OOL Freshman Class Package

OOL Freshman Class Package

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BELVIS DE LAS NAVASThis sublime, organic mountain extra virgin olive oil is a blend of rare heirloom varieties known to exist only on the Belvís de las Navas estate overlooking Gibraltar and the coasts of Africa, in which only a limited number of cases are produced each year. The 18-hectare estate rests among tall cliffs, steep slopes and narrow, difficult to access terraces that sheltered the olive varieties allowing them to survive unnoticed for decades in a unique microclimate in what is known as the tail of the Subbaetic system. Today the discovery of this ancient plantation has unleashed the opportunity to create a one-of-a kind blend that includes wild organic olive strains which contribute exceptional aromatic complexity to this freshly squeezed olive juice. The grove is managed with traditional non-irrigation methods and strict organic guidelines, which reaffirms the respect to the environment. The olives are collected early in the season and crushed the same day of harvest at low temperatures to preserve the organoleptic and physiochemical properties. The oil is truly unique in flavor and perfectly balanced with aromas of freshly cut grass, ripe tomatoes, artichoke and a hint of almond with a spicy note in the end.

CORTIJO EL PUERTO ORGANIC PICUALBecause the partridge likes to spend time both in the vegetation that cohabits the groves, and in the hedges formed by the olive trees, Cortijo el Puerto selected the partridge to represent their 100% organic Picual extra virgin olive oil. The Picual olive also finds much of its nuance from these surroundings, with its aromas of freshly cut grass and field flowers, and taste reminiscent of olive leaf. Sweet and fresh on the palate, with moderate bitterness and a pleasant pungency in throat, this Picual oil shows off a good structure as its elements combine harmoniously. An excellent bread oil, especially when eaten with cheese or tomato, this oil also finds a splendid pairing with cooked artichokes, mushrooms, fried eggs, stews, and vegetable pizza.

PAOLO CASSINI TAGGIASCA S'CIAPPAUThis 100% Taggiasca olive oil is produced in the town of Isolabona in the west of Liguria, near both the Italian Riviera and Italy's border with France and Monaco. The name "S'ciappau" relates to how the Cassini mill does not completely crush the olives used for this oil. This practice, together with the absence of water during the separation phase, allows a more fruity and fragrant oil to be obtained. The result is a delicate and balanced flavor, with only slight bitter and spicy notes, making the oil a great choice for children and those who prefer more elegant flavors. You can expect aromas of fennel, cut grass and green almond. A great all-around oil for both cooking and dressing, it pairs well with fish, steamed vegetables and white meat, and is ideal for making salsa, pesto and mayonnaise.

TAMIA MAURINO ORGANIC: Produced from early-harvest 100% organic Maurino olives grown from trees in Tamia's Ucciano grove in Tuscia, this extra virgin olive oil has an intense fruity flavor that begins sweet, and then gains a balance of bitterness as the taste of freshly cut grass expresses itself. Hints of green tomato and fresh almond arrive at the finish, making this oil delightful with bean salads and grilled white meats. It also makes a fine accompaniment to shellfish, grilled mushrooms and soft cheeses.

Extra Virgin Olive Oils
Leafy Green Salads, Garden Salads, Boiled/Steamed Veg, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, White Meat, Aged Cheese, Soups & Stews, Sauces, Legumes/Pulses
Fall 2020 (NEW)
Extra Virgin
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.
4x 500ml (16.9 oz)
Italy & Spain
Fall 2020
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.

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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.