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Cold Pressed Oil

  • $19.95
    Produced in Umbria, this organic olive oil is cold pressed and infused with extract of black truffle. Black summer truffles from Italy have a mild, earthy flavor that beautifully complements the smooth, peppery foundation of the oil. Use it as a finishing oil for drizzling on everything from meats and mashed potatoes to pasta, pizza and risotto. 3.38 fl. oz. Certified organic. Made in Italy.
  • Sugg. Price: $26.95 Sale $19.99
    1n 1913, UC Berkeley professors planted a large grove of Mission olive trees in the heart of Butte County, California, a northern area of the Central Valley selected for its rich earth and dry, Mediterranean-like climate. The historic orchard currently produces some of the finest olive oil available, renown for its clean and herbaceous fruitiness tinged with a hint of peppery pungency.
  • $42.95
    This exquisite 100% single-estate extra-virgin olive oil comes from the historic Altomena estate in Tuscany, situated high in the hills overlooking the Arno valley. Because the area's soil and microclimate are ideal for growing olives, the estates land has been cultivated for more than a thousand years. Grown with out pesticides, the fruit is hand picked early in the season and immediately cold-pressed to retain its deep fruity flavors and the fresh and spicy aromas.
  • Sugg. Price: $29.95 Sale $23.99
    An estate in Uruguay's Rocha province, not far from the Atlantic Ocean, produces this premium extra-virgin olive oil. There, Spanish Picual olives are harvested by hand and then cold pressed within the hour, capturing their purest flavor and aroma. The result is a fruity, medium-intensity oil with the captivating taste profile of fresh tomatoes, figs and a hint of fresh banana skin. A gently bitter and peppery finish rounds out this South American olive oil, winner of multiple tasting awards worldwide.
  • $29.95
    In ancient times, olio santo (the "sacred oil" that represented the best of the olive harvest) was reserved for use in religious ceremonies. Today, the term identifies this award-winning extra-virgin olive oil from California's Napa Valley. Cold-pressed extra-virgin olive oil from the celebrated Central Valley growing region. Full bodied, with a robust early-harvest flavor. Wonderful for salads, pastas, grilled foods and dipping. 25.4 oz. Made in USA.
  • $39.95
    The ultimate kitchen-to-table olive oil, this award-winning Italian oil works equally well for cooking and finishing. Produced in Northern Apulia from Peranzana olives, the oil is cold-pressed using traditional granite grindstones for perfect structure and balance. The result is a robust, medium-fruity green oil whose peppery flavor offers notes of artichoke and fennel.
  • $42.95
    These extraordinary extra-virgin olive oils are made from olives grown on an Italian estate that the Colonna family has farmed for over 200 years. Wonderfully well balanced, fruity and buttery, the extra-virgin oils exhibit a consistent quality that comes from expert blending of different olive varieties, each hand harvested, milled and cold-pressed separately. Any slight cloudiness or sediment is a sign of the oils pure, natural, unfiltered state.
  • Sugg. Price: $34.95 Sale $26.99
    Produced in Californias central coast, this extra-virgin oil is crafted with care from the ripe fruit of Mission and Manzanilla olive trees. The olives are hand picked at their peak and cold-pressed on the ranch, producing an oil with exceptionally fresh flavor. The Mission olives lend the oil their prized buttery smoothness, while the Manzanillas add a full-bodied, grassy tang that stands up to infused vinegars, hearty breads and hot pastas.
  • $12.95
    With its light aroma, mild flavor and rich in fatty acids, coconut oil is a wonderful complement to baking and cooking. Rich, creamy and free of trans fats and cholesterol, it performs beautifully in place of butter and shortening, and adds distinctive taste to stir-fries and sauts. Our organic, raw oil is prepared from fresh organic coconut meat, cold pressed and bottled in its pure, unrefined statethe result is a flavorful, creamy oil with its natural nutrients intact.
  • Sugg. Price: $24.95 Sale $19.99
    Hojiblanca olives are a Spanish variety from Andalusia that also flourish in northern Victoria, Australia. This award-winning 2013 harvest oil hails from one of Australia's most esteemed olive oil producers. The Hojiblanca olives are grown in select parcels and picked at optimum ripeness, then cold-pressed within four hours a practice that earns this aromatic oil its Ultra Premium label. Extra-virgin olive oil cold-pressed from Hojiblanca olives.
  • $49.95
    This award-winning oil is produced by the Ravida family on their estate in Menfi, Sicily, from 300-year-old wild olive trees. Pressed within eight hours of hand picking, the distinctive blend of Sicilian olives brims with the flavor and aroma of green grass, tomato and almonds. Certified organic extra-virgin olive oil from Sicily. Cold-pressed from a blend of Cerasuola, Biancolilla and Nocellara olives hand harvested from 300-year-old groves.
  • $29.95
    Savor the authentic flavors of the Turkish countryside in this award-winning extra-virgin olive oil. Showcasing a proud artisanal tradition, the single-varietal oil is crafted exclusively from early-harvest Ayvalik (Edremit) olives grown on the historic Makaron Farm, located in the North Aegean part of Turkey. The olives are hand picked, then crushed and cold-pressed within a few hours of harvesting.
  • Sugg. Price: $25.95 Sale $19.99
    As harmonious as its name implies, "Quartetto Viola" extra-virgin olive oil is an artfully orchestrated blend of four California-grown Sicilian olive varieties, including Ogliarola Barese, Biancolilla, Cerasuola and Nocellara. The olives are sustainably grown, then hard-harvested and cold-pressed into artisanal oil at the Owen's Creek Ranch in Mariposa County with the exact harvest date of the olives clearly marked on the label.
  • $29.95
    Savor three extraordinary flavors with this gift set from the Lucero family, producers of olive oil in Northern California for three generations. It includes two award-winning varieties of their extra-virgin olive oil, made from olives grown near the Lucero mill and cold pressed within hours of harvesting, and a fig balsamic vinegar from Modena, Italy. Sevillano Extra-Virgin Olive Oil: Sevillano olives are a Mediterranean variety that has flourished in California's Tehama County for nearly 100 years.