Organic Extra Virgin Olive Oil

Traditionally grown and harvested on small family farms in Italy

17 oz. tinted glass jar First Cold-Pressed Retail: $13.99 Now: $11.02

3 liter (101.4 ounces) metal can First Cold-Pressed Retail: $55.44 Now: $50.40

Our Organic Extra Virgin Olive Oil is made from a unique blend of traditional Italian olive varieties. This olive oil is true to authentic Italian olive oils, with a complex balance of fruity and mellow flavors and a subtle artichoke bite. It is delicate and suitable for cooking as well as eating raw on salad, vegetables, meat and fish.

The certified organic olives are grown on small family farms in the secluded hills of Tuscany and other select regions of Italy. The olives are grown at high elevations where the environment is very clean and where the fly that normally attacks olives cannot survive. Some of the farms have trees dating back three hundred years. Other farms are so secluded you can only arrive by foot. At one farm on a clear day, you can see a very small leaning tower of Pisa in the distance.

All of the olives are harvested by hand. The harvesters grasp each branch near the trunk of the tree and then strip it quickly right along to the other end. The olives fall to the ground on the top of large burlap sheets that are laid around the base of the tree. The burlap is then folded so the olives gather in the center and are then transferred to buckets and loaded for transport to the press. The olives are harvested before they have ripened fully despite the fact that this is more labor intensive because unripe olives make a superior olive oil. The olives are pressed the very same day.

The Organic Extra Virgin Olive Oil is bottled every month. Before bottling, the oil is filtered because we believe the sediment in unfiltered olive oil may become rancid. All oil is bottled in dark green glass to protect it from light. Remember that oil can get heated if stored in a cabinet next to a range or oven and that can cause it to oxidize. It is best to store olive oil in a cool, dark place.

Was this information helpful to you? Share it with others:

Coconut Mayonnaise with Olive Oil

Prepared by Sarah Shilhavy Photos by Jeremiah Shilhavy

Servings: 1 ½ cups

Preparation Time: 5 minutes

• 1 whole egg
• 2 egg yolks
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Virgin Coconut Oil (melted if solid)
• 1/2 cup extra virgin olive oil

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

trans fat free!

17 oz. tinted glass jar First Cold-Pressed Retail: $13.99 Now: $11.02

3 liter (101.4 ounces) metal can First Cold-Pressed Retail: $55.44 Now: $50.40

Want to save money on Extra Virgin Olive Oil?
Join the Healthy Buyer’s Club and save!
Healthy Buyer’s Club

Extra Virgin Olive Oil Healthy Buyer’s Club Discounts
12 bottle case $115.67 - Member price! Join now!	2 (3 liter) cans $88.20 - Member price! Join now!