Extra Virgin Olive Oil

Best Extra Virgin Olive Oil - Estate-Produced for Premium Flavor

OliveNation olive oil is made in Venarotta (in Italy's Marche region) the traditional, natural, organic way, without any chemicals. Because this single-origin olive oil comes from a single Estate, we have very limited quantities available. What makes Estate-produced olive oils better for cooking? DOP Certificates authenticate the olives and the oils as truly Italian and local, with certified-organic options available. Olives are hand-picked to preserve the flavors, then cold-pressed within 24 hours to create extra-virgin olive oil with low acidity (0.2% - 0.6%). Cook with them or simply drizzle on your pasta, salads, steaks, potatoes and more for fabulous taste that elevates every dish. These premium-quality extra virgin olive oils should never used for frying or sautéing due to their low smoke point.

Extra Virgin Olive Oil: No Processing Required

Most oils require some sort of processing before being consumed. Practically every vegetable oil is refined using steam or solvents before it is ready for consumption. On the other hand, freshly pressed extra virgin olive oil can be consumed immediately. Extra virgin olive oil retains all the natural flavors, vitamins and healthy attributes of ripe olives.

The Difference Between Olive Oils

Most Americans are familiar with olive oil purchased at supermarkets and other mass outlets. For the most part there is very little difference in these oils from year to year. Why? For starters these oils are blended, combining olive oils from different regions and even multiple countries to produce a consistent taste profile. Year to year there is very little difference in these oils because producers know that the average consumer expects the olive oils they purchase to have the same taste profile. On the other hand extra virgin olive oils from different estates and regions have their own distinctive taste profiles. Some might be buttery, others grassy or fruity, while others offer very light and delicate flavor. Estate olive oils are generally much more expensive, but well worth the price since only a small amount is necessary for your favorite vinaigrette or drizzling on meat and seafood.

Choosing The Right Olive Oil - Let Your Menu Be Your Guide: Different oils will have different colors and tastes. Some of our specially selected single-estate extra virgin olive oils are golden, others have a greenish tint. You may catch a hint of lemon or vanilla in one and earthy notes of grass or nuts in another. One might thrill you with an intense peppery kick, while the next will be smooth and mild. Pair them accordingly. A bold extra-virgin olive oil adds flavor to your grilled steak. With a poached whitefish, try a milder, sweeter olive oil. Keep a couple of different authentic Italian olive oils in your pantry to experiment and enjoy.