This is one of those rare cases where there's no regional naming confusion at all. Across Australia, the UK, and the United States, the ingredient is universally called olive oil.

The only variation you'll encounter is the grade — extra virgin olive oil, virgin olive oil, light olive oil, or simply pure olive oil. These distinctions apply globally and refer to processing method and flavour intensity, not regional preference.

If you're cooking from a recipe written anywhere in the English-speaking world and it calls for olive oil, you're after exactly the same thing regardless of where you live.

Is there actually a difference between olive oil in different countries?

The name is identical, but the product can vary. Extra virgin olive oil (EVOO) is the least processed grade — cold-pressed, unrefined, and full of that characteristic fruity, peppery flavour. It's the one most recipes are reaching for when they simply say "olive oil."

Light olive oil or pure olive oil is refined and has a much milder flavour and higher smoke point. It's better for high-heat cooking but won't give you that signature taste.

The grade matters more than the country of origin when you're substituting or shopping. Always check the label.

How to use olive oil interchangeably across recipes

If a recipe from any English-speaking source calls for olive oil, default to extra virgin olive oil for raw applications — dressings, dipping, finishing — and reach for a light or pure olive oil for high-heat cooking like frying or roasting. The two are interchangeable by volume at a 1:1 ratio, just expect a flavour difference between grades.

What if you can't find olive oil at all?

Substitute	Best For	Not Ideal For	Ratio
Avocado oil	Sautéing, roasting, dressings, baking	Recipes needing olive flavour	1:1
Grapeseed oil	Sautéing, dressings, baking, frying	Recipes needing olive flavour	1:1
Canola oil	Sautéing, baking, roasting, frying	Finishing dishes, flavoured dressings	1:1