● Extra Virgin Olive Oil*: This our specialty for gourmet use including premium select: less than 0.5% oleic acid, first press, cold filtered and non-filtered. (Huile d'olive vierge extra; Olio d'oliva extra vergine; Aceite de Oliva virgen extra).  We have a light tasting oil with a sweet, fruity aroma that has a slight peppery aftertaste.  We find this suits the tastes of many North American olive oil consumers . We also offer a heavier tasting oil with a stronger olive flavor. 

● Olive 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."

● Olive-Pomace Oil (Aceite 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.  

● Flavored & Infused Olive Oils (extra virgin olive oil & olive oil) with Garlic, Red Pepper, Bergamot, Lemon, Tangerine, Basil, Rosemary. For some of these products the olives and the natural flavoring ingredients are crushed together.

● Organic Olive Oils - We offer certified USDA NOP organic products using beautiful bottles imported from Italy.

● Refined 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. 

* NOTE: 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.