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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, from Carmel Valley up toward Lake Tahoe.  Each producer grows their own olives. Each mills their own oil and bottles and labels their oil.

Perhaps most importantly for you, the consumer, each also voluntarily submits their oil annually to the California Olive Oil Council, an independent third party, based in Berkeley, CA. The Council does the chemical and sensory analysis to determine if an olive oil meets the true criteria for being labeled extra virgin.

The result for you--all the flavor and healthful benefits that only genuine extra virgin olive oil can offer. 

Search below for the olive oil category that's right for you--delicate-and-buttery all the way up to leafy-green and grassy. 

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.