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Certified Extra Virgin Olive Oils

Olive oil is a slippery world, with little or no government oversight.  Your bottle says 'extra virgin', but, how do you really know? 

At All Things Olive you'll know 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.

The COOC does the required testing every year to ensure that what you're buying has all the flavor and healthful benefits of true extra virgin olive oil.  The COOC is the reason we only sell olive oils from California.  

You'll also know because at All Things Olive, you'll know who made your olive oil.  Unlike other retailers, every bottle 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 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!

Olio Nuovo—The first pressing of the 2020 California olive harvest is in! 
Olio Nuovo means "New Oil" in Italian, and celebrates the beginning of harvest season for olive oil.

This oil is literally harvested, pressed, bottled and shipped to you in just a few days.
It's the freshest and healthiest EVOO you can get!

Click on the Olio Nuovo category at the top left. We'll have more choices each week, so check back with us soon.

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.
“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.