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Since 1878, the LeBlanc family has been using age-old techniques to grind seeds and fruits on the same stone mill based in the tow...n of Iguerande in southern Burgundy. Except for adding electricity, Huilerie J. LeBlanc has changed little since 1878, the year it was founded. It is still run by a Leblanc, Jean-Charles, grandson of the founder. This is a product that delights the sauté chef while bringing unbridled excitement to salads. This unique oil with the taste of fresh green olives from France takes you on a culinary journey not unlike that of the major French "culinary stars" of Guide Michelin and Gault and Millaut to renowned restaurant chefs from Chez Panisse and Viognier. The best olive oils are the extra virgin olive oils meaning they have 1% or less acidity, as well as being "cold pressed". In the cold press process the olives are crushed between huge, finely chiseled stones to produce a pulp, which is then layered on mats and hundreds of tons of pressure are applied to extract the oil. These oils are unfiltered or refined. The Leblanc family has been perfecting this process since 1878. Remember great tastes start with using the finest ingredients. read more

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These flavored extra virgin olive oils are premium products compared to lesser infusions. Rather than merely infusing, Villa Manod...ori brand flavored olive oils are made by blending premium quality extra virgin olive oil with 100% natural essential oils that provide the various flavorings. Using a unique distillation process that preserves the integrity of the essential oils' aroma and taste, maximum flavor is maintained because no cooking is involved in extraction. The olive oil itself is made from select olives that are cold pressed with care. We offer four piquant flavors: Lemon: This oil is excellent to season green salads and fish. Rosemary: This oil is suitable to aromatize roasted meats and boiled meats. Garlic: This oil is great for seasoning bruschetta, fish, and shellfish. Chili: This oil gives flavor to sauces, seasons meat, pasta, or try drizzled on cheese. Varieties sold separately. read more

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Castelas is an estate bottled and produced extra virgin olive oil from Les Baux in Southern France. This Provencal-style oil is ea...rly hand-harvested and cold-pressed. With aromas of cut grass and flavors of artichokes and almonds, this oil has the perfect amount of peppery-ness to lend a long-lasting flavor. Enjoy this dazzling oil over grilled lamb, raw asparagus salads, or a simple bowl of baby peas. This premier oil has won numerous prizes including an exceptional score of 95 in the 2011 Flos Olei. The Flos Olei is the highly regarded guide to the world's best extra virgin olive oils, and the first guide dealing on an international scale with extra virgin olive oils, strictly selected by a panel of expert tasters. read more

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The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody... war, and the oil of its fruit has anointed the noblest of heads throughout history. Today we value extra-virgin olive oil for its nutritional and healthful virtues. Enjoy this collection of olive oils from Chile, Italy, Tunisia, and Greece to experience the range of flavors: Las Doscientas Extra Virgin Olive Oil: (Chile) This EVOO is light and healthy. Cold-pressed and delicious, this house blend is made from a collection of olives, each variety hand-picked from a small family farm. (500 ml) Fini Extra Virgin Olive Oil: (Italy) Pressed solely from Italian olives that are native to Italy, this glorious oil from the world famous Fini brand offers hints of almond and a very fresh quality. This EVOO is for those who crave the best the world has to offer. Enjoy this superb extra virgin oil drizzled over steak, salads or especially fish. (250 ml) Les Moulin Mahjoub Organic Extra Virgin Olive Oil: (Tunisia) This olive oil from Tunisia is certified organic. This elegant, unfiltered oil is emerald in color with aromas of freshly picked vegetables. (500 ml) Extra Virgin Olive Oil by Iliada: (Greece) For 2,000 years, people have journeyed to Greece for its highly prized olive oil. This one comes from the southern part of the country. (500 ml) Please Note: Any oil temporarily out of stock will be substituted with a similar oil. This item is not packaged as a gift. If you would like the gift packaged version of this item you will need to add this item to your cart and then select our "Create Your Own" basket option to your cart for an additional $19.99. read more

