L.O.V.E.'s Extra Virgin Olive Oils
Our extra virgin olive oils are some of the freshest in the world!
Olives that are pressed and picked within hours make olive oil
so fresh and delicious, it will change your life!
We get our Extra Virgin Olive Oils from small artesenal producers in both hemispheres; depending on the pressing season,
in order to ensure supreme quality.
NEW!
Spanish Varietal, Currently harvested in Australia
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Light, bright, and fresh and green! Subtle notes of green banana, this EVOO packs a pungent punch on the end. An extremely smooth mouth feel lends to making velvety salad dressing. Try combining with our White Raspberry Balsamic for a delicious vinaigrette for your spinach, goat cheese and walnut salad.
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Crushed:April 2024 Biophenols: 305.4
Picual
NEW!
Portuguese Varietal, Currently harvested in Portugal
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Wow- this olive oil is big, bold and beautiful!
Buttery mouth feel, with delicious notes of raw artichoke and green almonds. Rather nutty, with noticeable tones of black pepper; followed by a big pungent kick on the end when gulped with a bit of air.
Combine this with our Black Cherry Balsamic for a hearty winter dressing, or add a bold glug to your bean soup for some kick!
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Crushed: November 2024 Biophenols: 764.4
Lentrisca
Koroneiki
Greek Varietal, Currently harvested in CHILE
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Wow- this complex olive oil will knock your socks off! Overwhelmingly grassy on the front- tastes like the smell of fresh cut grass. Enjoy the unripe banana tones and hint of green apple fruit that gives way to a slight pepper tickle.
The gorgeous dark green color is a show stopper for caprese salad, or for topping off your cold summer Gazpacho!
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Crushed: May 2024 Biophenols: 382.2
Hojiblanca
Spanish Varietal, Currently harvested in AUSTRALIA
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Wow- Light and fresh, this olive oil is incredibly smooth. Green apple tones, along with hints of unripe banana. There is virtually no bitterness, pepper or pungency on the end- smooth sailing all the way through. Enjoy this in your banana bread recipe, or for frying up an egg.
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Crushed: April 2024 Biophenols: 119.4
Frantoio
Portuguese Varietal, Currently harvested in AUSTRALIA
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Very complex and unusual, this olive oil is unique.
Strong notes of fig leaf and cinnamon, enhanced by a robust, leafy quality that lingers on the tongue. Enjoy this with a crusty baguette for dipping, or to drizzle on broccoli florets before roasting.
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Crushed: April 2024 Biophenols: 282.2