October 2025 – When choosing an olive oil, our customers have an array of options from California and renowned olive-growing regions around the world. We look for freshness, flavor, and variety in our selection of extra virgin olive oils (EVOO). Freshness is key: many specialty brands include a production date as well as an expiration date on each bottle. Flavor can range from peppery to buttery with each maker, shaped by the producer’s unique climates, olive varieties, and centuries-old traditions.
California olive oils are celebrated for sustainable practices and modern milling techniques. These EVOOs are subject to strict quality standards set by the California Olive Oil Council. Internationally, our olive oils hail from Italy, Portugal, Morocco, Greece,Turkey and beyond. We research each brand to ensure they’re certified organic with sustainable production practices.
On our shelves this month, you will see EVOO’s from the production year 2024/2025. Each November, you will start to see the new year’s production coming in (2025/2026) as well as some Olio Nuovo. Olio Nuovo is the freshest olive oil available, hand picked and immediately bottled, with the shortest (6 month) shelf life, and a green, grassy flavor. Harvest time for most brands happens between September and February. Depending on their bottling procedure, new arrivals come to stores starting in November. Some of the 2025/2026 harvest hasn’t even been bottled yet.
Also on the label, you might see “cold pressed” and “mechanical means.” This describes an oil extraction process that uses mechanical pressure without external heat or chemicals to preserve the oil’s natural nutrients and flavors.
Olive oils need to be stored carefully to preserve their peak flavor and avoid spoiling. All EVOOs need to be stored in a dark, cool place away from direct light. Choose glass bottles over plastic, since plastic has more gas permeability, causing oil to oxidize faster. Many brands use green glass to further minimize light exposure.
Whether opting for a local California bottle or an artisanal import, here is a selection of our specialty olive oils and the characteristics you might enjoy:
CALIFORNIA
SEKA HILLS
Proud of their North American heritage, the Yocha Dehe tribe of the Wintun Nation named Séka Hills after the blue hills they farm in the Capay Valley. Estate olives are harvested with care at the peak of ripeness and delivered immediately to a custom built Alfa Laval mill. Variety: Arbequina. Flavor: Balanced, fruity and peppery with notes of artichoke and the aroma of fresh green apples. Intensity: Medium. This EVOO is ideal as your everyday oil.
FRANTOIO GROVE | KATZ
In search of calmer waters, the Katz family of the legendary Katz Farm has partnered with the father and son team at Frantoio Grove to produce their award winning olive oils going forward. The collaboration has already produced some of the most exciting olive oils of the season, These Taggiasca olive oils are grown in Suisun Valley and milled in San Martin, CA. The three are ideal as finishing oils.
Late Harvest | A special lot of soft, fruity late harvest Taggiasca olives. Flavor: floral, ripe fruit aromatics, and a gentle pepper finish.
Meyer Lemon Olive Oil | Celebrating the Italian tradition to end the season by crushing lemons with the last of their olives, yielding a coveted and ethereal blend.
Fresno & Sugar Rush Chile Olive Oil | Blended with chile for a spicy finish.
BARIANI
Nestled in the Sacramento Valley, Bariani’s medium density orchards of Mission and Manzanillo varieties yield a versatile olive oil with a fragrant, medium fruity flavor. Member of the Olive Oil Commission of California. Cold extract, unfiltered.
MOROCCO
VILLA JERADA
Indulge in a timeless tradition with Villa Jerada’s exclusive olive oil blend, made from 300 year-old trees in the Atlas Mountains of Morocco. This blend of Picholine olives of varying maturity levels offers a rich flavor profile with hints of fresh lemon, herbs, and bitter almond. Representing the best of Moroccan oil. Cold pressed.
TURKEY
ZATIS
“Delightfully Turkish” Zatis EVOO has been obtained with great care from hand picked mature olives in the ancient culinary tradition of Turkish villages. This olive oil is from the Erdemit region of Turkey, and bottled in honor of the producer’s mother Emine.
ITALY
IL MOLINO
Raccolta Limited Edition EVOO 2024. Only 2000 bottles exist of this rare olive oil made from a family operated olive grove located on the shores of Bolsena Lake, the largest volcanic lake in Europe. “Only nature reaches perfection.”
IL CASOLARE
Cold pressed and unfiltered. Il Casolare has the classic “cloudy” look due to microscopic droplets of water naturally contained in the olive fruit. On average, it contains 30% higher concentration of bioactive phenolic compound, which is the powerful antioxidant in olive oil. Il Casolare considers this EVOO healthier and more tasty, less spicy and bitter. For more than 10 generations, the Farchioni family has taken personal care of the trees and production of this special olive oil.