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Truffles grow underground and range in color from almost black to off-white. The white varieties have subtler flavors than the bla...ck truffles and lend extra virgin olive oil an almost garlicky flavor with full, earthy overtones. The white truffle is in season from September to December and is also used raw, thinly sliced over pasta, risotto, or omelettes. It has a very strong, pleasant aroma. The unique flavor and limited production of truffles command a price of up to $900 per pound, depending on the type. A superb way to capture their flavor and extend their use is to make truffle oil by soaking them in olive oil. Truffle oils are generally not used in cooking, as the heat adulterates their flavors. Instead, they are added after a dish is prepared or used in salads and other cold dishes. This quality truffle oil from De Medici achieves its pungent, woodsy aroma and earthy flavor by balancing the white truffle infusion with the delicate flavor of Ligurian EVOO. This compares favorably to the more commonly available truffle oils made with Umbrian oil, as the more forceful Umbrian extra virgin blocks the truffle flavor while only letting its aroma come through. Add a dash of this important condiment to pasta, risotto, eggs, or just about anything that needs an earthy, perhaps garlicky kick. read more

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Nestled in the fertile Mejerda Valley of North Central Tunisia, the Mahjoub family produces one of the finest olive oils available... in the world market today. Handpicked in December and January, just as they are turning from green to black, the olives are crushed in the family's ancient gear press. Decantation of the resulting oil from the vegetable water is done by hand, in a process known as "a la feuille". This unfiltered oil is emerald in color with aromas of freshly picked vegetables. Soft and clean on the palate with a lingering, prickly finish. Certified Organic. read more

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The unique flavor of the Porcini mushroom, prized for centuries, has been truly captured in this wonderful oil. Using only the fin...est Organic Extra Virgin Olive Oil and Organic Porcini Mushrooms, this classical oil will add that warm, woodsy depth to steaks, pasta, and of course, risotto. Try when cooking eggs or drizzled on grilled chops. Unlike lesser brands that only use Porcini essence or extract, da Rosario uses real, organic porcini mushrooms to give this oil its true, natural flavor. read more

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From the makers of France's world famous Roquefort cheese comes this exceptional, organic olive oil. Papillon is a cold pressed ex...tra virgin olive oil, with a low acidity at 0.23% (normally 0.8% for extra virgin olive oil) which gives it a very fruity taste, neither spicy or bitter, with notes of apple, artichoke and almond. Their organic practices ensure that there is no pesticide residue. Papillon Extra Virgin Olive Oil is a pure expression of the olives' flavor and retains all of its nutritional qualities. In the shadow of the Canigou mountain in France, the olive grove is set out along the Via Domitia, spanning over 74 acres of land bathed in the beautiful Mediterranean heat. Papillon extra virgin olive oil was born from this sun drenched land, obtained by a knowing blend of two olive varieties (Arbequina, a Catalan variety and Koroneiki, a Greek variety) chosen for both their aroma and flavor. The Papillon grove holds over 45,000 trees with a rustic Provencal villa and olive mill at the heart of the property. In 2008 Papillon erected a brand new mill to extract the olive oil: the Combusta Mill. This mechanical mill ensures the olive oil is extracted even faster than before, ensuring a smooth, delicious oil. Gold medal winner at the Concours General Agricole in Paris in 2013 read more

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Olive Oil is the basis of the Mediterranean diet. Greece produces more than 430,000 tons of olive oil annually, and more than 75% ...of that is Extra Virgin Olive Oil. They sell at least 40% of their very best olive oil to Italy for blending purposes. This oil is a real taste of Greece, with a smooth and fruity taste. It is 100% Greek Protected Designation of Origin and pressed exclusively from Greek olives. read more

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The Smoked Olive Extra Virgin Olive Oil is made from fresh, premium California olives. Their unique cold-smoking process (patent p...ending) preserves the flavors and integrity of the olive oil, for quality you can taste. Available in two varieties: Sonoma: the award winning Sonoma blend has a bold smoky flavor, with a subtle olive finish. This naturally wood-smoked extra virgin olive oil is extraordinary drizzled over shrimp, steaks or roasted artichokes Napa: This blend has a light smoky flavor, with a robust olive finish. For those who love a more pronounced olive flavor, this is a superb award winning olive oil! Napa is irresistible when drizzled over most pasta dishes and sumptuous on vine-ripened tomatoes or roasted asparagus. Try mixing it with mayonnaise for dipping artichokes and you'll never turn back! Varieties Sold Separately. read more

