Virgin Olive Oil*:
our specialty for gourmet use including premium
select: less than 0.5% oleic acid,
press, cold filtered and non-filtered. (Huile
d'olive vierge extra; Olio d'oliva extra vergine; Aceite de Oliva virgen
We have a light
with a sweet, fruity aroma
that has a
slight peppery aftertaste.
find this suits the tastes of many North American olive oil consumers . We also
offer a heavier
tasting oil with a
stronger olive flavor.
Oil (“Pure”, "Mild", “Light”, "Extra Light" Huile
d'olive, Olio d'oliva; Aceite de oliva; Aceite de oliva ligero)
This oil is wonderful for use in cooking and baking when a heavy olive oil
flavor is not desired. In the US market this olive is usually marketed at
"Pure Olive Oil" and "Light (in taste) Olive Oil."
de Orujo de Oliva) This product is made from the byproduct of olive oil
production mixed with virgin olive oil. This product is good for the dollar-store buyer as it cost
50-75% less than extra virgin olive oil.
& Infused Olive Oils (extra virgin olive oil & olive oil) with
Pepper, Bergamot, Lemon, Tangerine, Basil, Rosemary. For some of these
products the olives and the natural flavoring ingredients are crushed
Olive Oils - We
USDA NOP organic products using beautiful
bottles imported from Italy.
Olive Oil (Huile
d'olive raffinee, Olio d'oliva raffinato; Aceite de Oliva refinado)
perfect as a food ingredient for co-packers who want to add olive oil to
their products without a heavy olive oil taste.
As of November 2003 the IOOC standards for extra virgin are 0.8% oleic
acid. NAOOA (North American Olive Oil Association) and COOC
(California Olive Oil Council) have confirmed this standard for the North
American market as well.