Absolutely. We will not include a receipt or any kind of pricing information in any gift packages. You or your gift recipient will only receive a Pick List of the items shipped without any pricing. 

We offer complimentary gift wrapping with our signature tissue paper and ribbons. 

Please select the Gift Wrap option at checkout.

This sensation is one of the best indications of our commitment to quality, and the high antioxidant and anti-inflammatory value in our extra virgin olive oils. A high concentration of polyphenols in extra virgin olive oil contributes to a sharp taste and resistance to oxidation. These polyphenols are strong antioxidants and have been shown to provide a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. Additionally, oleocanthal, a natural polyphenolic anti-inflammatory agent uniquely found in extra virgin olive oil, functions much the same way that ibuprofen, an over-the-counter non-steroidal anti-inflammatory drug (NSAID) does. This receptor is located at the back of the throat, which is exactly where the distinctive sting from high-quality extra virgin olive oil is felt. This unique sensation and the accompanying cough or clearing of the throat are regarded among connoisseurs as indicators of high-quality olive oil.

All Seasons olive oils are 100% plant-based, vegan, and gluten-free.

Seasons is committed to organic farming practices and our farmers and millers guarantee pesticide-free EVOO for any olive oil we sell within the FDA standard for olive oil imports. The FDA standard requires any EVOO to be free of pesticides.

Olive farmers in the Mediterranean are typically not organic certified due to varying regulations between the EU and US in addition to expensive “seal of approvals” from trade groups.  All Seasons EVOO is tested at approved IOC third-party labs and guaranteed to meet the highest, pesticide-free quality standard that certified organic olive oil would undergo.

With the exception of our Bacon Infused Extra Virgin Olive Oil, all Seasons extra virgin olive oils and infused olive oils are certified Kosher.

Our bottles are coated with a UV-protectant coating, which means you can keep your bottle on your kitchen counter or at your table without the risk of fast oxidation. If you’re going away for a while, store your oils in a cool, dry place.  Never keep your olive oil next to the stove and know that there is no need to refrigerate olive oil.

All olive oil will turn rancid and lose its aroma over time. We recommend using your EVOO within 18 months of the harvest date printed on the bottle for a peak flavor and aroma

We also generally recommend that after you open your bottle, you use it within 6 months to guarantee maximum quality. Do not wait to use your oils! Over time, any extra virgin olive oils will gradually lose their fresh flavor, the vitamin and antioxidant content will decrease, and eventually, the oil will become rancid.

Both! Our oils can be used for cooking, even for frying, because of their high smoke point typically 380F and above. Our green EVOOs are perfect for finishing most foods thanks to their fresh aroma and delicious flavor. Check out our recipe section for inspiration!

There is a common misconception that extra virgin olive oil has a low smoke point.  However, high-quality extra virgin olive oil can have a smoke point of up to 420 degrees Fahrenheit.  The smoke point of olive oil is comparable to, and in some cases even higher than, common cooking oils such as soybean, sunflower, peanut, canola, and corn oils.

It’s also important to keep in mind that most stovetop cooking is usually maxed out at 350°F—at or below the smoke point for olive oil.  Even frying, which recommends a temperature of 356F works perfectly with our EVOOs.  It is, therefore, unlikely that you will exceed the smoke point of olive oil with typical cooking methods. Don’t be afraid to use Seasons olive oil for more than just salads! Our olive oils are so fresh and delicious that they allow simple ingredients to shine. Fresh spinach or peas sautéed in extra virgin olive oil need nothing more than some sea salt and a light drizzle of Pedro Ximenez Sherry Vinegar to turn them into a remarkably delicious side dish.

The short answer is yes. The long answer is that "First Cold Pressed" is a purely commercial term with no factual meaning established in Roman times using horses and granite stone presses. Almost every EVOO produced, including most of the world’s best oils, is extracted using modern equipment at ambient temperatures in the Fall months. The olive paste that results from crushing the olives is extracted by mechanical means with the temperature requirements at  less than 30C (or < 86F) (throughout the entire milling process per International Olive Oil Council (IOC) industry standards.

All our vinegar is 100% plant-based, vegan, and gluten-free.

None of our vinegar contains added sugars.

The FDA defines “natural flavors” as chemical flavor compounds extracted directly from plants found in nature. Artificial flavors are then those not extracted from nature, but rather re-produced in the lab.

Fruit, herbs, spice extracts, meats, essential oils, oleoresins, onion powder, garlic powder are all ingredients that are classified as natural flavors.

Synthesized in the lab, Artificial Flavors come from petroleum and other inedible substances. Certain synthetic organic chemicals lend a distinctive note to imitation flavorings—for example, allyl caproate and ethyl butyrate to pineapple, benzaldehyde to almond, benzyl butyrate to raspberry, and citral to lemon.

Natural flavors are developed by isolating specific chemical ingredients from natural sources through heating, roasting, use of enzymes or alcohol to extract flavor compounds.