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Certified Extra Virgin Olive Oils

Our olive oils are unfiltered, cold pressed solely by mechanical means, and sourced directly from the producer. 

We select only California olive oils for one very important reason—the California Olive Oil Council. 

The COOC, based in Berkeley, California, is an independent third-party that certifies whether or not an olive oil meets the true criteria for being labeled "extra virgin".

Olive oil is a slippery world, with little or no government oversight.  Only four states, in fact, even have a law that says olive oil must be made only from olives.

Our producers grown and harvest their own olives.  They mill, or "press", their own olive oil.  And each puts their label on the bottle.

This transparency, this knowledge of knowing who, specifically, made your olive oil, is what separates All Things Olive from other retailers. 

Below you'll find our certified extra virgin olive oils grouped into three categories.  Depending on the olive variety and the harvest date, an extra virgin olive oil can be delicate and buttery, fragrant and fruity, or leafy-green and grassy.

Which is best?  That depends on 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.
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.
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.