We have worked hard to create a wide variety of olive oil products that bring out the best flavors in all your meals. We promise that whenever and wherever you buy our olive oil, the flavor and performance will be of consistent high quality.

Using low-impact harvesting methods and 100% recyclable packaging, we believe we have found the perfect balance between crafting beautifully rich olive oils, supporting traditional techniques, and protecting the environment.

We pride ourselves on our traditions as well as our ability to evolve. We are always looking to the future in order to provide the very best experience for customers all around the world.

Smoking point is the temperature at which the oil stops shimmering and starts sending out some serious smoke signals. When cooking with oil, it is important not to exceed the smoking point as this may be harmful to our health and can ruin the taste of food.

The smoking point of an oil does not determine the quality of the oil. Each oil is different and is created with a different production process. We suggest our Extra Virgin Olive Oil for dressing and seasoning, and our Mild & Light Olive Oil and Pure Olive Oil for cooking.

It’s true that many quality indicators can only be picked up by expert judges, but two important characteristics will help you distinguish a high quality olive oil from an average one.

Aroma: The first test is all about smell. The signature fragrances you are sniffing out are fruity notes and hints of vegetables. See if you can pick up on scents such as artichoke, tomato, aromatic herbs, or almonds. Fermented or overly bitter smells can be noted in poor quality oils.

Taste: As with aroma, you can expect a pungent fruity flavor on the palate. It’s also common to note bitter and spicy tastes.

Extra virgin olive oil contains a high level of monounsaturated fats, but these are the “good fats,” proven to lower LDL cholesterol. Additionally, real extra virgin olive oil is rich in healthy antioxidants and essential vitamins.