Gallo Olive Oils: The Range and How to Choose

A guide to the Gallo olive oil range — extra virgin, pure, extra light and a canola-olive blend — and which to choose for finishing, cooking and frying.

One brand, every grade

The Gallo olive oil range covers the grades a kitchen needs, from a flavourful extra virgin for finishing to a high-smoke-point extra light for frying. Knowing what each does makes it easy to pick the right Gallo bottle for the job.

The Gallo range at a glance

• Gallo Extra Virgin Olive Oil: full-flavoured, lowest acidity — finishing and raw uses
• Gallo Olive Oil (pure): refined and milder — everyday cooking
• Gallo Extra Light Tasting Olive Oil: very mild, high smoke point — frying and baking
• Gallo Canola & Extra Virgin Olive Oil: a neutral blend — all-purpose and budget-friendly

Which Gallo oil to choose

Reach for Gallo Extra Virgin where you'll taste the oil — drizzled over salad, soup or grilled vegetables, or in a vinaigrette. Use Gallo Olive Oil (pure) for everyday sautéing and pan sauces. Choose Gallo Extra Light for frying and baking, where you don't want olive flavour. The canola-and-olive blend is a versatile, economical all-rounder.

Match the bottle to the task

• Finishing and dressings → Gallo Extra Virgin
• Everyday sauté → Gallo Olive Oil
• Frying and baking → Gallo Extra Light
• High-heat, budget cooking → Gallo Canola & Extra Virgin blend

Getting the most from it

• Save extra virgin for raw and finishing uses
• Use refined grades for high heat
• Store every bottle cool, dark and tightly capped
• Buy a size you'll use within a few months

Choosing Gallo, made simple

With an extra virgin for finishing, a pure for cooking and an extra light for frying, the Gallo range covers every job in the kitchen — just match the bottle to the heat.