The Óleaves line of regional extra virgin olive oils are each specially-selected as the finest representative olive oil from the principle production regions of Spain, Italy, Greece and California. Each oil has its own distinct flavor characteristics and is beloved by the locals who have been enjoying it in their local cuisine for centuries.
In an industry wrought with fraud, misleading labels, consumer misconceptions and downright confusion, Óleaves was conceived to be a leader of change.
This aromatic extra virgin olive oil is cold extracted from the renowned Nocellara del Belice olives grown in southern Sicily’s Agrigento province, where vineyards, orchards and olive groves reside over the turquoise waters of the Mediterranean Sea.
This oil’s flavor notes of ripe tomato, basil, and sweet almond add a delicious depth to many dishes including salads, pastas, fish, soups, soft cheeses and more.
This fresh extra virgin olive oil is cold extracted exclusively from Koroneiki olives grown on small family-owned farms in the lush hillsides of Crete, the southern Greek island widely considered to be the birthplace of olive oil itself.
A favorite among consumers, this extra virgin olive oil is well-balanced in flavor with notes of freshly cut grass, artichoke, green almond and a slight peppery finish.
This truly versatile oil is excellent drizzled over a classic Greek salad of garden tomatoes, cucumber, peppers and Feta, as well as grilled fish and vegetables, roasted lamb, legumes and more.
This award-winning extra virgin olive oil is cold extracted from Hojiblanca and Arbequina olives grown in the province of Seville in the picturesque Andalusia region of southern Spain, where olive groves span the landscape as far as the eye can see.
The resulting oil is incredibly well-balanced with both green and ripe fruity notes including flavors of dried fruit, banana, artichoke and sweet almond.
Try this oil drizzled on freshly toasted bread, garden salads, grilled fish and vegetables and chilled soups.
Recent Silver Award Winner at the 2015 International New York Olive Oil Competition.
This exceptionally fruity extra virgin olive oil is cold extracted from Arbequina, Arbosana and Koroneiki olives grown in northern California’s Central Valley, a famous for producing fine regional wines, cheeses and equally superior olive oil.
This oil is intensely aromatic with notes of apple, banana, green grass and artichoke and is perfect for using in salad dressings, drizzling over pastas, steamed veggies, cheeses and more.
The newest addition to the Óleaves line, this delightfully fruity extra virgin olive oil is cold-extracted from organically farmed Koroneiki variety olives grown and harvested in Southern Greece and is produced without the use of chemical fertilizers or agrochemicals of any kind.
The resulting oil is incredibly fresh and robust making it excellent for bread dipping, salad dressings, drizzling over fish, grilled vegetables and legumes.
Certified Organic by DIO
Extra Virgin Olive Oil is quite literally the freshly-squeezed juice of the olive fruit. When handled with care from grove to mill to bottle, a producer is capable of creating a truly outstanding olive oil: one that is rich in flavor and aromas, balanced in fruitiness, bitterness and pungency, and high in healthy antioxidants, known as polyphenols.
The oil must be produced from healthy, sound olives, must be totally unprocessed with the temperature kept below 75 degrees Fahrenheit at all times during the mechanical extraction process.
For an oil to be labeled extra virgin, it not only must meet strict chemical criteria as defined by the International Olive Oil Council and adopted by the European Union and USDA, but must also have perfect flavor and aroma, without defects, as determined by a certified tasting panel.
Sun Grove Foods, Inc.