score of 3.8, praised for its aromatic depth and versatility.
Best Presentation went to Lemon Olive Oil by Fernando Pensato, which scored an average of 4.2. Chefs praised its citrus-inspired design and refined branding, a visual identity rooted in the company’s Italian heritage.
Our thanks to Gourmet Deliveries for curating the selection, and to the chefs who brought expertise to the table.
To enquire about these oils for your galley, contact Gourmet Deliveries.
Introducing the chefs
A core trio of seasoned professionals led this session:
Chef Dimitar Sergeev
With over 12 years in the superyacht sector and two decades in the culinary world, Chef Dimitar Sergeev brings a globally refined, precision-driven approach to on-board dining. He is Executive Chef aboard the 67-metre (220-foot) M/Y Amor A Vida, a private and charter yacht currently docked in Cannes. Trained in Thai, French, and Japanese cuisine, with specialities in Italian and Mediterranean flavours, Dimitar is known for his meticulous technique and creative flair. From relaxed lunches on deck to elevated dining for owners and charter guests, his cuisine delivers finesse with lasting impact.
Chef Luigi
A discreet Italian chef with 20 years of culinary experience, including over five years aboard private superyachts, Chef Luigi is a Mediterranean purist with a deep appreciation for quality olive oil. He currently serves as Executive Chef on board a private 29m (95ft) motor yacht with an Italian-Brazilian owner, whose passion for fine food and Mediterranean cuisine is reflected in every detail of the on-board fine dining.
Captain / Chef Glen Woolacott
Formerly a yacht chef and now Captain of a privately owned motor yacht, Captain / Chef Glen brings over two decades of culinary and maritime experience. Having cooked on vessels of
Interesting facts about olive oil
A drizzle of high-quality extra virgin olive oil over vanilla ice cream—finished with a pinch of sea salt—creates a rich, savoury-sweet contrast. It’s a favourite trick among chefs in southern Europe and quietly gaining traction in fine dining.
Olive oil is making its way behind the bar. Mixologists use it in ‘fat-washing’ techniques to infuse spirits such as gin or tequila, creating cocktails with a silky texture and a subtle savoury note particularly effective in martinis.
In formal tastings, olive oil is aerated with a sharp slurping action intentionally loud and abrupt. It may sound odd, but this technique helps release the oil’s volatile aromas and coat the palate properly.
While often used for cooking, olive oil should not be stored near heat. Yacht chefs typically keep it in cool, dark cupboards to preserve its freshness, flavour, and antioxidant properties.
A peppery sensation at the back of the throat, sometimes enough to trigger a cough, is a hallmark of high polyphenol content. Tasters even refer to “one-cough” or “two-cough” oils to describe potency.
In fusion kitchens, a few drops of delicate extra virgin olive oil are used to dress raw fish such as tuna or yellowtail, offering richness and aroma without overpowering the dish, unlike traditional soy-based dressings.
Extra virgin olive oil has quite literally left the planet. NASA included it in culinary experiments aboard the International Space Station to study how taste and aroma are perceived in microgravity, and to provide astronauts with a familiar flavour of home.
Read more Tried & Tested reviews in our ever-growing library, which includes tests of the world’s best caviar and yacht mattresses.