Extra virgin olive is a monounsaturated fat with 120 calories per tablespoon. This type of fat improves heart health and cardiovascular integrity. As the cornerstone of the Mediterranean diet, 2 tablespoons taken daily has shown to:
Saturated flavor of sun kissed oranges, this oil has many purposes. From chicken and seafood, to baking or as a topping for desserts, this olive could be your next favorite item in the pantry. Excellent choice for spicy greens like arugula and radicchio.
Smokey front notes, aromatic and warm. The spice/heat balance is pleasing and engaging without being overwhelming. From eggs, to salads and marinades, grilled chicken, beef, and pork or chili, this olive oil adds just enough kick to make things interesting and delicious.
Greek extra virgin olive oil that is smooth and fruity. This olive oil maintains all of its’ great qualities for a long time. Green, grassy front notes with a smooth buttery taste and slight peppery finish.
Exudes all of the great qualities that we love so much about this fresh green herb. This versatile herbal olive oil is a go-to for pastas, Caprese salad, roasting vegetables and just about anything else when you want to add that fresh from the garden flavor.
Infused with black winter truffles, this aromatic and unique oil is intense with a distinct earthy flavor. It is a game changer when added to dishes like risotto and pastas making the dishes rich and flavorful.
This olive oil is smooth with no bitter bite that garlic can sometimes have. It can be a regular kitchen staple for just anything. Aromatic and versatile, add to pastas, sauces, roasted potatoes, eggs, chicken, pork and lamb, salads and marinades. The ideas are endless.
Starts out slightly sweet and citrusy then builds in intensity. This oil combines lime, lemon, and orange. If you like heat on the upper end of hot, this olive oil is it. May be added to sauces, salsas, roasted vegetables, soups and Mexican inspired cuisine.
Morocco is the 6th largest producer of olive oil.
This is a premium blend of the Arbequina/Arbosana/Koroneiki/Picholine
olives. The aroma is fresh and grassy with a buttery softness, a hint of almond, and a pleasing, delicate peppery finish.
This seed oil is expeller pressed and refined from the seeds of grapes. It is mainly produced in the Mediterranean countries with large volumes of seeds from wine and raisin production. It has a light, delicate and nutty flavor making it a go-to for making mayonnaise and salad dressings. The high smoke point also makes it a good choice for stir frying, deep frying, and sautéing.
A superior Greek olive oil from the sandy beaches of the Southern Peloponnese, outside of Sparta, Greece. This estate olive oil is fresh and authentic with subtle front notes of lemon and lingering herbal notes of oregano, chive, and black pepper. Well suited for lamb, beef, tangy cheeses, or drizzled on spanakopita, Greek yogurt, and roasted vegetables.
This is a medium bodied Italian extra virgin olive oil from the “heel of the boot” region of Puglia.
The fragrance is aromatic and delicate with grassy, herbal undertones and a hint of sweetness reminiscent of apple and peach. The finish has a lingering peppery note and light almond aspect.
This award winning estate olive oil is from Southern Greece. Fresh and vibrant, with distinct notes of garlic, lemon, and parsley. This lovely oil is a delicious compliment to fish and pasta dishes, dipping with bread, or with warmed green olives and a touch of lemon zest.
A deep toasted aroma with finishing notes of ginger and a touch of lemon. This oil is well suited for Asian inspired dishes and dressings. Try it on grilled salmon, chicken, or salads with mandarin oranges.
Imagine strolling through the French countryside, lavender in the air. Robust and distinct, with earthy hints of a complex blend of herbs indicative of the Provence region of France. Brush on rolls or bread before baking with course sea salt. Toss with your favorite greens mixed with bleu cheese, walnuts, and dried cranberries. Notes of lavender and fennel are the duo in this signature olive oil.
Fresh Meyer lemons are crushed simultaneously with the olives producing a bright and intense lemon flavor. Sautee chicken with lemon and capers, use with seafood, or for salads. Another good oil to bake with for added flavor in lemon poppy seed muffins, cakes, and tea cakes.
Displays all of the characteristics we love about fresh country butter but without the saturated fats. Try it on popcorn, dipping seafood, or replacing butter and drizzle on green beans, spinach, asparagus, and potatoes. Get your daily dose of Omega-3 fatty acids and monounsaturated fats with this oil. Your heart will thank you!
Expeller pressed and refined, this delicate oil hails from the Burgundy and Perigord regions of France. With its’ pale color and distinct walnut flavor is it a delicious alternative to olive oil. It may be used for bread dipping, salad dressings, and baking.
A good example of a Spanish extra virgin oil, this is a complex blend of three types of olive; Hojiblanca, Picual, and Arbequina. This combination of olives produces a mellow and deep fruitiness with an herbal and buttery taste. The finish has a slight peppery aspect that is pleasing and balanced.
This is a spicy pairing of jalapeno peppers and sweet, juicy mango. A little bit of heat, with a little bit of sweet fruitiness, this oil evokes the flavors of the Caribbean. Coconut Shrimp and rice with fresh mango, chicken and red peppers, or your favorite island inspired tacos.
Evoking images of cooking over an open flame, this earthy olive oil has notes of hickory to compliment the smoky aroma. Well suited for beef, chicken, pork, and wild game. Add to baked beans and bacon for an extra dash of that campfire feel.
An Indian cuisine cooking style, this olive oil evokes all of the exotic flavors and aromas without the need for a Tandoor oven. Try it with lamb and chicken, rice and curry dishes. If you like spice and heat, this one is for you.