We source our olive oils from Spain, Italy, Greece, Portugal, Chile, Australia, Peru, and more. Here's why we cast such a wide net — and why it benefits you.
Olive oil, like wine, is profoundly shaped by terroir — the combination of climate, soil, altitude, and cultivar which gives each region its distinct character.
A Spanish Picual (Peek-wall, an olive varietal name) is bold and peppery with herbal notes — incredible on grilled meats and roasted vegetables. A Greek Koroneiki (Kohr-oh-nee-key) tends to be bright and fruity with a clean finish — beautiful as a finishing oil. An Italian Coratina (Kohr-ah-tee-nah) is often more complex and bitter — stunning on pasta and bread.
No single region makes the 'best' olive oil — they each make their best oil. Our job is to bring you the freshest, highest-quality expression of each.
We also source from both hemispheres because of the harvest timing. The northern hemisphere harvests in fall; the southern in spring. By rotating our sourcing across both, we ensure that we always have fresh oil — never a year-old bottle sitting on a shelf waiting to be sold.
Veronica Foods — our primary supplier — has been sourcing and importing Ultra Premium olive oil since 1924. They partner with small, sustainable farms and apply the UP standard to every oil they bring in. We carry their best.
Ask us about where our current oils are from when you visit. We love talking about this.