I'm going to start cooking more at home and want to invest in a good olive oil, but at Continente and Pingo Doce there's so much variety that I get confused. What's the difference between Portuguese brands and imported ones? And what should I look for on the label so I don't end up disappointed?
I agree with what they said, but there's one detail a lot of people overlook: the harvest date. An extra virgin olive oil from three years ago isn't the same as a recent one - the quality degrades even with proper storage. Look on the label for when it was made - most quality Portuguese brands put this clearly visible, and that's a good sign.
As for the difference between Portuguese and imported ones, it's not black and white. You've got Spanish and Italian olive oils that are really good, but you also have some Portuguese ones that are pretty weak. What matters is checking if it has a harvest date, if it says "first cold press" or "cold pressed," and whether the price makes sense - a very cheap extra virgin olive oil is suspicious. Big distribution brands sometimes fool you with nice labels but mediocre content.
One practical thing: if you can taste it before you buy (some stores do tastings), that's even better. Otherwise, start with small bottles from brands you already know or that you find in food magazines. Supermarkets have decent options at various price points - just look carefully at what's written on it and don't fall for the "premium" trap just because the bottle looks nice.
The most important thing is to look for "extra virgin olive oil" on the label, because that's the category that doesn't undergo chemical treatment and has the best flavor - lots of brands sell things with names that sound premium but are actually blends. With Portuguese ones like Gallo or Borges you'll find good value for money, and imported ones from Spain or Italy tend to be pricier but aren't always better for everyday cooking. Then check the harvest date if it's listed (the more recent, the better the flavor), and if you see a dark bottle that's a sign the olive oil is better protected from light - that makes a difference in quality when you open it.
Following what they said about the label - it's true that "extra virgin" is the standard - but there's a detail a lot of people overlook: the harvest date or bottling date. An extra virgin olive oil from a year ago isn't the same thing as one harvested recently, because it degrades over time, especially if exposed to light. At Continente and Pingo Doce, look for the ones that have the harvest year listed (like "2025 harvest") and avoid the ones with no date at all or just a vague "best before 2027" - that's a sign the manufacturer doesn't want to draw attention to when it was made.
As for Portuguese brands versus imported ones, honestly the quality isn't tied to where it's from. There's excellent Portuguese olive oil and there's imported stuff that's terrible; the secret is really the label. Focus on a dark green or deep golden color (dark glass bottle ideally), because olive oil with a light, somewhat transparent color has already lost its aromas. If it has flavor descriptions on the label - "fruity," "herbaceous," that kind of thing - it generally shows that the producer is proud of the product, isn't just selling some generic blend.
In practice, what really makes the difference is the price matching the quality - a decent extra virgin olive oil costs between 5 and 10 euros at Continente or Pingo Doce, and if you spot something much cheaper with that classification, be suspicious. Portuguese brands like Gallo or Oliveira have good value for money, but that doesn't mean an imported one from Spain or Italy is worse; the trick is to check the acidity (it should be below 0.8%) and see if it comes in a dark bottle or tin, because light ruins olive oil pretty quickly. If you want to try it without spending much, go for a brand that's at least from a known cooperative - it's usually more honest than generic supermarket products.
I didn't fall into the trap of thinking expensive = better, because there are small Portuguese olive oils that cost little and are excellent, and pricey imported ones that are just marketing. Besides checking for "extra virgin" and the date, pay attention to the acidity on the label (it should be below 0.8%) - that's what really sets a good olive oil apart from a mediocre one, way more than price or origin. It's also worth trying: if you get the chance, buy a small bottle from a brand you don't know and test it at home, because taste is very personal and you might prefer a more fruity or more delicate olive oil.
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