Our Products
Oliva! Gourmet Olive Oils & Vinegars

Oliva! Gourmet Olive Oils & Vinegars

Our Premium Olive Oils

Our premium extra virgin olive oils are selected from around the world. We offer estate-produced, award winning, single cultivar, premium extra virgin olive oils; naturally flavored and fused olive oils; as well as specialty oils such as white truffle oil, roasted French walnut oil, and Toasted Sesame Oil. We celebrate the diversity & differences in olive oil styles & will rotate in by season the best oils that can be found from both hemispheres, including Spain, Portugal, Greece, Italy, Australia, Tunisia, Chile, and California.

All olive oil starts with fruit on a tree. What happens after the fruit is harvested makes all the difference to the oil produced. Becoming familiar with a particular extra virgin olive oils flavor characteristic, chemistry, and harvest date will help you make an educated decision about which olive oil is right for you. Always know the harvest date and the chemistry of an oil to insure that you’re getting what you paid for.

All of our premium extra virgin olive oils display the harvest date and chemistry.

To learn more on the chemistry of olive oil, please select a tab:

  • FFA-(Acidity)
  • Peroxide Value-PV)
  • Polyphenols-(Healthful Antioxidant Substances)
  • Oleic Acid-(Healthful Monounsaturated Fat)
Free Fatty Acid- The lower, the better. The International Olive Oil Council (IOC) requires that this number be below 0.8 in order for an olive oil to be considered Extra Virgin grade. Our average is about 0.18! Also, the lower the FFA, the higher the smoke point of that particular oil.
This number must be equal to or less than 20. This is the primary measurement of the rancidity of a particular extra virgin olive oil. Peroxide value is affected by procedures used in processing, and storing of the oil. Peroxide is responsible for color and aroma changes as the oil oxidizes. Our average PV at time of crush is around 3.2!
Antioxidant substances that we measure in Extra Virgin Olive Oils. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Generally, when an oil has a high polyphenol count (presented in parts per million), it will have more “pepper” or more “bitterness”. Many consider polyphenols to be free-radical “scavengers”.
In order for an oil to be called extra virgin olive oil, the Fatty Acid Profile must be comprised of at least 55% Oleic Acid. The higher the oleic acid, the better. Our average oleic acid content is around 77%!

Come in Today and Select Your Oil Based on Chemistry and Taste!

Oliva! Gourmet Olive Oils & Vinegars

Our Balsamic Vinegars

Our extensive selection of balsamic vinegars, both white and dark, are produced and imported from Modena, Italy, and aged using the Solera Method of aging. The unique process of aging balsamic vinegars to perfection allows our guests to sample from over 20 flavorful varieties. Our Traditional Balsamic, which is aged up to 18 years, is a classic favorite along with our popular Fig, Sicilian Lemon, Peach, Red Apple, Pomegranate and Cranberry Pear to name a few.

Additionally, we carry a selection of non-balsamic vinegars such as various Premium Nut Oils and a Pinot Noir Red Wine Vinegar.

Oliva! Gourmet Olive Oils & Vinegars

Our Specialty Items & Gifts

To complement our oils and vinegars, we also carry a large variety of associated products such as hand-made, all natural, artisan pastas; Maine Sea Salt, Dipping Dishes, Pour Spouts and a line of Olive Oil based skin care products.

Combine them into a “basket” made to order. Whether you need a large “all we have to offer” basket or small wedding favors, stocking stuffers, or corporate gifts, please give us a call and speak to one of our staff for gift ideas.


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