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Morgenster is an estate bottled and produced extra virgin olive oil from Stellenbosch, South Africa. Located in the heart of the r...ich, wine growing region, the Morgenster Estate's award winning oil contains no additives or preservatives and is neither filtered nor refined. Made with a blend of 14 Italian varieties of olives, this oil imparts flavors of artichokes, green apples, and almonds and is followed by a long, peppery finish. It is the first South African oil to receive the prestigious L'Orciolo d'Oro Award and also scored an amazing 97 points in both the 2010 and 2011 editions of Flos Olei. (The L'Orciolo d'Oro Award was started as a competition to judge the best Italian produced oils and was opened up to international oils in 1999.) Morgenster is the only extra virgin olive oil from South Africa - the origin and terroir that produces some of the world's greatest wines. Located in the Stellenbosch region, the epicenter of South African wine production, Morgenster has the advantage of working closely with wine experts and horticulturalists, as is the case with so many of the world's greatest oils. This allows them to expertly care for their trees, to produce the finest oil on harvest day. Drizzle this fabulous oil over beans, couscous, fish, or grilled vegetables. read more

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The Ravida family is an old patrician family whose roots date back to the 13th century. Until the mid 1700s they were based in the... western Sicilian town of Trapani and held high positions in the governments of the Kingdom of Sicily. The family acquired the estate of "La Gurra" by marriage, in mid-1700 and built in Menfi a summer residence, a very fine example of Sicilian neo-classical architecture. At that time, "La Gurra" was much larger than today and produced mainly cork, wine and olive oil. The olive oil was already known for its excellent quality. Wild Mediterranean olive trees are, in fact, part of the natural ecosystem of La Gurra and can still be seen to co-habit alongside today's olive groves. Trees in our oldest grove were grafted with the edible variety over 300 years ago and still give the best of our production. Over 56 hectares/180 acres are devoted to oil-producing olives. Alongside the traditional varieties - Cerasuola, Biancolilla and Nocellara - that combine to give RAVIDA olive oil its distinctive flavour, we grow Leccino, Frantoio, SF17 and the odd Kalamata. Due to a warmer climate, the harvest begins mid-October and can last up to ten weeks. Olives are picked by hand and with the help of vibrating methods that do not damage the fruit. The drupes fall onto nets placed under each tree, are gathered and cleaned of all leaves, put into crates and taken to the press. Here, they are washed and crushed within eight hours from picking. We extract the oil in our own press by continuous centrifugation at a temperature not exceeding 27°C/80°F degrees, as by EU regulations for cold extraction. Our unfiltered olive oil is selected for bottling throughout the harvest and storage period. It is bottled as orders come in. Due to careful monitoring for quality during all stages of production, we obtain an exceptionally low acidity level of 0.10%. read more

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La Bella Angiolina's "Dolci Moliture" DOP extra virgin olive oil literally means "sweet press". The unique flavor of this oil come...s from local, late-harvest Taggiasca olives, which are left on the tree to develop a smooth and rich flavor. Velvety-smooth with an almond finish on the palate, this DOP oil from Liguria is delightful in salads, seafood, pestos, and meat sauces. Use for baking, even desserts like orange olive oil cake, or drizzled over gelato. The origins of "La Bella Angiolina" go back centuries. Still faithful to local traditions, Luca Bastieri and family use top-quality ingredients to recreate traditional favorites in the sun-drenched Italian Riviera using their own, hand-harvested Taggiasca olives-- some from trees over 400 years old. These olives are always in high demand due to their tenderness and mild, yet complex, nutty character. These flavors are Italy at its best. read more

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The Eleones Early Harvest is handpicked from olive trees of the Hondrolia variety of Mt Athos, Halkidiki. The Hondrolia is cultiva...ted mainly in the Halkidiki peninsula. The variety is productive and resistant to cold. It is the most large-fruited variety of the Greek olive varieties with a ratio of flesh to core of 7-10:1 and sizes ranging from 120 to 140 olives per kilo. The Hondrolia of Halkidiki has dual use, producing good quality edible olives and olive oil production (oil yield :14-20%). The fruit is known as Green Olive of Halkidiki and is one of the most recognized olives in many countries because of its large size. The trees selected for the creation of the Eleones Early Harvest are only the best and healthiest from the selected groves. The olives used must be unripe green and still on the tree. Olives that have fallen to the ground are not used. The harvest takes place in mid September each year and lasts for a couple of weeks. The olives are collected exclusively by hand so as not to injure the olives during harvesting and certainly not by beating the tree with poles as is common elsewhere. This collection technique may be a time consuming process, but it is the only way to ensure the highest quality product. After harvest the olives are placed into special crates designed to prevent damage to the olives. Then the leaves and debris are immediately removed so there is nothing in each crate except the olives. The olives are taken to the mill for pressing on the day of harvest. After the pressing is completed the extracted olive oil is stored in special stainless steel tanks till it is bottled, ensuring that the flavor is not affected in any way by the container. When the day comes that the Eleones Early Harvest is to be bottled, the oil is filtered one last time to remove any natural sediment that occurs during the product?s settling period in the tank. The bottling process of Eleones Early Harvest is completed under very stringent quality control at all stages of the process according to international standards. read more

