Browse Categories
Shopping Cart
Your cart is empty.

Certified Extra Virgin Olive Oils

Bringing you real, fresh extra virgin olive oil is the reason we opened in 2004.  It's the same goal that drives us today.  

We source our olive oils direct from the producer:  small family farms in Northern California—Carmel Valley up toward Lake Tahoe.  

These farms grow their own olives.  Each mills or presses their own olive oil, and each also bottles and labels their olive oil.  

Perhaps most importantly for you, each farm has been certified as an extra virgin olive oil producer by the California Olive Oil Council, an independent third party.  The Council does the chemical and sensory analysis to determine if an olive oil meets the true criteria for being labeled extra virgin.

What sets us apart
 most from other olive oil retailers, however, is our transparency:  The oils we sell wear the label of their producer, not the retailer.  

This transparency is essential.  If you know who, specifically, grew and pressed the olives that made your oil, then you can also find out when your oil was made, how it was made, and where it was made. 
The result?  You get all the flavor and healthful benefits that only genuine extra virgin olive oil can offer. 

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.

These farms represent a variety of olive cultivars grown in a range of soils, climates and terrains.

Together, they enable All Things Olive to offer you real, fresh cold-pressed extra virgin olive oil with a wide variety of flavors and intensities—from delicate-and-buttery all the way to leafy-green-and-grassy.