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Cold Pressed Olive Oil

  • $26.95
    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.
  • $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.
  • $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.
  • $29.95
    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.
  • $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.
  • $49.95
    Connoisseurs of fine extra-virgin olive oil praise this one for its lush body and delicate nutty flavor. Reflecting a distinguished culinary heritage, the premium oil is crafted in France using a custom blend of the Mediterraneans finest black olive varietals. Ripe black olives from France, Italy and Spain are cold-pressed in a stone mill within twelve hours of harvest. The result is a lush, full-bodied oil with delicate overtones of hazelnut and almond.
  • $24.95
    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.
  • $25.95
    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.
  • $34.95
    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.