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Certified Extra Virgin Olive Oils

Since we opened in 2004, we’ve had one mission—to bring you raw, cold-pressed, unfiltered olive oil sourced 100% from the USA. 

We work directly with small, family-owned farms in California.  In doing so, our olive oil is fully traceable olive oil—from the tree to your table. When you buy from All Things Olive, you'll know the name and the address of the farm that actually grew the olives and turned them into olive oil. 

Best of all, our olive oils have been certified extra virgin.  Just as with Organic, Gluten-Free, or Kosher, certification means that a qualified third party has tested and determined that your olive oil meets the standard and has all the flavor and healthful benefits of real olive oil.

With neither the federal government nor the states regulating olive oil, third party certification is the only way can you be certain of what it is you're buying.

Check out our olive oil categories to find the 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.
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 Peppery
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.
“Olio Nuovo”, or new oil, celebrates the beginning of the olive harvest season. Bottled immediately after pressing, olio nuovo is the freshest olive oil available. It's best to enjoy within four months of purchase.