Williams Sonoma House Extra Virgin Olive Oil

Flavor Profile

• Smooth, mild and buttery California olive oil

Why We Love It

• The perfect go-to for everyday cooking, our extra-virgin olive oil is made from 100% California-grown late-harvest Arbequina olives and cold-pressed to preserve the fruit's smooth and subtle character. We chose it as our house oil for its extraordinary quality and taste – smooth and buttery, with a light peppery finish. Use this versatile oil in salad dressings and marinades, and for roasting, baking, finishing and drizzling.
• A Williams Sonoma exclusive.

Net Weight

• 25.4 oz./750ml.
• Certified USDA Organic.
• Certified Organic by CCOF.

• Extra-virgin olive oil.
• Certified Organic by CCOF.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.

Receiving Instructions

• Store unopened at room temperature and away from direct sunlight for up to 24 months.
• Shake before using.

Olive Oil Cake Recipe

• 1 cup (8 fl. oz./250ml) extra-virgin olive oil, plus more for greasing
• 2 cups (10 oz./315g) all-purpose flour, sifted
• 1 cup (8 oz./250g) granulated sugar
• 1 cup (7 oz./220g) firmly packed light brown sugar
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup (8 fl. oz./250ml) milk
• 3 eggs
• Grated zest of 1 lemon
• 1/2 cup (2 oz./60g) fresh blackberries, plus more for garnish
• 1/2 cup (2 oz./60g) fresh raspberries, plus more for garnish
• 1/2 cup (2 oz./60g) fresh blueberries, plus more for garnish
• 1 nectarine, peeled, pitted and sliced (optional)
• Confectioners' sugar for dusting

Preheat oven to 350°F (180°C).

Grease 9" round cake pan, line bottom with parchment paper then grease parchment.

In medium bowl, whisk together flour, both sugars, baking powder and salt.

In large bowl, whisk together olive oil, milk, eggs and lemon zest, then whisk in flour mixture until combined.

Using rubber spatula, fold in berries.

Pour batter into prepared pan.

Bake until toothpick inserted into center of cake comes out clean (approx. 1 hour).

Transfer pan to wire rack and let cool 10 minutes, then invert cake onto rack and let cool completely.

Just before serving, dust cake with confectioners' sugar and garnish with berries and nectarine slices.

Serves 8.