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Freshly pressed, 100% Extra Virgin Olive Oils from impeccably credentialed, Award-Winning small batch producers from around the world (Greece, Italy, Spain Portugal, Australia, Argentina, Chile, Tunisia, California, and France – to name a few!) Our artisan produced, single-varietal and custom blended EVOOs exhibit a full range of flavor profiles from mild to robust.
In order to provide our customers with the freshest oils, we follow the hemispheres and their crush seasons. Meaning every 6-7 months we transition our oils from the Northern Hemisphere to the Southern Hemisphere and vice versa. Again, this allows us to stock the freshest EVOOs (plus our Infused and Fused Flavored Oils!) available all year long!
All our Extra Virgin Olive Oils (EVOOs) are tested to meet and exceed U.S. and International standards. All of our Premium EVOOs are lab tested (by third parties!) to insure they are high in phenol content and low in free fatty acids, this helps them to maintain a shelf life of up 2 years. Upon arrival to our store, we bottle the fresh oil into our iconic 375 ml bottles, onsite. Once they are bottled and ready for purchase, we recommend consuming them within 18 months (from date of purchase) to derive their richest health benefits.
To summarize:
- All our Extra Virgin Olive Oils (EVOOs) are tested to meet and exceed U.S. and International standards
- Our California EVOOs are Certified by the California Olive Oil Council (COOC).
- Our EVOOs are of highest quality, low acidity, superior texture and aroma.
- Although not all of our EVOOs are Certified Organic, they are all produced using the Certified Organic Standards. Certification is extremely costly for some of our small, family owned farms.
- From the trees to our tanks in the shortest time possible for maximum freshness and extended shelf life.
- Stored and bottled under optimal conditions.
- Proven heart-healthy and cancer inhibiting benefits.
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Quick ViewCobrancosa Extra Virgin Olive Oil
Our iconic Portuguese Cobrançosa Extra Virgin Olive Oil displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy finish.
Crush Date: October 2023
Intensity: Medium
Country of Origin: Portugal
- Biophenols*: 450.22 ppm
- Oleic Acid*: 71.17
- PV*: 6.16
- DAGs*: 95.6
- Squalene: 7,924.6
- FFA*: 0.16
- PPP*: <0.65
- A-Tocopherols: 281.4
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.3 | Bitterness: 4.0 | Pungency: 4.5
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewPicual Extra Virgin Olive Oil
This small batch California Picual Extra Virgin Olive Oil was harvested from groves in Esparto California, Yolo County. Made from exceedingly green fruit, it displays bold fruity aromas despite its delicate nature as well as exemplary chemistry including the lowest possible documented FFA, a testament to the perfect condition of the fruit. The antioxidant - squalene content in this Picual Extra Virgin Olive Oil is also remarkably high. Notes include green banana and stone fruit.
Crush Date: October 2023
Intensity: Mild
Country of Origin: USA (California)
- Biophenols*: 236.76 ppm
- Oleic Acid*: 77.18
- PV*: 4.31
- DAGs*: 98.3
- Squalene: 12,202.6
- FFA*: 0.09
- PPP*: <0.6
- A-Tocopherols: 400.4
* As measured at the time of crush.
SMOKE POINT: 413 F
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 | Bitterness: 2.7 | Pungency: 3.0
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewArbosana Extra Virgin Olive Oil
This delicate California Arbosana is sweet and slightly floral with a creamy mouth feel, pleasing pepperiness and flavor notes of banana and almond. Harvested from groves in the Capay Valley and produced by the master millers at Boundary Bend Estate.
Crush Date: October 2022
Intensity: Mild
Country of Origin: USA - California
- Biophenols*: 363.9 ppm
- Oleic Acid: 67.62
- DAGs: 92.5
- Squalene:* 1,460.2
- FFA: 0.30
- PV: 6.02
- PPP*: <0.7
- A-Tocopherols: *436.3
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.0 | Bitterness: 2.8 | Pungency: 3.0
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5/10 | Bitterness: 2.8/10 | Pungency: 3.1/10
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewKoroneiki Extra Virgin Olive Oil
Our first ever Portuguese limited Koroneiki Extra Virgin Olive Oil is a small batch production. It displays a creamy mouth feel with some berry notes and pepperiness.
Crush Date: October 2023
Intensity: Medium
Country of Origin: Portugal
- Biophenols*: 469.21 ppm
- Oleic Acid: 76.34
- DAGs: 95.9
- Squalene: 6,577.0
- FFA: 0.14
- PV: 2.72
- PPP*: <1.1
- A-Tocopherols: 303.0
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.1 | Bitterness: 5.1 | Pungency: 5.0
Smoke Point: 375 F
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewHojiblanca Extra Virgin Olive Oil
Our ever-popular Australian Hojiblanca displays notes of sweet melon, tropical fruit and creamy green almond. This finish is delicate with a pleasing amount of pepperiness.
Crush Date: May 2023
Intensity: Mild
Country of Origin: Australia
- Biophenols*: 191.9 ppm
- Oleic Acid: 75.6
- DAGs: 94.0
- Squalene: 9,116.2
- FFA: 0.26
- PV: 4.3
- PPP*: <0.2
- A-Tocopherols: 330.3
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 6.5 | Bitterness: 2.0 | Pungency: 2.0
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewBarnea Extra Virgin Olive Oil
One of the finest examples of the Barnea variety we’ve come across, this intense early harvest olive is exceedingly fruity on the nose combining notes of tropical fruit, green apple peel and banana with a lovely lingering pepper. While we consider it to be robust, it only has a modicum of bitterness.
Crush Date: March 2023
Intensity: Robust
Country of Origin: Peru
- Biophenols*: 508.7 ppm
- Oleic Acid:69.72
- DAGs: 96.1
- Squalene: 4,066.4
- FFA: 0.20
- PV: 5.66
- PPP*: <0.9
- A-Tocopherols: 263.9
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.8 | Bitterness: 4.0 | Pungency: 5.0
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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Quick ViewKalamata Extra Virgin Olive Oil
This limited production early Kalamata has intense pepper on the finish with a wasabi like pungency and notes of apple, savory herb, creamy artichoke and almond. The combination of picking the fruit extremely early and minimal processing resulted in high phenol content and very high Oleocanthal content (147ppm), indication of the peppery sensation found in very early Kalamata fruit.
Crush Date: May 2023
Intensity: Robust
Country of Origin: Australia
- Biophenols*: 534.2 ppm
- Oleic Acid*: 78.2
- PV*: 4.0
- DAGs*: 96.1
- Squalene: 4,188.80
- FFA*: 0.2
- PPP*: <0.2
- A-Tocopherols: 348.7
* As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.4 | Bitterness: 4.0 | Pungency: 4.5
Want to learn more about the Chemistry Definitions of Extra Virgin Olive Oil? Click Here!
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