If you harvest and press olives early in the season, usually by mid-November, when they're still somewhat green, you'll produce a robust and peppery oil, full of pungency and a higher percentage of healthful anti-inflammatory attributes such as polyphenols (antioxidants).

The certified extra virgin olive oils below will hit the back of your throat with a peppery, grassy aftertaste. This is why they are often referred to as "two-cough" oils.

Use our robust and pungent oils on your stronger dishes—tuna, lamb, hummus, grilled meats and vegetables—the oil's flavor will come through. Also ideal as topping to really perk up a fresh baguette, pasta, and pizza.

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Leafy-Green and Peppery

If you harvest and press olives early in the season, usually by mid-November, when they're still somewhat green, you'll produce a robust and peppery oil, full of pungency and a higher percentage of healthful anti-inflammatory attributes such as polyphenols (antioxidants).

The certified extra virgin olive oils below will hit the back of your throat with a peppery, grassy aftertaste. This is why they are often referred to as "two-cough" oils.