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Certified Extra Virgin Olive Oils

All the extra virgin olive oils we sell are third-party certified extra virgin by the California Olive Oil Council. 

The COOC, based in Berkeley, California, 
does the chemical and sensory analysis necessary to determine if an olive oil meets the true criteria for being labeled extra virgin.  Each of our olive oil producers voluntarily submits their olive oil to the COOC for this certification.

We source our olive oils directly from the producer.  Their farms range from Carmel Valley south of San Francisco, up toward Grass Valley in the Sierra Nevada foothills.  Our producers grow and harvest their own olives.  Each mills, or presses, their own olive oil.  And each producer proudly puts their name on the label.

Extra virgin olive oils
This transparency, knowing who actually made your olive oil and knowing that they are certified, is essential if you're seeking real extra virgin olive oil.  

We've grouped our certified extra virgin olive oils into the three categories that distinguish true extra virgin oils—delicate and buttery, fragrant and fruity, and leafy-green and grassy.  

Search each category below to find the extra virgin olive oil that's right for your kitchen. 

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 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.