The Mediterranean DOP Package
A set of regionally-specific oils produced under strict conditions to ensure the highest quality.
Extra Virgin 4x 500ml (16.9 oz)
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.
Harvest Date: 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.
Pairs Well With
CRETE GOLD PDO KOLYMVARI: Produced in the small PDO (Protected Designation of Origin) region of Kolymvari, Crete Gold is pressed from 100% Koroneiki olives. The oil is extraordinarily well-balanced with aromas of green apple, fresh cut grass and artichoke with a pleasantly light peppery finish. Koroneiki olive oil is famous for pairing well with nearly any food such as pulses, bean soups, fresh garden salads, fried potatoes, grilled vegetables and fish, and is a fantastic oil for nearly any cooking application.
VIOLA COLLERUITA DOP UMBRIA COLLI ASSISI SPOLETO: 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.
CASTELINES CLASSIC AOP VALLEE DES BAUX DE PROVENCE: This extra-virgin olive oil is the result of carefully blending the four typical olive varieties (Salonenque, Aglandau, Grossane and Verdale) of the AOP Vallée des Baux de Provence. Cold extraction at the Castelas Mill within 6 hours of harvesting helps to retain the vegetal fruity character of the olive oil and preserve the subtle and complex features of Domaine CastelaS. The resulting oil has an aromatic persistence with attractive flavors of raw artichoke, almond, apple and tomato plant. It is subtly bitter with a peppery edge that appears after a few seconds in the mouth.
VENTA DEL BARON: Since 1998 Venta del Barón, included in the PDO Priego de Córdoba, has received more than 80 awards in 8 different countries, which include "World's Best Olive Oil" by the International Olive Council as well as "Spain's Best Extra Virgin Olive Oil" from the Spanish Ministry of Agriculture. The PDO Priego de Córdoba is located in the very heart of Andalusia in the Sierras Subbéticas Natural Park. Due to its unique microclimate, the area produces internationally recognized olive oils of extraordinary quality. At the Muela olive mill in Priego de Córdoba, where the oil of Venta del Barón comes to life, the olives are cold pressed less than 15 hours after picking so that the genuine aroma of the olives is preserved, and only the best "juice" is selected according to the strict rules of the PDO Priego de Córdoba. The result is a luminous oil with intense fruity aromas of green herbs, peppermint, almond, banana and apple. Its flavor is reminiscent of vegetables such as tomatoes and artichoke, and has a slightly bitter and spicy finish.
Extra virgin olive oil is arguably the best edible oil with its pleasant flavor, antioxidant properties and health benefits. Rich in monounsaturated fatty acids, fat-soluble vitamin K, and vitamin E.
|Nutrition Facts||Serving Size 1 tablespoon (13.5 g)|
|Calories 119||% of Daily Value|
| Total Fat 14g||21%|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Potassium 0 mg||0%|
| Total Carbohydrate 0 mg||0%|
|Protein 0 g||0%|
|Vitamin A||0% Vitamin C||0%|
|Vitamin D||0% Vitamin B-6||0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
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