Morocco has been growing olives for over three thousand years. The dominant olive variety in Morocco is the Picholine Marocaine — a native variety that accounts for over 90% of all Morocco’s olive trees. This is not an accident. Centuries of cultivation and selection by Moroccan farmers produced a variety perfectly adapted to the land, resistant to the climate, and capable of producing oil with a smooth, clean, slightly fruity flavor profile with a delicate, pleasant finish.
The Picholine Marocaine yields an oil that is neither aggressively grassy nor harshly peppery — the hallmarks of oils pressed from unripe fruit, which some producers favor for intensity but which many
everyday cooks find off-putting. Our oil is balanced, approachable, and genuinely versatile. It dresses a salad beautifully, finishes a soup with elegance, and it is gentle enough to let the other flavors in your dish lead.
The olives are hand-harvested with rakes, nets and ladders. They are pressed within hours of picking.
Polyphenol Count: mg/kg
This extra virgin olive oil features the delicious aromatic flavor of fresh Basil. One of our most popular flavors, basil is easily used in so many recipes. Use with our Traditional Aged Balsamic in a Caprese salad, brown ground beef or pork with it for Italian-style recipes. Use as a bread dipper for toasted sourdough or as a finishing oil on pizza. Find yourself without fresh basil…substitute basil olive oil instead.
This extra virgin olive oil tastes like blood oranges and is great on salads, especially when used with our Traditional Balsamic. Use in place of the oil in any recipe for a hint of orange flavor. Try in baked goods, add a new twist to Asian cooking, or use to sauté salmon or scallops.
Feel guilty no more! Classic movie theater butter aroma will fill your home after sautéing your favorite veggies in this mouthwatering delight of an extra virgin olive oil. Make shrimp scampi without concern! Anywhere you use butter, replace with this heart-healthy olive oil. And don't forget to spray it on your popcorn!
Light and smooth, this single-varietal extra virgin olive oil greets the palate with abundant fruitiness balanced by a gentle zest. Harvested early for freshness, it nevertheless preserves a pleasant sweetness and a subtle almond finish—ideal for drizzling over salads, finishing grilled vegetables, or brightening simple pastas.
Polyphenol count: 454
The California Mission olive is a cold-hardy olive cultivar developed in California by Spanish missionaries in the late 18th century. It is know for both olive oil production as well as a cured olive for consumption. The oil of the Mission olive is known to be buttery in flavor and delicate, although flavor differences are pronounced depending on the time of year harvested.
This is a beautifully balanced EVOO with notes of almond, green apple and a hint of peppery spice. It has a silky texture and light golden-green hue.
Polyphenol Count: 284 mg/kg
With a fresh fruity aroma, Greek Kalamata olives are probably one of the most well-known varietal in the United States (as an olive to eat). This extra virgin olive oil has a medium to robust profile and finishes with a mild black pepper kick. Full flavored and earthy. This oil is a great dipping oil for all palates. Medium to robust flavor profile
Polyphenol count: 467
Made with extra virgin olive oil, this spicy harissa flavor showcases a combination of North African chili peppers as well as a delicious variety of spices and herbs. This versatile spicy oil can be used in so many ways - to saute vegetables (especially delicious with eggplant), marinade chicken or pork, or use as the oil in your favorite hummus recipe for a nice smoky kick.
A Neopolitan blend of rosemary, thyme, garlic, sage and marjoram, this EVOO is complex yet balanced. Inspired by the regional blends of Southern Italy. You will find this a great complement when making tomato based sauces, roasting vegetable, marinating meats and even add to egg dishes.
Enjoy the flavors of the French countryside... a blend of rosemary, savory, marjoram, thyme and lavender. A nice floral extra virgin olive oil that makes any dish pop. Popular uses of this oil would be as a finishing oil for grilled meats and vegetables; or as a sauté oil for baked fish; and it's also a beautiful option for using as a dipping olive oil for fresh bread. One exciting option is using this as a component in an herb-laden aioli or as a drizzler on roasted potatoes.
This one makes your mouth water! A great combination of garlic, basil, rosemary and oregano, it's great for dipping, sautéing or used as a finishing oil. It has a vibrant herb flavor which would be great brushed on your grilled meats. Also try in pasta with blue cheese, roasted potatoes and on your vegetables. Serve with bread or even drizzled on popcorn.
Meyer lemons are a cross between oranges and lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil. Also excellent on salads, vegetables and in marinades. Lemon chicken will never be the same!
This oil exhibits the flavor of Persian limes, also known as Tahitian limes. They are less acidic than key limes and don’t have the bitterness that lends to the key lime’s unique flavor. It’s great drizzled on fish, schicken, steaks, salads, marinades and vegetables. Combine this with our Coconut balsamic for a marinade for grilled shrimp.
One word says it all ... GARLIC! This extra virgin olive oil is one of our most popular flavors - a perfect balance of pungent garlic softened by the sweetness that occurs after roasting. One of the easiest flavors to incorporate in your cooking, you can use this as your everyday oil for pretty much everything - especially great for Italian-style recipes including garlic bread, spaghetti sauce and a topper for bruschetta. Also great for roasting or grilling vegetables, as a topping for popcorn or as a finishing oil for your favorite creamy soup.
The Picual olive accounts for 50% of the production in Spain... about 20% of the world's production. Virgin olive oil from Picual olives have high levels of polyphenols which are known to have antioxidant effects.
Flavor notes: Contrasting fruity flavor with a peppery kick, this is a great olive oil for cooking as well as in salad dressings or as a finishing oil.
Polyphenol Count: 406
This oil is very versatile with a light Roasted Chile heat in the back of the throat and a combination of Roasted Garlic and Caramelized Onion. This one is great all by itself as a bread dipping oil, or try it as a finishing oil for grilled asparagus or creamy potato soup.
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