Whether you’re making salad dressing from scratch or just want to dip your bread in something, picking a good olive oil is a top priority. There are countless factors that can impact the flavor, color, and quality of olive oil. Some people might prefer a mild and versatile bottle to use for everyday cooking, while others opt for something bolder.

Olive oil also comes with its own unique health benefits. Extra virgin olive oil is rich in antioxidants like polyphenols that have anti-inflammatory and cancer-fighting qualities. It also has plenty of monounsaturated fatty acids, which the FDA says can help with your overall heart health.

But not all olive oils are alike. If you want to work with the best possible product, the bare minimum you should do is buy olive oil labeled "extra virgin." Other varieties like pure olive oil, light olive oil, or just olive oil go through several other levels of processing that can negatively affect the oil's flavor and nutrient density.

That doesn't mean all extra virgin olive oil is delicious, however. So we took on the task of tasting several bottles of olive oil from over a dozen brands to identify the best (and worst) you can buy. We tested oils across the price spectrum, from standard supermarket offerings to buzzy new brands, and ranked them from worst to best. And some of our findings were actually shocking (including a budget pick that far exceeded our expectations!).

Want more Delish-approved product recommendations? Check out our favorite peanut butters, tortilla chips, and frozen french fries.

We tried to have an open mind, but Filippo Berio's olive oil was pretty disappointing. The flavor was muddy and harsh to the point where it would be pretty noticeable in your food (and not in the best way).

We would use this olive oil begrudgingly if we were to find it in our grandma's pantry. But we otherwise wouldn't purchase it for our ourselves.

Colavita is the brand we use in the Delish test kitchen, but in our blind taste test, it was overwhelmingly panned by our editors. We found it to be astringent and unpleasantly bitter, with our Food Director Rob Seixas even noting that it burns in a bad way.