Olive Oils


Arbequina olives have become very popular with farmers over the past few years because of the sweet olive oil they produce. Arbequina is a buttery, delicate oil with hints of apple and a slight peppery finish. Delicious on vegetables and meats or in a fresh pesto.

Arbequina olives are small, brown olives mostly grown in Catalonia, but also in Aragon, Andalusia and even Argentina. As well as being a table olive, it is used to produce a highly valued olive oil.


The Ascalano is a well balanced olive oil, with a sweet, buttery taste reminiscent of fresh artichoke. Ascal can be used for all purposes, and is especially flavorful on salads, vegetables, meats, bread and paired with sweeter balsamic vinegars.

Ascalano is known for its fruity, tropical notes and just a hint of Apricot. It has a lighter texture than most other oils, without sacrificing flavor. This oil excels drizzled over spaghetti and angel hair pastas and will make an excellent bruschetta. The medium fruitiness and light body of Ascalano is ideal when grilling fish, chicken, and vegetables.


When most people think of a green, Italian olive oil they think of the flavor profile of the Coratina – an early-harvest olive oil with an amazing green olive aroma with a peppery finish. A green aroma reminiscent of a tomato plant puts an exclamation mark on recipes, especially tomato and mozzarella, bruschetta or grilled vegetables.

Coratina is a special fresh treat for fans of Tuscany oil. It has a true fruity-spicy character reminiscent of Tuscany. It is early harvest oil, with a classic green-yellow color. Green fruit forward, with a full flavor finish. There is ample spice in the end, leaving you with a nice, warm feeling. Coratina is bold and will perform well in salads, as a dipper and especially in tomato and heavier bodied sauces.


Hojiblanca takes its name from the white coloring on the underside of the leaves. The oil has a high levels of fatty acid and linoleic acid. The amount of saturated fatty acids is lower than in most other oils. These characteristics make oils produced from the Hojiblanca olive ideal for the diet.

Hojiblanca has a large variety of flavors, with the most common attributes being a slight sweet taste in the beginning, a slight bitter taste of unripe fruits, and an almond aftertaste. Recommended for frying, this oil is also ideal for making bread, pasta and pastries, due to the perfect consistency it gives to dough.


This classic Greek olive oil is a great finishing or salad oil, with a fresh flavor and aroma that is not overpowering. Its complex aroma is dominated by the smell of fresh cut grass and nuts in a harmonious blend, and finishes with a light tint of pepper. Koroneiki serves as a nice drizzle of flavors over salads, breads, and grilled meat.


This natural olive oil is produced from the most common olive variety of the Provence region of France. Picholine contains the juice of the olive at its best, and is a good source of free oleic acid for good health. Picholine olive oils are known to have a unique aroma of red fruits but are very well balanced. The taste of the oil is fruity with a hint of bitterness.

The Picholine is a French cultivar of olives and is the most widely available cultivar in France. Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make excellent olive oil.


The Picual olive is the most popular variety in the world. Dominant in southern Spain, this olive oil will maintain its flavor when cooked. It is ideal for baking, sauce making or sautéing. Great on meats, vegetables or a salad dressing. Picual is woody and well-balanced, with a crisp and clean peppery finish. Known as the olive lover’s olive oil.

Picual is medium bodied and medium flavored oil with a classic Spanish taste and texture. This oil has a sweet buttery flavor and a nice ripe tomato aroma when warmed. It is a very good choice whenever a bit more flavor is desired. Picual is a well balanced all purpose oil and is a great counterpart to the more flavorful balsamic vinegars. Add some Arbequina to soften it and/or Hojiblanco to raise the smoke point. This is an all purpose oil that will be excellent on salads and in sauces. As a dipper, it will go well with grated cheese and dipping spices.