Most people don't know that there are as many types of olives as there are grapes, and that like wine, olive oil spans a vast spectrum of flavor profiles. There are smooth, rich olive oils, perfect for poaching fish and delicate vegetables, and sharp, grassy oils that really pop when drizzled over bread or simple pastas. Our Olive Oil Lovers collection highlights the three oils we use most often in our own kitchens.
Antheo DOP is made in the Monti Iblei highlands in eastern Sicily using the rare Verdese olive, which gives it its pronounced grassy flavor and sharp peppery character. Perfect for drizzling at the table as an assertive finishing oil.
Novo Frantoio, from western Tuscany, is soft and buttery. Pressed from Frantoio, Moraiolo, and Leccino olives, it's great with fresh salads, simple vegetable dishes, and fish.
Everyday Extra Virgin is our go-to oil for any task. A blend of Arbequina, Arbosana, and Koroneiki olives, its robust, balanced flavor makes it appropriate for a wide variety of dishes, and it is equally suited for use in cooking and as a finishing oil.