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 artisanal producers in both hemispheres; depending on the pressing season, in order to ensure supreme quality.
NEW!
NEW!
Arbequina
Spanish Varietal, Currently harvested in CHILE
Creamy, rich and very well balanced, this olive oil is absolutely delicious.
Enjoy the green forward notes, followed by hints of artichoke and very slight grass. The back end packs a bit of pepper and ever so slight bitterness on the end. Try this with our Lavender Balsamic for a Springtime dressing,
or for crisping up some salad croutons in a pan.
Crushed: MAY 2026 Biophenols: 270.8ppm
Coratina
Italian Varietal, Currently harvested in PERU
Robust and intense, this olive oil is also surprisingly smooth. Big green notes of arugula and artichoke lead to a pleasant pungent kick on the end. Aroma of green banana and a pleasant bitterness throughout. Perfect for thick slices of heirloom tomatoes or for tossing on fresh pasta with a crack of black pepper.
Crushed: April 2026 Biophenols: 606.8ppm
NEW!
Spanish Varietal, Currently harvested in CALIFORNIA
Very mild and light, this olive oil is delicious on anything!
Creamy in mouth feel, with tones of green artichoke, unripe banana and tomato leaves. Super smooth and light. Enjoy this for drenching your homemade focaccia bread, or for drizzling over tomato and mozzarella with fresh basil!
Crushed: November 2025 Biophenols: 231.6ppm
Arbosana
Chetoui
Tunisian Varietal, Currently harvested in TUNISIA
Woah- this will knock your socks off!
Extremely intense and robust, we haven't had one like this in a while...not for the faint of heart!
Very bitter at first on the tongue and cheeks, it hangs around and adds black licorice notes to the grassy dandelion green aromas. If you can hang on through the bitter beginning, it finishes with slight green apple on the end. This is great for roasting hearty root vegetables, or for adding an intense punch to your lentil soup. Try drizzled over radishes, cucumbers and tomatoes for an unusual flavor combo.
Crushed: November 2025 Biophenols: 733.3ppm
Manzanillo
Spanish Varietal, Currently harvested in SPAIN
Wow, this tastes like biting into a creamy, buttery olive.
Very herbaceous, with green almond notes and very nutty tones. Prominent bitterness in the cheeks and a big wallop of pepper on the end when you take it in with some air.
This very big and robust olive oil is delicious for finishing off a hearty soup, dunking focaccia bread, or can even make frying an egg a show stopper!
Crushed: November 2025 Biophenols: 664ppm