2017 New York International Olive Oil Competition Gold Award Winner.

 

Beautifully clean, with a bright, citrusy aroma and a punchy, lemony finish.

Oil from fresh and roasted garlic blended perfectly with our EVOO.

High polyphenol, early-harvest EVOO with full-bodied flavor.

Fantastically fresh, with zesty, citrusy overtones and a fruity, complex bouquet.

Extra virgin olive oil, aged Italian Balsamic vinegar, and our secret family recipe of herbs and spices

Arizona cold-pressed Valencia orange oil expertly blended with our extra virgin olive oil.

Fresh Genovese basil crushed together with our olives for a uniquely aromatic oil.

A fiery blend of ripe cayenne peppers, chiles de Arbol, and ghost chilies with our EVOO.

A smoky oil with savory notes of umami. Tastes like Sunday mornings.

Fresh-cut, organic rosemary cold-pressed with hand-picked olives.

A combination of herbs, spices, and roasted garlic steeped in extra virgin olive oil.

Nutty, malty notes of cocoa with a sweet aroma to complement both sweet and savory dishes.

Late harvest, purple ripes yield a fruity, mellow EVOO with floral overtones.

Vanilla Bean oil and unfiltered extra virgin olive oil brought into perfect balance by our Olive Oil Sommelier.

Fiery habaneros are crushed together with our olives for great depths of blazing flavor

Impossibly smooth, featuring delicate notes of shallot and garlic, with an intense flavor reminiscent of wild mushrooms.

Bacon Olive Oil & Fig Balsamic Reduction

Use Dark Chocolate, Vanilla Bean, or Delicate EVOO in most recipes for baked goods instead of butter.

Meyer Lemon, Mexican Lime, and AZ Valencia Orange in perfect balance with our Extra Virgin Olive Oil.