Tin packaging is inherently fragile and prone to denting. We ensure all tins leave our facility in perfect condition and well-packaged, however, we cannot guarantee that there will not be some denting while in transit particularly during these challenging times when the courier services are overwhelmed.
A dented tin is a cosmetic issue that does not affect the quality of the oil. Consequently we will not accept tin returns unless they are severely damaged or leaking, after all, the most important factor is the quality of the oil inside.
An olive oil unique to its production area in Valencia, this extra virgin olive oil is a special blend of 60% Picual, 20% Arbequina, and 20% Genovesa, Blanqueta and Alfafarenca, native to the area. The aroma is fresh, elegant and balanced with pronounced notes freshly cut grass with fruity notes of green banana, prunes, and green almonds. Its taste is sweet and dense, with a delightful balance of spiciness and bitterness with notes of citric fruit, green banana, artichoke and tomato. The "High Quality" oil by Masia el Altet is also a favorite by French Chef Joël Robuchon whose restaurants have amassed 28 Michelin Stars over the years.
Pairs Best With
Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, White Meat, Soups, Legumes/Pulses
Recent International Awards
2019 Athena IOOC - Gold 2019 AVPA - Green Light Fruity - Honorable Mention 2019 LA International EVOOC - Medium - Gold Medal 2019 L'Orciolo d'Oro - Medium Fruity International - Distinction 2019 NYIOOC - Silver 2019 Oil China - Light - Gold 2019 Olive Japan - Delicate - Gold 2019 Sol D'Oro - Delicate Fruit - Special Mention
2018 Athena IOOC - Gold 2018 AVPA - Green Light Fruity - Honorable Mention 2018 Leone D'Oro - Blend (World) - Honorable Mention 2018 L'Orciolo d'Oro - Medium Fruit - Honorable Mention 2018 NYIOOC - Gold 2018 Oil China - Light - Silver 2018 Olive Japan - Gold
Extra Virgin Olive Oils
Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, White Meat, Soups & Stews, Legumes/Pulses
Fall 2019 (NEW)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
500ml (16.9 oz)
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Masia el Altet
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.
The exceptional extra virgin olive oils of Masia el Altet are produced from native olives collected in the fields of the Alicante Mountains of Valencia, an area with a unique microclimate that allows the production of olives. Their rural farm is located in a narrow valley known as Polop, surrounded by mountains, pines, oaks and junipers. Bushes of sage, thyme, rosemary and mint dot the hillsides, contributing to the extraordinary beauty of the area known as the "Kingdom of Valencia." During the harvest season, the olives are picked at the ideal state of maturity and immediately transferred to the olive mill where they are cold-extracted, decanted, and preserved with nitrogen in stainless steel tanks, ensuring the oil's quality and integrity. The oils of Masia el Altet are prized by internationally recognized Michelin Star chefs and continue to garner some of the most prestigious awards in the world
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.