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The Nabali is the native olive tree of Palestine, and one of the most abundant oil-producing olives in the region. This organic, c...old-pressed oil is made from Nabali olives growing in orchards in the West Bank areas of Jenin, Nablus, Salfit, and Ramallah. Sustainably harvested every October and November, this single-varietal oil comes from family trees on ancient stone terraces. A medium fruity oil with a peppery finish, this is a good, robust oil for drizzling over garlicky lentils or brushing on grilled lamb. Canaan Fair Trade uses the fair trade concept to empower marginalized Palestinian rural communities caught in conflict so they can sustain their livelihoods and culture. To that end, they have built direct working relationships with these communities, paying sustainable prices for their agricultural products to ensure fair wages for labor along the supply chain. Canaan Fair Trade educates farmers about sustainable practices and support conversion to certified organic production. Canaan's Nabali Olive Oil won a recommendation award at BioFach 2013 in Nuremberg, Germany. read more

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Truffle lovers rejoice! This premium white truffle oil uses only real, organic white truffles to flavor the organic extra virgin o...live oil. Da Rosario products are the first and only 100% USDA certified organic truffle products on the U.S. market. They have already gained a cult following from chefs and gourmet retailers nationwide for their affordability and pure truffle flavor, in contrast to their synthetic impostors using chemical aromi. Upgrade everyday meals on a budget with real truffle flavor in classic and comfort food dishes. Unlike the synthetic blends, this white truffle oil has a soft, earthy flavor that is a bit gentler and more well-rounded than those oils that rely on extract flavorings. read more

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First Fresh is an exclusive custom blend of three olive varieties, arbequina, manzanilla and ascolano, produced near Corning, Cali...fornia from 19th, 20th and 21st century trees. Each variety lends something special: arbequina's extra fruity aroma; manzanilla's rich, velvety and buttery texture; and despite only 10% of the blend, the spicy, peppery finish from ascolano. This spicy freshness is packed full of heart-kickin' polyphenols/antioxidants and flavor. Adding a bottle of this nectar to your pantry and kitchen table will elevate any healthy lifestyle. First Fresh is certified extra virgin by the California Olive Oil Council and is kosher certified by KOF-K.org. Bill Sanders is a widely recognized international evangelist for fresh extra virgin olive oil. Bill has been involved with olive oil for over 13 years, including studying sensory evaluation of olive oil at the University of California-Davis and Centro Culturale Olivarte in Tuscany. He served as the United States' spokesman for 100% Tunisian Olive Oil and has contributed to Olive Oil Times. He has conducted consumer and employee education programs for major retailers. California Olive Oil Council Silver Medal ? 2012 Prestige Gold award at the TerraOlivo Mediterranean International Olive Oil Competition in Jerusalem, Israel, June 2012. "First Fresh is fresh, grassy and spicy and your perfect partner in the kitchen." Chef Nate Appleman, "Best New Chef," (Food and Wine), James Beard award winner and FoodNetwork star. read more

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Las Doscientas 100% single varietal extra virgin olive oils are an exciting line of Chilean oils that are new to the US market. Es...tate-grown at the Las Doscientas estate in the Maule Valley in Chile, the olives are then handpicked in May-June and first cold pressed within minutes of harvest for maximum freshness. They are packaged in a uniquely shaped, glass bottle with a wooden, drip-free pour spout. The Las Doscientas line is the proud recipient of several Italian and American awards. Available in two varieties: Arbequina - Fresh, fruity and smooth: This oil has pleasant, fresh and fruity aromas with notes of almond and green tomato. The flavor features green fruits with medium intensity and light notes of pepper. It is very smooth and buttery with a nutty flavor and a pleasing sensation on the finish. Perfect for salads, vegetables, poultry and fish. Picual ? Fresh, intense and peppery: This oil has a fresh, intense aroma characteristic of the olive variety with notes of fresh herbs, fresh-cut grass, red bell pepper and fresh artichoke. The flavor is moderately fruity and very peppery, making this a very pleasing oil with good character and tremendous freshness. Best used for roasted meats, fried potatoes and stews. Coupage: Extra Virgin Blend: A blend of Picual 70% and Arbequina 30%. Both oils have won numerous awards in the U.S., in Italy, and deserve a place in your pantry. Varieties sold separately. read more

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