Which Olive Oil at PX Mart Is the Best? Insiders Recommend 3 Brands: 'Light, Low Smoke, Heat-Resistant, and Won't Degrade Easily' — Repurchased for 10 Years and Never Want to Switch

Recently, due to concerns over carcinogenic oils, many people have been replacing the cooking oils in their homes. Olive oil, rich in monounsaturated fatty acids and vitamin E, not only provides antioxidant and anti-inflammatory benefits but is also an excellent choice for cooking. A netizen posted on Facebook asking which olive oil brand to buy, curious about which one is best among the many available at PX Mart. After the post went viral, experienced homemakers highly recommended three brands, praising them with comments like 'I've repurchased this for 10 years and never want to switch.'

Which Olive Oil at PX Mart Is the Best? Insiders Recommend 3 Brands: 'Once You Try, You Can’t Switch'

A user posted in the Facebook group 'I Love PX Mart – Honest Reviews' asking if anyone had recommendations for olive oil brands, as they were planning to purchase one soon.

After the post was published, users responded with various suggestions: 'Don’t stick to just one type—your risk of issues is lower if you rotate,' 'Definitely skip plastic bottles,' 'It must be extra virgin; brand doesn’t matter much, but imported brands are usually better,' 'Always look for the words “extra virgin cold-pressed”—the wording must be correct. Spanish and Italian brands are fine. Avoid large bottles to keep the oil fresh. Rotate between brands—don’t stick to just one. I even drink 10cc morning and night—it’s great for your health,' 'Any EVOO is fine. Buy small bottles and rotate between several brands for maximum safety,' 'For frying, I recommend avocado oil. Olive oil is best for drinking raw or in salad dressings. For stir-frying, even lard is better,' 'Look for “extra virgin,” dark glass bottles. For extra quality, check the acidity level—below 0.8% is best. The lower, the higher the quality,' 'I only buy Yi Mei oil.'

Among these, Olitalia, Monini, and Hsi Jui received the most recommendations: 'I use Olitalia—I don’t need many different oils in my kitchen. I’m not a restaurant chef—I only cook 1–2 times a day, so I want to use the best oil,' 'Olitalia is a staple in my kitchen! Highly recommend. I’ve finished several bottles. Great for high-heat cooking. I rotate oils, but Olitalia’s extra virgin is a daily must. Perfect for drinking raw—my breakfast is boiled eggs with black pepper and a splash of this oil,' 'I buy Hsi Jui extra virgin,' 'Try Monini extra virgin olive oil. I often use it for garlic pasta—the aroma and depth are excellent,' 'I’ve been using Monini for a long time. Great for drinking raw or in dressings,' 'I recommend the Italian brand MONINI. Every morning, I take a spoonful of their classic extra virgin olive oil—it’s safe to drink raw,' 'I used to use Olita, but then I found Kang Baona extra virgin—it’s great. Small bottles mean it stays fresh, tastes good raw, has low acidity, and offers great value,' 'I rotate brands, but Hsi Jui extra virgin has the highest repurchase rate for me,' 'Olitalia works for frying, boiling, sautéing, and deep-frying,' 'I’ve used Olitalia for at least ten years.'

Can Olive Oil Be Used for Stir-Frying? Nutritionist Debunks Myths—Understanding the 4 Grades of Olive Oil

Nutritionist Yang Sihan previously shared on Facebook that olive oil can be divided into four grades based on extraction method and quality:

1. Extra Virgin Olive Oil (EVOO) The highest quality grade, extracted through physical cold-pressing. It fully retains beneficial compounds like olive polyphenols and natural fruit flavors, making it the most nutritious option.

2. Virgin Olive Oil Also physically pressed, but with slightly higher acidity than EVOO, resulting in lower quality and flavor.

3. Pure Olive Oil A blend of chemically refined olive oil with a small amount of virgin oil. Lower in nutritional value and antioxidants.

4. Pomace Oil Extracted from leftover olive pulp using chemical solvents after pressing. The lowest grade—best avoided in daily diets.

Many people worry that EVOO isn’t heat-resistant and has a low smoke point, making it unsuitable for cooking. Nutritionist Yang clarifies that genuine EVOO has a smoke point between 190°C and 210°C, making it perfectly suitable for everyday home cooking like light sautéing, boiling, or baking. Thanks to its high monounsaturated fat and antioxidant content, EVOO is quite stable when heated. However, the best way to enjoy it is raw—either in dressings or drizzled over food just before serving.

3 Tips for Choosing High-Quality Olive Oil

To select high-quality olive oil and extend its shelf life, remember these three principles:

1. Look for Authoritative Certification Labels Prioritize products with EU certification labels like DOP/PDO (Protected Designation of Origin) or IGP (Protected Geographical Indication) for greater quality assurance.

2. Choose Harvest Dates and Dark Bottles Opt for fresh oil harvested within the last 18 months. Always buy dark glass bottles to prevent oxidation from light exposure.

3. Store Away from Light and Use Within Time Limit After opening, store olive oil in a cool, dry place, away from direct sunlight and hot stoves. It’s best to finish it within 3 to 6 months to enjoy optimal flavor and nutrition.

Full discussion: 'I Love PX Mart – Honest Reviews'