All of the olive oils we offer meet the “ultra-premium” certification, which is more stringent than USDA organic.

Extra Virgin describes the first press/cold press of the freshly harvested fruit, and follows a rigorous standard of many other variables to be called an EVOO including acidity levels, taste and other chemical measures. Our fruit is harvested and crushed within 6 hours. Sometimes our family supplier harvests early or late, to maximize flavor and/or phenol content.

(There are additional grades of olive oil, which most consumers find surprising. Buyer beware! Many of our clients are shocked to discover most of the olive oil sold in the USA is ‘light’, ‘extra-live’ and ‘pure’ olive oil.)

Fused olive oil, also known as agrumato in Italy, is made by crushing ripe olives with other whole fresh fruits, herbs, spices, or even vegetables. For example, in the harvest season beautiful, mature citrus fruit is picked at the peak of ripeness, split in half and then thrown in with the olives. The olives and fruit are then crushed simultaneously. The ratios of olive fruit to other fruits, herbs, spices or vegetables can vary but is sometimes as much as 1:1.

Infused olive oil (like fused oil) is made with fresh fruits, herbs, spices or vegetables – but which do not ripen on the same timeline as the olive fruit. These are then steeped in an ultra-premium extra virgin olive oil under vacuum pressure for 6-8 hours. The finished product is carefully crafted to ensure a maximum infusion. For example, in the case of garlic (which ripens prior in the season to olive fruit), the garlic bulbs are very lightly crushed and steeped in one of our UP EVOO’s under vacuum pressure. The results are similar to fused olive oil, but the method differs.