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Certified Extra Virgin Olive Oil




















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.  

We work with a small group group of family farms, from Carmel Valley, up through the Sacramento valley, and along the Sierra Nevada foothills near Lake Tahoe.  Our producers grow and hand harvest a wide variety of olives.

Importantly, because each has been certified extra virgin by the California Olive Oil Council, you know you're getting all the healthful benefits that only true, cold pressed extra virgin olive oil can give.

Delicate & Buttery
Olives pressed late in the harvest season, when they range in color from dark red, purple, all the way to black, produce a much more delicate and buttery oil. We love these oils over milder dishes, such as eggs, toast and bagels, and fresh peas.
Fragrant & 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.
Leafy Green & Grassy
The boldest, most robust category of extra virgin olive oil. It's pressed from olives when they're young and green—early in the harvest season. Leafy green and grassy olive oils go well with heartier dishes such as salmon, tuna, or hummus.
Olive-y & Peppery
Olives pressed when they're still somewhat green, retain a higher percentage of polyphenols (antioxidants). This gives them a peppery after taste, which perks up bread, pasta, and adds some zing to grilled vegetables.