Extra virgin olive oil (EVOO) is the highest grade of olive oil, made exclusively from fresh olives using mechanical extraction methods—without chemicals or excessive heat. To qualify as extra virgin, an oil must meet strict standards for both chemistry and flavor, including low free fatty acidity and a clean, defect-free taste.

We select our oils for freshness, careful production, and measurable quality. They are evaluated based on harvest timing, how quickly the olives are crushed, and independent chemical and sensory testing. Many meet the Ultra-Premium standard, which exceeds minimum extra virgin requirements and places particular emphasis on freshness and quality.

Olive oil is a perishable food, and both its flavor and nutritional quality naturally decline over time.

When unopened and stored properly, high-quality olive oil is best used within 18–24 months. Once opened, exposure to air, light, and heat accelerates aging, so we recommend using opened bottles within 12–14 months for the best flavor and quality. Olive oil doesn't suddenly expire, but older or improperly stored oil will eventually lose its freshness and should be replaced.

Yes! High-quality extra virgin olive oil is excellent for everyday cooking. With a smoke point of up to 410°F, it is well suited for sautéing, roasting, baking, grilling, and everyday meal preparation.

Many people think they should save their best olive oil for salads or special occasions, but the opposite is true. High-quality olive oil is meant to be enjoyed every day. Cooking with a fresh, flavorful olive oil can enhance the taste of your food and is one of the best ways to enjoy its quality.

As with any cooking oil, overheating beyond the smoke point can affect flavor and quality. Used within its normal cooking range, extra virgin olive oil remains a delicious and versatile choice for everyday cooking.

A peppery or slightly bitter taste in fresh olive oil is actually a sign of quality and freshness. This "healthy burn" comes from naturally occurring antioxidants called polyphenols, which are responsible for many of olive oil's health benefits.

The intensity of that peppery finish varies from one olive oil to another, depending on the olive variety and harvest. As olive oil naturally ages, these fresh flavors gradually become milder.

Fused olive oils are made by crushing fresh olives together with fresh fruits, herbs, or peppers at the same time. This traditional Italian method is known as agrumato, an Italian term referring to olives crushed with fresh ingredients. Examples include Lemon, Baklouti Green Chili, and Rosemary olive oils.

Infused olive oils are made by adding natural, botanically derived flavors to olive oil after the olives have been crushed. Both fused and infused olive oils begin with an Ultra-Premium extra virgin olive oil, typically a mild varietal selected to allow the natural flavors to shine. While the production methods are different, each creates delicious, versatile flavored olive oils designed for everyday cooking. The choice simply comes down to the flavors you enjoy most.

Yes. Our olive oils and balsamic vinegars are gluten-free, dairy-free, and soy-free. This includes Butter Olive Oil, which contains no dairy despite its rich, buttery flavor. The buttery taste comes from natural botanical flavoring, not butter.

Nutritional information and ingredients are provided on each product page to help you make informed purchasing decisions.