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Certified Extra Virgin Olive Oils

Kensington and Bethesda Farmers Market Customers:

Place your order and it will be waiting for you at the market and we 
will refund you the online $10 shipping fee.

If this option is for you, please tell us in the "Comments" section during the checkout process.

Of course, you can also have your order delivered or shipped to your home.

Questions? Call or text Lynn at 301-520-2194/

What separates All Things Olive from other retailers is our transparency.

Each extra virign olive oil we sell is labeled 
by the producer, not by us.  Our producers grow and harvest their own olives.  Each mills, or presses, their own olive oil.  And each puts their name on the label, the date they harvested their olives, and their farm's location.

Most importantly, each of our producers voluntarily submits their oil each year to the California Olive Oil Council.  The COOC, based in Berkeley, California, does the required sensory and chemical tests to determine if an olive oil meets the true criteria for being labeled 'exta virgin'.

In a market as slippery as extra virgin olive oil, with no federal or state oversight, this transparency, this knowledge of who actually made your olive oil, when and where they made it, and that they are third-party certified, is essential.  Only knowing these facts can you be assured that what you're buying is the real thing.
Extra virgin olive oils
Below you'll find our certified extra virgin olive oils grouped into three categories.  Depending on the olive variety and harvest date, an extra virgin olive oil can be delicate and buttery, fragrant and fruity, or leafy-green and grassy.  Which is best, depends on the dish you're pairing it with.


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.