Great olive oil starts with fresh fruit, careful milling, and smart storage. Here’s how to read labels, taste for quality, and keep your extra virgin olive oil at its best—every day.
Extra virgin olive oil (EVOO) is defined by strict standards: low free acidity and no taste defects. In practice, quality comes from healthy olives, quick milling, and careful handling from grove to bottle. Fresh fruit and clean extraction preserve fruity aromas, balanced bitterness, and a peppery finish.
Learn the official grade differences here: Virgin vs Extra Virgin.
Explore our single-origin EVOO bottles from Calabria.
Pour a small sip in a glass, warm it with your hand, inhale, then taste:
Want flavor guidance by cultivar? Browse our monovarietal collection.
Need a refresher? See How to Use Olive Oil for everyday tips.
Ready to taste? Explore our Olive Oil Bottles Collection.
No. Color varies by cultivar and harvest; taste is what matters—fresh, fruity, balanced bitterness, peppery finish.
No. “Best before” is a projection. Prefer bottles that list the actual harvest date.
For peak flavor, enjoy within 1–2 months if stored cool, dark, and capped tightly.
Absolutely. Use moderate heat for sautéing and roasting, then finish with a drizzle for aroma.
Taste monovarietal olive oils from Calabria—harvest-dated and bottled at the source.
Learn Hub
All our EVOO guides in one place.
Guide to Extra Virgin
Standards, freshness, and taste.
How to Use EVOO
Cooking, finishing, pairing tips.
Nutrition & Health
Calories, fats, vitamins, polyphenols.
Types of Olive Oil
Grades explained; filtered vs unfiltered.
Browse Bottles
Single-origin EVOO from Calabria.
