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A new outstanding monovarietal oil extra virgin olive oil crushed from 100% Hojiblanca olives grown on the estate of award-winning producer, Oro Bailén. The Gálvez González family spent a great deal of time and care meticulously perfecting the quality of their Hojiblanca olive oil to match that of their world-class Picual olive oil. This brand new oil from Oro Bailén is sure to impress those already familiar with the unbeatable quality the company delivers year after year. This medium-robust fruity oil begins with notes of apple and green banana alongside aromatic vegetal tones of artichoke, tomato, and hints of wild plants like fennel, peppermint and blackberry. The ripe fruit flavors persist on the palate as the oil enters with a sweet taste, then finds elegant balance with slight bitterness and progressive spiciness that lasts to the finish. The oil is excellent for bread dipping, paired with fresh fruit and vegetables, and finishing fish courses and roasted white meat.

A consistent front-runner on the international award-circuit, this is not your ordinary Picual. A truly outstanding oil in a class of its own, this extra virgin olive oil is produced in the olive groves located in the foothills of the Sierra Morena, the northern mountain range in the province of Jaén. Harvested at the beginning of November at their optimal point of ripeness, this oil has exceptionally high organoleptic characteristics, making it stand out above other oils due to the intensity of its fruity flavor and the complexity of its aromas, which include tomato, apple, banana, green almond, fig and freshly cut grass. Herbaceous and fruity, it is an exceptional balance between bitter and spicy.

This organic extra virgin olive oil, crushed from 100% Arbequina variety olives, is a medium fruity oil. It’s known for its complex vegetal aroma with hints of ripe tropical fruits, banana, parsley and basil. Its taste is fine and strong with flavors of celery, lettuce and pine nut.

An award-winning, specially-crafted blend of Organic Arbequina, Hojiblanca and Picual olives picked between the end of October and beginning of November. The oils are then stored in 2,000 liter deposits where they are analyzed, then selected in varying quantities, and finally blended by the Master Taster to create a superb olive oil with a limited production. The result is a leafy green and golden oil with a bouquet of freshly cut grass, tomato, green olive with hints of citrus and dried fruits. Its taste is well-balanced and medium to smooth in intensity with a pleasant, slightly spicy aftertaste.

This organic extra virgin olive oil, crushed from 100% Hojiblanca olives, is a medium-robust intense fruity oil. Its aroma is strong with elegant fruity notes of ripe tomato, banana and almond. Its taste is robust and spicy with notes of black pepper, sage, mint and basil. Complementary bitterness and pungency are well-balanced.

This Organic extra virgin olive oil, crushed from 100% Lechin variety olives, is a medium-light fruity oil. Lechin is known for its complex aroma of green olives and dried fruits with hints of apricot with a well-balanced flavor of ripe fruits, such as apple, with a delicate spicy finish. This is an excellent oil particularly for salted fish, anchovies, tomato salads, white meats, poultry and desserts.

This organic extra virgin olive oil, crushed from 100% Picual variety olives, is a medium-intense fruity oil. Its aroma is strong and well-rounded with fruity notes of ripe tomato and banana enriched with spicy hints of black pepper, mint and oregano. Its taste is robust with harmonious vegetal notes and a definite almond finish.

The Cassini family farm grows exclusively Taggiasca olives, and the Extremum line of extra virgin olive oil is the best of the best, made from a single grove of 400 trees that produce around 1500 bottles of oil each year. Typically a light and delicate oil, the Taggiasca Extremum elevates the expression of the olive to create an intense, fruity oil that finds harmony with its bitter and pungent counterparts. The aroma has notes of artichoke, chicory, mint and rosemary. On the palate it suggests nuanced flavors of bitter almond, musky pine, cinnamon and black pepper. Use this complex and elegant oil to enhance both raw and cooked vegetables, seafood and fish dishes, soups, risotto, soft cheeses, and roasted white meats.

Crushed from hand-picked olives in the San Polo area of Chianti, this IGP (Protected Geographical Indication) certified, medium-light fruity oil, is balanced with notes of fruit and sweet vegetables, with aromas of pumpkin, basil and fennel. Its flavor is accompanied by olives notes with a slight spicy, white pepper finish.

