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Home > Certified Extra Virgin Olive Oils
Certified Extra Virgin Olive Oils
Real Standards. Real Verification. Real Quality.
Not all olive oil labeled “extra virgin” meets the true definition of the term. In the United States, most olive oil—especially imports—is sold under voluntary or unenforced standards, leaving consumers to rely largely on trust.
Extra virgin olive oils from All Things Olive are different.
 Since we opened in 2004, we've had one mission—to bring you raw, cold-pressed, unfiltered olive oils that have been independently certified to ensure that they meet the strict extra virgin grade.
Buying real extra virgin oil begins with knowing exactly where and how your olive oil was made.
We source directly from small, family-owned farms in northern California. Our extra virgin oils are cold-pressed: extracted mechanically at low temperatures, without using heat or chemical processing. This preserves the oil’s natural structure, aromas, and beneficial compounds. Raw indicates that the oil is never refined or altered after extraction, allowing the natural character of the olives to remain intact.
Because our oils are unfiltered, they retain microscopic olive particles that contribute to a fuller mouthfeel and greater aromatic complexity. Over time, these particles naturally settle, a visible sign that the oil has not been overly processed for appearance or shelf stability.
Most importantly, the extra virgin olive oils from All Things Olive have received independent extra virgin certification. This verifies what matters most: freshness, purity, and flavor. Certified oils are rigorously tested to ensure they are free of defects, free of adulteration, and rich in the antioxidants and polyphenols associated with genuine extra virgin olive oil.
Just as with Organic, Gluten-Free, or Kosher, third-party certification means your oils has been tested and determined that it meets the standard and has all the flavor and healthful benefits of real "extra virgin" olive oil. With neither the federal government nor the states regulating olive oil, this third party certification is the only way can you be certain of what it is you're buying.
The result? Extra virgin olive oils from All Things Olive offer you:
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Vibrant, expressive flavor and intensities
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Naturally occurring antioxidants and polyphenols
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A structure that performs beautifully both raw and in cooking
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.
 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.
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 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.
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 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.
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“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.
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