Sweet, fruity and clean, with notes of green apple and tomato leaf. Just a hint of pepper and no bitterness makes this a beautiful example of a well made, mild oil.This Australian Hojiblanca won Best in Class AND Best in Show in the 2011 L.A. County Fair Olive Oil Competition. This competition is the gold standard in judging fine olive oils.
The unique flavors of morels and chanterelles combined with fresh extra virgin olive make this oil a perfect compliment to southwestern omelets, tagliatelle with mushrooms or simply as a finishing touch to a winter soup.
This magnificent white truffle oil has a fresh, distinctive aroma of white truffle that immediately fills the air with a wonderful truffle aroma. A classic finishing oil for pasta, risotto and potatoes, this oil will elevate your dishes to the next level.
Big, green and extremely straight forward. Fresh from a small farm in Chile, this oil is made from bold, rugged, Italian varietals. A bitter front and a peppery finish combine to create a beautiful Sicilian style oil with a high polyphenol count (562). Try this oil on pizza, goat cheese and spinach. Yum!
Our most popular whole fruit fused extra virign olive oil is made by crushing whole fruit meyer lemons simultaneously with fresh olives. The sweet flavors of lemon compliment the fresh olives perfectly, producing a highly aromatic lemon olive oil that is the perfect ingredient for marinating fish or as a base for a Greek salad dressing.
Crushing blood oranges with ripe olives produce this aromatic extra virgin olive oil perfect for finishing any white fish, grilled chicken or fruit salads. Try mixing this oil with our Tangerine Balsamic for a unforgettable salad dressing.
Deep red in color, our Chipotle infused extra virgin olive is smokey and slightly spicy with a perfect peppery kick at the end.