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Certified Extra Virgin Olive Oils

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

We source our olive oils direct from the producer—small family farms in Northern California.  As a group, they enable us to offer you the full range of extra virgin olive flavors and intensities— from delicate-and-buttery all the way up to leafy-green and grassy. 

Whether you're looking for a healthier alternative to butter for your springtime asparagus or a hearty compliment to a winter stew, you'll find the right extra virgin olive oil below.  

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.