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Certified Extra Virgin Olive Oils

Olive oil is a slippery world, with little or no government oversight at either the federal or the state level.

When you shop with All Things Olive, however, you'll know that the olive oil your buying has all the flavor and healtful benefits of real extra virgin olive oil for two reasons.

Most importantly, your oil has been certified 'extra virgin' by an independent third party, the California Olive Oil Council, based in Berkeley, CA. 
This third-party certification is the reason we only sell olive oils from California.  

You'll also know because unlike other olive oil retailers, every bottle of olive oil we sell wears the label of the farm that actually produced it.  Only by knowing who, specifically, made your oil can you also find out when it was made, where it was made, and how it was made. 

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

Check out each category to find one that matches 
your taste preferences, and of course, the dish you're preparing.

Questions, please let us know

The 2020 olive harvest in California is now complete, and we are eagerly awaiting the first new oils pressed from these olives! 
We should have our full line-up of certified extra virgin oils by early March.

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.