L.O.V.E.'s Extra Virgin Olive Oils
Our extra virgin olive oils are some of the freshest in the world!
Olives that are pressed and picked within hours make olive oil
so fresh and delicious, it will change your life!
We get our Extra Virgin Olive Oils from small artesenal producers in both hemispheres; depending on the pressing season,
in order to ensure supreme quality.
NEW
Organic Chetoui
Tunisian Varietal, Currently harvested in TUNISIA
This Organic Chetoui from Tunisia- just pressed in November 2020,
is the HIGHEST Biophenol Olive Oil we have ever gotten!
It has a total biophenol count of 1,127.9 with oleacein in the mid 200s.
The olives were picked very early and processed minimally to retain the high phenols;
this yields less oil, but creates much higher quality olive oil.
It was even tested twice to make sure the breakdown was correct, since it was higher than their original biophenol text scale. It tastes very bold and robust but is rather pleasant.
Green on the front with a big pepper finish, it also has a very noticeable bitter bite to it.
We will only have this for a limited time!
Crushed: NOVEMBER 2020!!! Biophenols: 1,127.9
WOW!
Melgarejo Picual
Spanish Varietal, Currently harvested in SPAIN
Beautiful, green and velvety- this oil is incredible!
Perfectly bright and fruity, there is virtually no bitterness or pungency to speak of.
Smooth to the last drop- this tastes like liquid gold!
Smother your popcorn in this, or combine this with our red wine vinegar
for a silky smooth dressing over fresh spinach.
Crushed: June 2020 Biophenols: 291.1
Athinolia
Greek Varietal, Currently harvested in GREECE
Come try our Greek Athinolia Olive Oil!
Bright, green, and creamy- the fruitiness of this oil bursts on the front. Smooth mouth feel, with a perfectly balanced bitterness; enjoy the surprise pepper kick on the end. This is delicious over a fresh Arugula salad with a sprinkle of Parmesan cheese shavings,
or combined with our Black Cherry Dark Balsamic for a fruit-burst dressing!
Crushed: NOVEMBER 2020!!! Biophenols: 378.7
NEW
NEW
Arbequina
NEW
Spanish Varietal, Currently harvested in CALIFORNIA
Wow- creamy, buttery and incredibly reminiscent of just-ripe avocado.
This makes the most incredible dressing when combined with our Cinnamon Pear Dark Balsamic.
Also delicious for skillet-frying potato slices, or topping your crunchy garlic bread.
Crushed: OCTOBER 2020!!! Biophenols: 236.9
NEW
Nociara
Italian Varietal, Currently harvested in SOUTH AFRICA
Robust and pungent, this olive oil is bold!
Notes of smooth, green olive gives way to green artichoke. Enjoy the pepper in the back of your throat if you sip it with a little air. This is incredible when combined in equal parts with our Red Wine Vinegar for a light, crisp dressing; or splash this over some popcorn for a real treat!
Crushed: June 2020 Biophenols: 514.2
Don Carlo
Italian Varietal, Currently harvested in SOUTH AFRICA
Bold, smooth, and green; this olive oil is well balanced!
Slight bitter on the tongue, with noticeable grassy tones and a pungent pepper burst on the end. Incredible when paired with our Fig Balsamic, or delicious to use for marinating roasted red peppers.
Crushed: May 2020 Biophenols: 422.3
Favolosa
California Varietal, Currently harvested in CHILE
Big, Bright and bitter- whew this oil knocks your socks off. Extremely robust with intense pungent finish, enjoy the noticeable bitterness in the corners of your cheeks. Great as the base for heavy sauces, or as the oil in your bread recipe. Delicious over hearty kale greens.
Crushed: May 2020 Biophenols: 519.9
Hojiblanca
Spanish Varietal, Currently harvested in AUSTRALIA
Creamy, yet bold this Hojiblanca delights.
Bright, green, creamy tones without being too fruity; the mouthfeel is velvety.
Unripe banana notes with a very rich finish- no pepper in sight.
This is delicious for a marinated bean salad, or for soaking focaccia.
Crushed: June 2020 Biophenols: 188.3