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.
Kalamata
Greek Varietal, Currently harvested in GREECE
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Light and bright, if green had a taste, this would be it!
Unripe olive tones blend with the notes of stone fruit and green banana. There is a big pungent blast on the end with pleasant but punchy pepper. Try this for dipping bread, or add a glug to your lemony chicken soup. Made very well, with extra attention to detail; this boasts high biophenols (654) and a high concentration of Oleocanthal at 468 ppm!
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Crushed: October 2024 Biophenols: 654.0
NEW!
Hojiblanca
Spanish Varietal, Currently harvested in SPAIN
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Big, bold and beautiful. This intense and robust Hojiblanca does not disappoint. Enjoy the subtleties of tomato leaf, green olives and a hint of grass. Huge pepper finish and a very tickly pungent hit on the end. Use this for making a killer dressing with our Italian Herb Balsamic, or for adding extra flavor to your skillet fried potatoes.
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Crushed: November 2024 Biophenols: 468
NEW!
Portuguese Varietal, Currently harvested in Portugal
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Pungent and strong right off the bat, this olive oil has herbaceous notes of arugula and tomato leaf; followed by a nice pepper kick.
If you’re looking to add that pepper punch to your fresh greens or a mild tasting dish, this pressing is for you. Delicious when combined with our sweet Black Currant Dark Balsamic.
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Crushed: October 2024 Biophenols: 651.10
Cobrançosa
Arbosana
Spanish Varietal, Currently harvested in PORTUGAL
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Mmmm, smooth, very creamy with a velvet mouthfeel. Enjoy the subtle tones of artichoke with just a touch of bitterness in the cheeks. The notes of unripe banana linger for a while on the end, as there is no discernable pepper. Try this on vanilla ice cream, or for sautéing zucchini.
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Crushed: October 2024 Biophenols: 247.10
Galega
Portuguese Varietal, Currently harvested in Portugal
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A nice green olive oil, with good green apple notes followed by a
wonderful pepper finish. This olive oil has a pleasant mouth feel and would be great with a nice chunk of crusty sourdough bread!
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Crushed: October 2024 Biophenols: 513.38
Arbequina
Spanish Varietal, Currently harvested in Portugal
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Forward, creamy mouth feel with good notes of artichoke and a pleasant pepper finish. This olive oil is great drizzled over some hummus with a sprinkling of smoked paprika, or paired with our coconut white balsamic
for a dreamy dressing.
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Crushed: November 2024 Biophenols: 417.10
Picual
Spanish Varietal, Currently harvested in PORTUGAL
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Yum- nutty and buttery, this Picual is silky smooth.
Notes of green almond come through the very fruity finish.
A slight pungent tickle on the end does not reveal any hint of pepper. Perfect for an Arugula salad with our Red Wine Vinegar,
or for cooking your omelet.
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Crushed: October 2024 Biophenols: 283.70
Koroneiki
Greek Varietal, Currently harvested in AUSTRALIA
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Complex and unusual, this Koroneiki is unique. Herbaceous, with artichoke and ripe banana tones. Very minimal pepper makes this a nice all-purpose oil. Try this for cooking an omelet, mixing into your favorite baking recipes, or combine with our Lavender Balsamic for a nice Spring dressing.
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Crushed: May 2024 Biophenols: 179