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 Olive Oil & Vinegar
 We taste our olive oils like people taste wine in the movies. We clear our palates, sip the olive oil from a cup and savor its flavors while vigorously pulling air through our mouths. We take copious notes not just on flavor, but on all the aspects of production, often asking questions from the growers themselves. How are the olives harvested, and from what varieties? How long until they are pressed? What kind of mill is used in the pressing?
You don’t need to go through those steps to enjoy our olive oil, but rest assured, we’ve selected the best from around the world.
All of our olive oil is cold-pressed Extra Virgin – all quality oils should be, as even mediocre ones are – and more. It’s actually grown in the region cited (did you know most “Italian” olives are grown in Greece, with many others from Spain? They are bottled in Italy, since “Italian” oils can charge more), usually by a single small producer. It’s brought promptly from the tree to the press, often in just a few hours.
And you can taste it.
>> View our selection of "Olive Oil and Vinegar"
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> Olive Oil
> Vinegar
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