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Looking for the freshest olive oil?  California's 2016 harvest is in and All Things Olive has it!  
Certified extra virgin, these estate-grown, cold-pressed olive oils range in 
intensity from delicate-and-buttery all the way up to leafy-green and grassy.  Check out our extra virgin olive oils.
A must have for your pantry this spring!

Fake Olive Oil?

It's in the news. Here's how to protect yourself:   

  • Look for the name of the farm or mill that actually produced the olive oil.  Once you know who made the olive oil, you can find out where it was made, when it was made, and other important information. 

  • If your olive oil claims to be 'extra virgin', look for the seal of the qualified third party that verified it.  A third-party seal is required, just as it is with organic products.


The bottles we have been labeled by the family farms in Northern California that produced them. And each bottle we sell has been certified by the California Olive Oil Council as extra virgin.

Come taste the difference that real, fresh extra virgin olive oil can make!


On the Road with All Things Olive

On a recent trip to Slovenia we had the fun opportunity to do a tasting and tour of the Lisjak Olive Oil company in Koper.

Lisjak grows olive varieties indigenous to the Istrian peninsula, such as bjelica, buža and karbonera.  They also use a state-of-the-art mill, including the 'racking' tanks pictured below, where the freshly pressed olive oil is allowed to rest for a couple of months before bottling.

  Lisjak's oils are prized by local chefs and gourmets alike.

Pictured below are Keith Voight (left) of All Things Olive, Gregor Lisjak (center) of Lisjak Olive Oil, and Brent Hartley (right), U.S. Ambassador to Slovenia.

Washington's News Media Features All Things Olive  

WJLA Channel 7  Good Morning Washington 

       Real Olive Oil, Real Producers

Pamela Marvel and Stuart Littell
Grumpy Goats Farm
Capay Valley, CA

Pamela Marvel and Stuart Littell are partners in life and in farming.  When Pamela prepared to make good on a life-long dream—to live in the country as she had growing up on a dairy farm in Wisconsin, Stuart was a full backer and supporter.

They decided to look for the ideal place to locate a small olive grove and produce their own olive oil.  In early 2008 they bought a 20 acre farm in Capay Valley, about 80 miles northeast of San Francisco, CA.

Together they’ve made good progress on the farm:  there are now 2600 olive trees on seventeen acres.  Each year the olive varietals—Coratina, Picual, Pendolino, Itrana, Frantoio and Nocellara del Belice—are harvested by hand in the fall.

At the end of each harvest day, the fresh-picked olives are rushed to the mill at Olivino, where they are milled by a 3 ton/hour blade crusher.  The oil is separated from the crushed paste using a four batch malaxer, a three-phase decanter, and a centrifuge to complete the milling process.  Finally, the fresh oil is stored in large drums.  Each year some of the freshly milled oil is bottled as “Olio Nuovo” (new oil). 

The rest of the oil will be ready to be bottled in February/March.

Spring is the season for local and international olive oil competitions. Grumpy Goats Farm participates enthusiastically.  The oils have been rewarded with a couple dozen gold medals over the years. In 2017 Grumpy Goats Farm is a Good Food Awards winner.   The oils are certified extra virgin by the California Olive Oil Council (COOC) and certified organically grown by California Certified Organic Farmers (CCOF).


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