Grove 45 California EVOO

Grove 45 California EVOO


Grove 45 is an exquisite extra virgin olive oil produced on a small estate in California's Napa valley. Crushed from Italian varieties, Frantoio, Leccino, Maurino, Pendolino, Nocellara del Belice harvested in mid-November, the oil is wonderfully fruity and well-rounded with a slight peppery finish and is the proud recipient of the California Olive Oil Council Seal of Excellence. Additionally, the unique brushed aluminum bottle protects the oil from UV rays, thus sustaining its flavor characteristics until its consumption.

United States
Varietal Blends
Frantoio,Leccino,Maurino,Pendolino,Nocellara del Belice
Extra Virgin Olive Oils
Leafy Green Salads, Garden Salads, Roasted/Grilled Veg, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, Poached Fish, Soft Cheese, Pasta, Sauces
Fall 2018 (NEW)
Extra Virgin
550ml (18.6 oz)
California, United States
See Description
November 2018
Grove 45

Frequently Bought Together

Producer Profile

Grove 45

Grove 45
Grove 45 Extra Virgin Olive Oil is a venture that began in 2009 when two long time friends, Nena Talcott and Bonnie Storm, having both produced gold medal award winning extra virgin olive oils under different brands, agreed to go into business together. With both women being born in 1945, they named their new venture Grove 45. The olive groves are located on Bonnie's ranch in a remote corner of the Napa Valley where she planted olive trees imported from Italy in 1994. The business partners are involved in every aspect of the oil production, from driving the tractor to selling and delivering bottles of Grove 45, ensuring the quality of their oil is never compromised.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.