Now named Little Olive Co. Our mission is to give everyone the inspiration to create and enjoy delicious foods with simple ingredients.
I ordered my olive oil and balsamic vinegar for pick up.
It is a small place but has excellent customer service. I sampled one of the orange vinegars over coconut ice cream and have added that vinegar to my list of future items to buy.
Took the marinade and vinaigrette class and was extremely pleased.
It's a combination of structured and conversational. Chef Dave was very personable and willing to answer any and all questions and provided great information. Honestly one of the best classes I took. The store has a great variety of oils and vinegars as well as some unique products. Will definitely be taking another class with them.
Ordered a couple of bottles off the website.
Great selection, quick shipping, and it tastes great! I really love the garlic infused and I don't typically like or buy infused. I've been putting it on EVERYTHING. Highly recommend!
Best Sellers
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Traditional Aged Balsamic Condimento - Aged Up to 18 Years
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Sicilian Lemon Infused White Balsamic
Vendor:Regular price From $14.95 USDRegular priceUnit price / perSold out -
Cranberry Pear Infused White Balsamic
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Herbes de Provence EVOO
Vendor:Regular price From $14.95 USDRegular priceUnit price / per
New Arrivals
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Bio & Gluten Free Oat Fusilli
Vendor:Regular price $4.50 USDRegular priceUnit price / per -
Organic & GF Sorghum & Beetroot Caserecce
Vendor:Regular price $4.50 USDRegular priceUnit price / per -
Fusilli with Turmeric & Pepper Bio & Gluten Free
Vendor:Regular price $4.50 USDRegular priceUnit price / per -
Spirulina & Gluten Free Pens
Vendor:Regular price $4.50 USDRegular priceUnit price / per
Cooking Classes
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Ravioli Cooking Class: Fresh Pasta with Gourmet Oils - November
Regular price $65.00 USDRegular priceUnit price / per -
Masterclass of Marinades, Vinaigrettes and Salsas - November
Regular price $45.00 USDRegular priceUnit price / per -
Sold out
Bruschetta Masterclass - November
Regular price $55.00 USDRegular priceUnit price / perSold out -
Ravioli Cooking Class: Fresh Pasta with Gourmet Oils - December
Regular price $65.00 USDRegular priceUnit price / per
Single Variety - Extra Virgin Olive Oil
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Picual - Chile (Robust)
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Estate Reserve, Peru (Medium)
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Coratina, Chile (Medium)
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Frantoio, Australia (Mild)
Vendor:Regular price From $14.95 USDRegular priceUnit price / per
US vs THEM
🫒 Our Extra Virgin Olive Oil
Aged Balsamic Vinegar
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Traditional Aged Balsamic Condimento - Aged Up to 18 Years
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Sicilian Lemon Infused White Balsamic
Vendor:Regular price From $14.95 USDRegular priceUnit price / perSold out -
Cranberry Pear Infused White Balsamic
Vendor:Regular price From $14.95 USDRegular priceUnit price / per -
Maple Infused Balsamic
Vendor:Regular price From $14.95 USDRegular priceUnit price / per
Blog posts
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Savory Pierogi with Caramelized Onions and Infu...
Treat yourself to a comforting plate of handmade pierogi, elevated with the rich flavors of infused olive oils. These soft pillows of dough are full of creamy cheddar-potato mash, infused...
Savory Pierogi with Caramelized Onions and Infu...
Treat yourself to a comforting plate of handmade pierogi, elevated with the rich flavors of infused olive oils. These soft pillows of dough are full of creamy cheddar-potato mash, infused...
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Unlocking the Secrets of Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) isn’t just a kitchen staple; it’s a nutritional powerhouse. Packed with polyphenols—potent antioxidants like hydroxytyrosol and oleuropein—it offers impressive health benefits, from reducing inflammation and...
Unlocking the Secrets of Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) isn’t just a kitchen staple; it’s a nutritional powerhouse. Packed with polyphenols—potent antioxidants like hydroxytyrosol and oleuropein—it offers impressive health benefits, from reducing inflammation and...
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Spotlight on Women-Owned Brands: Innovation and...
Supporting women-owned businesses means championing innovation, passion, and quality. In this blog, we’re spotlighting four incredible brands—Flour and Olive, Stroop Club, Madly Hadley, and Verve Culture—that bring unique products to...
Spotlight on Women-Owned Brands: Innovation and...
Supporting women-owned businesses means championing innovation, passion, and quality. In this blog, we’re spotlighting four incredible brands—Flour and Olive, Stroop Club, Madly Hadley, and Verve Culture—that bring unique products to...
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Creamy White Bean & Herb Toast
Creamy White Bean & Herb Toast with Balsamic Drizzle is the ultimate comfort snack or light meal that’s as easy as it is delicious. With soft, creamy white beans infused...
Creamy White Bean & Herb Toast
Creamy White Bean & Herb Toast with Balsamic Drizzle is the ultimate comfort snack or light meal that’s as easy as it is delicious. With soft, creamy white beans infused...
FAQs
What is the shelf life of Olive Oil?
Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil benefits and quality decreases with time. It's important to remember olive oil is a perishable food–all bottled oil will go rancid eventually–but it is said when properly handled, sealed and stored in a cool dark place, olive oil will be 'good' for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.
Are your Olive Oils filtered?
No - our Olive Oils are not filtered.
We pump our oils into large stainless steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank.This process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?
Time - Olive Oil benefits and quality decreases with time.
Light - Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
Heat - The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavor to change.
Oxygen - oxidation of the oil occurs, which causes off flavors in the olive oil and deteriorates the quality of the oil.
Can I cook with Extra Olive Oil?
Extra virgin olive oil is one of the best oils to cook with! Extra virgin olive oil is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]
Can I substitute Olive Oil for butter in baking?
Yes - below is the conversion chart. Note that solid fats act different than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.
Is there added sugar to your balsamic vinegars?
No - the sugar found in the balsamic vinegars are natural sugars from the fruit/ plant / ingredient. We do no not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all natural.
What is the shelf life of your balsamic vinegars?
We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest to use within 5 years to obtain the best flavor profile. Vinegars do not really expire they simply becomes more acidic causing a change of appearance and flavor.
What is the base oil of the infused varieties?
The base oil is always an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. During the Northern Hemisphere harvest the base oil is a Portuguese Arbequina, when the harvest is during the Southern Hemisphere the base oil changes to a Chilean Arbequina. The rotation is done usually when the bulk of the oils change hemispheres.
Oct- Nov crush = Late January, early February.
May- Jun crush = Late August, early September.