This olive oil is produced from 100% organic Caninese olives, the prime cultivar of the Tuscia region of central Italy. The area's volcanic soil provides essential minerals to the olive trees and helps form the oil's distinct characteristics. The oil has a fruity aroma of fresh grass and on the palate offers notes of artichoke and green almond. A well-balanced bitter and spicy finish creates a lovely harmony with the oil's fruit flavors. Try it with salmon salads, baked or fried fish, asparagus soups, pasta dishes, and even red meats. We love it drizzled over a thick slice of bread with butter.

A blend of organic extra virgin olive oils from the Tuscia region of central Italy. Produced from Leccino, Frantoio and Maurino olive trees grown in nutrient-rich volcanic soil the olives were harvested at their peak moment of ripeness in order to receive their optimum flavor and health benefits. The oil has a balanced profile with medium bitterness and pungency, and long lasting aromatic profile with notes of grass, fresh almond and artichoke. A perfect oil for cooking and dressing white meats, it's also excellent with both roasted red meats and beef tartare. Try pairing it with tuna salad, sauces, bean soup, or hard cheeses.

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.

This blend of organic extra virgin olive oils from the Tuscia region of central Italy is produced from Leccino, Frantoi, Moraiolo, and Caninese olive trees grown in nutrient-rich volcanic soil. The olives were harvested at their peak moment of ripeness in order to receive their optimum flavor and health benefits. The oil has a balanced profile with medium bitterness and pungency, and long lasting aromatic profile with notes of grass, fresh almond and olives. A perfect oil for both cooking and finishing, it's excellent with vegetable and legume soups, grilled fish and meat, bruschetta, as well as raw and cooked winter vegetables.

Picked from the Moraiolo, Frantoio, and Leccino variety olives grown on the hills of Roviglieto and Scandolaro in Colli Assisi Spoleto. These carefully selected fruits give this typical Umbrian oil an intense lingering aroma of green olives and artichoke with a harmonious balance of pungent and peppery flavors. With its intriguing aroma, it is ideal for lentil or vegetable soups, tuna and swordfish carpaccio and enhances the taste of beef tagliata, barbecued lamb chops and vegetables au gratin. It is also the perfect oil for making an olive oil gelato and ice cream.

From award-winning producer Viola comes this blend of extra virgin oils made from organic Frantoio and Moraiolo olives grown on the stony hills above Sant'Eraclio di Foligno in Umbria. The olives were produced by some of the oldest trees on the lands farmed by Marco Viola, resulting in an oil with an elegant aroma featuring scents of artichoke and wild herbs. On the palate the oil tastes rich and herbaceous, with hints of thistle adding to the fresh artichoke and herb flavors. Pair with mature cheese, raw vegetables, or bean salad as a starter. Use it to finish squash soup, freshwater fish or mushroom dishes. Also makes an excellent ingredient for baking cookies and fruit pies.

Il Sincero is an oil produced exclusively from the Moraiolo olive grown in the Sant'Eraclio di Foligno area of Umbria and is the oldest and primary variety of olive grown on the stony hillside of Viola estate. The fruit is harvested by hand in October at the beginning stage of ripeness, producing an extra virgin olive oil with a unique, intense flavor typical of this variety. This robust oil pairs remarkably well with pork fillet, grilled game, bitter green salads and pulses. It is also excellent drizzled on toasted bread, mature cheeses and citrus sorbets.

Inprivio is medium fruity oil crushed from organic Frantoio olives grown on the Viola estate in the Sant'Eraclio di Foligno area of Umbria. This extra virgin olive oil has a floral aroma with notes of artichoke, white almond, and fresh green olives. A full, complex flavor arrives on the palate, and a equilibrium of bitterness and spiciness creates great balance. This oil is excellent with fish, especially salmon or tuna tartare, and steamed white fish. Also an ideal oil for making mayonnaise

A medium fruity oil crushed from locally grown Moraiolo, Frantoio and Leccino olives grown in the Sant'Eraclio di Foligno area of Umbria. This exquisite olive oil has aromas of herb and artichoke, with notes of thistle, mint and black pepper on the tongue. It pairs well with creamy pasta and rice dishes, tuna marinade, shellfish au gratin and vegetable soup, and is also ideal with grilled radicchio, artichoke salad with sliced parmesan, meat sauces and for fish frying.