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Certified Extra Virgin Olive Oils

As you've probably heard, olive oil is a slippery subject, so to speak.  

Every olive oil purveyor claims that their olive oil is extra virgin.  At the supermarket for example, have you ever seen a bottle of olive oil that's not labeled  "extra virgin"?  But  .  .  .  how do you really know?

The federal government, through the USDA, isn't checking.  Neither is the FDA nor the states.  In the US, the quality standards for olive oil are purely voluntary.

We opened All Things Olive back in 2004 so that you'll know who, specifically, made your olive oil. Every bottle we sell wears the lable of the farm in California that produced it.  Like any food item, only by knowing who made your olive oil can you also find out where it was made, when it was made, and how it was made.

And because our extra virgin olive oils are real, their flavor and intensity varies based upon their olive variety and when during the season they were produced.  To help you decide which is best for your table, we've grouped our extra virgin olive oils into two categories—delicate and buttery, and, leafy-green and grassy.

Check out both categories to find one that matches your taste preferences, and of course, the dish you're preparing.

Questions?  Please let us know!

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.
Leafy-Green and Grassy
Olives pressed early, when they're still somewhat green, retain a higher percentage of polyphenols (antioxidants). This gives them a robust, peppery finish; great for soups, stews, grilled vegetables, or a warm baguette.