Alive Extra Virgin Olive Oil

This extra virgin olive oil comes from Arbosana and Koroneiki olives picked early in the California harvest and cold-pressed to preserve their bright, grassy character. The result is an oil with a fresh green bite that works across the kitchen—on salads, over finished dishes, alongside bread, or straight from the spoon.

Early harvesting captures the fruit before peak ripeness, producing an oil with more pronounced flavor and a hint of pepperiness. Cold pressing keeps temperatures low during milling, protecting the delicate compounds that give good olive oil its complexity. The two varietals complement each other: Arbosana brings a smooth, fruity base while Koroneiki adds a sharper, herbaceous edge.

Use it anywhere you want the oil to be noticeable. It's potent enough to stand up to other strong flavors but not so aggressive that it dominates. Drizzle it over roasted vegetables, finish soups, dress tomatoes, or dip crusty bread. Because it's milled for freshness rather than shelf stability, the flavor stays vivid rather than fading into a generic neutral oil.

The bottle is opaque to block light, which degrades olive oil over time. Store it in a cool spot away from the stove, and it will hold its character for months. This is the kind of oil you reach for when the flavor matters—when you're not cooking it into something but letting it be tasted on its own terms.