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Certified Extra Virgin Olive Oils

Olive oil is a slippery subject, so to speak.  

While every olive oil purveyor claims that their oil meets the extra virgin standard, how do you really know that it does?  The federal government, through the USDA, is not checking.  Nor are the states.  The standards for olive oil in the US are purely voluntary.

This situation is why we started All Things Olive back in 2004.  The only extra virign olive oil we sell has been third-party certified extra virgin.  

The California Olive Oil Council, based in Clovis, CA, annually performs the necessary tests to ensure that what you are buying has all the nutrients and flavor of true extra virgin olive oil.

You'll also know who, specifically, made your olive oil.  Very few olive oil vendors know who actually made the oil they're selling.  And if you don't know who made the oil you're buying, what can you really know about it?  

Every bottle of olive oil we sell wears the label of the farm that produced it.  Only by knowing who made your oil can you also know when it was made, where it was made, and how it was made. 

To help you decide which oil is best for your needs, 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.