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Certified Extra Virgin Olive Oils

If you've shopped for olive oil before, you've probably discovered that things can get a bit slippery.

"Extra Virgin".  "First Cold Press".  They're what you want, but did you know that neither the states nor the
federal government regulate those terms.  There's no enforcement, and there are no penalties for mislabeling. 

In fact, only four states even mandate that if a bottle's label says "olive oil", the oil inside must be made 
just from olives.  

So, how do you know if what you're buying is really extra virgin?  Or even really 100 percent olive oil?

When you shop with All Things Olive, you'll know.  Since we started in 2004, we've sourced our extra virgin olive oils direct from grower-producers in Northern California—small, family-owned farms from Carmel Valley up toward the Lake Tahoe foothills.  Each farm grows and harvests their own olives.  Each farm presses their own olive oil.  And each farm puts their label on the bottle.

Each farm also voluntarily submits their olive oil to the California Olive Oil Council for its seal of approval.  The COOC is an independent third-party.  It annually certifies those California olive oils that meet the true international standards for extra virgin olive oil.

Knowing who produced your olive oil is the only way that you can also find out when it was pressed, how it was pressed, and where it was pressed.  We encourage you to meet our olive oil producers.  These family farms are producing some of the best extra virgin olive oil in the world today. 

Bringing you real, fresh extra virgin olive oil is why we started back in 2004.  It's the same goal that drives us today.  

Please explore our categories below and shop with confidence that what you're buying is real, fresh extra virgin olive oil!

Delicate and Buttery
Olives pressed late in the season, when they're red, purple, or violet, produce a delicate and buttery oil. Try one on your morning bagel or toast. These oils also compliment steamed vegetables, green salads, and are great for baking.
Fragrant and Fruity
Some olives, including arbequina, ascolano, manzanillo, and sevillano, naturally produce a more fragrant and fruit-forward tasting olive oil. Ideal for green salads, steamed vegetables, and sliced tomatoes.
Robust and Peppery
Olives pressed early, when they're still somewhat green, retain a higher percentage of polyphenols (antioxidants). This gives them a peppery finish, which perks up Greek or Caesar salads, baguettes, pasta, and adds some zing to grilled vegetables.

These farms represent a variety of olive cultivars grown in a range of soils, climates and terrains.

Together, they enable All Things Olive to offer you real, fresh cold-pressed extra virgin olive oil with a wide variety of flavors and intensities—from delicate-and-buttery all the way to leafy-green-and-grassy.