Extra Virgin Alliance

The enemies of olive oil freshness are Heat, Air and Light. Proper storage, packaging and transport will protect quality. Be sure to store your olive oil tightly capped in a cool dark place once you get it home!

Extra virgin olive oils vary in style and intensity, just like wine! Oils can range from mild to robust with a variety of olive fruit flavors from green to ripe, to complement many different dishes and tasting notes can help you appreciate these delightful differences.

Tracing your extra virgin olive oil from grove to grocery to give you knowledge and confidence, through blockchain, QR codes, etc, with special recognition given to third-party verification

A growing body of research suggests the health benefits of phenolics and other compounds abundant in extra virgin olive oil—in addition to the recognized value of the monounsaturated fats found in all olive oils

Just as with wine, the variety (or cultivar) used to make an olive oil has a big effect on the flavor! There are monocultivar oils, made from a single variety, and blends (also called coupages), made from multiple varieties

Estate production has different tiers but always means that you are buying the oil from the people who produce it so there is a high degree of control and total traceability. "Estate produced" means that the olives are both grown and milled on the property

Estate production has different tiers but always means that you are buying the oil from the people who produce it so there is a high degree of control and total traceability. "Estate grown" means that the olive farmer is also the brand owner. 

EU certified origin programs that help support local food production and authenticity

Documented origin programs help support local food production and authenticity

Farming practices that increase biodiversity in the olive grove can provide habitat for birds and animals, decrease pesticide use, and improve the health of the soil. Several certification programs exist to support increasing biodiversity

As good stewards of the land, many farmers are giving acreage back to nature and restoring the plant community that existed before the land was cultivated or grazed, encouraging wildlife

Olives are a permanent and thrifty crop, requiring lower inputs of fertilizer and water than most other crops. Beyond that, however, there are numerous ways producers can go further to increase the sustainability of olive oil production.

Organic certification indicates that both farming and milling were carried out under organic guidelines that prohibit the use of synthetic pesticides and fertilizers. Some certifiers also mandate a farm plan with a soil-building program and other requirements

Biodynamic certification by Demeter International indicates compliance with organic farming standards that go beyond the requirements of organic certification

Olive groves are a permanent crop and carbon sink, unlike most other cooking oil crops. The carbon footprint of a company is calculated based on agricultural practices, milling and transport

Preserving olive diversity is important, especially in this time of climate change. The genetic material represented by these local varieties will provide a crucial resource as agriculture adapts to changing conditions

Ancient olive trees are cultural, social and biological treasures. In addition to their historical role, these trees bring culinary and genetic diversity.

Family pride in ownership of the olive oil brand assures an especially high degree of control and accountability

Supporting independent family farmers builds strong rural communities

Growing the finest olives takes more money and effort, and purchasing policies recognize this by paying higher prices for premium quality fruit

Participation in olive and olive oil-related programs, including school and youth projects, philanthropy and support for research