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Leafy-Green and Grassy

If you harvest and press olives early in the season, 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).  green olives

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.

Our supplies of certified extra virgin olive oils from the 2018 harvest are almost gone!  Please check back with us in March, for a full lineup of olive oils from the 2019 harvest.

California Olive Oil Council Member