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Certified Extra Virgin Olive Oils

When you shop with All Things Olive, you can shop with confidence for two very important reasons: 

  • Your extra virgin olive oil has been certified 'extra virgin' by an independent third party, the California Olive Oil Council.  The COOC, based in Berkeley, CA, annually performs the necessary tests to ensure that what you are buying has all the nutrients and flavor of true extra virgin olive oil.  
  • Every bottle of olive oil we sell wears the label of the farm that 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 two categories.  Depending on the olive variety and the harvest date(early or late), an extra virgin olive oil can be delicate and buttery 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

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.