Extra Virgin Olive Oil

Extra Virgin Olive Oils:

Our Extra Virgin Olive Oil (EVOO's) have all been cold pressed within days of coming off the vine, this gives our products a delightfully fresh flavour further enhanced by infusions. Below you will everything from spicy, to fruity, to herbaceous flavours. These products provide an essential ingredient in baking, salad dressing, bread making and nearly anything else under the sun!


Mild Intensity: 

This mild intensity olive oil changes very six months, we tend to choose a light oil with little grassiness and fruity undertones. Past favourites have included the Chiquitita and Hojiblanca olive oil varieties.  

Baklouti Green Chili
Country of Origin: North Africa

From the Barbary Coast of North Africa, this Tunisian Baklouti chili pepper is rare and unique. It is made by combining one pound of organic olives with 1.6 pounds of fresh whole green organic Baklouti chilies. The two ingredients are crushed and fused to make an amazing artisan product. This oil adds a new dimension to salsas and stir-fries. Applications are as limitless as your imagination. CAUTION: It is hot and spicy! Pairs beautifully with Sicilian Lemon, Pineapple or Espresso balsamic.


Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. Basil EVOO is fresh, green and herbal. Try it on a summer or caprese salad, marinate chicken or lamb, drizzle on homemade pizza, or toss in pasta. Combine it with our 18-yr Traditional balsamic and let your taste buds travel to the shores of the Mediterranean!

Blood Orange – Whole Fruit-Fused Agrumato

A combination of whole fresh citrus fruits crushed with Tunisian olives, this oil is exceedingly versatile. Use it on fish, seafood, chicken, fruit, salads and much more. Enjoy blended with Cranberry-Pear White Balsamic Vinegar for a lively and tart vinaigrette. Use it in baked goods (e.g. Blood Orange Brownies) or for your next stirfry!

Butter flavoured – Natural, dairy-free, vegetarian-friendly

Creamy EVOO that is naturally infused with the rich flavour of butter. Use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter. Try it over hot popcorn; with shrimp, crab or other seafood; as a bread dipping mixed with any flavour of balsamic vinegar; as well as over pasta, in mashed potatoes, in rice or in baking. We even drizzle it on our toast and use it for other breakfast foods, paired with Maple or Blueberry dark balsamic.

Conversion Chart


The smoky flavour of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent as dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for roasting root vegetables. Try pairing with our Blood Orange Olive Oil. Combine with Dark Chocolate Balsamic for an amazing salad dressing. It pairs with any balsamic (especially Pineapple) for an instant marinade – sweet and smoky heaven!

Cilantro & Roasted Onion

Made with Ultra Premium Certified EVOO, this savoury infused oil masterfully blends the flavour of roasted, sweet caramelized onions with fresh, herbaceous cilantro.  It’s fantastic for marinating poultry, fish or meat for fajitas, for drizzling over vegetables, grilling, sautéing, in salsas and any stir-fry.  Pairs well with our Honey Ginger, Sicilian Lemon or Thai lemongrass Mint white balsamic and of course, the Traditional dark balsamic.

Eureka Lemon Fused – Whole Fruit Agrumato

This whole fruit fused oil is produced by pressing fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavour is perfect to sauté shrimp or scallops or to drizzle on chicken or fish. This versatile oil can also be used to bake sweets such as cookies, biscotti, cakes and in granola. It’s fabulous in marinades, dressings on salads, vegetables and more. Pairs amazingly with the Blueberry, Raspberry and Fig dark balsamics, or our Cranberry Pear, Thai Lemongrass Mint and Honey Ginger white balsamics.


Our Garlic EVOO gives off the flavour of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. It is great mixed in with pasta or mashed potatoes. Drizzle on steaks before grilling or pair with Pomegranate Dark Balsamic Vinegar for a fabulous marinade. Also, makes a wonderful bread dipper with any of our balsamic vinegars. A staple for every kitchen!

Harissa Infused 

This spicy oil is most popular in North Africa and the Middle East. Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavours. We’ve added more peppers to this by popular demand, making it one of our hotter infused Olive Oils. Give some zest to stews, soups, hummus, your favourite spaghetti sauce & burritos. Rub it on poultry, steak or lamb, sauté shrimp, cook your eggs in it, coat rice, quinoa or couscous before adding water to pot.  Pair with Espresso, Strawberry, Vanilla dark balsamic, or Sicilian Lemon or Mango white balsamic.

Herbes de Provence

This classic herbal combination includes notes of lavender, rosemary, savory, thyme and bay leaf.  It’s a show stopper drizzled over grilled lamb, chicken, used in marinades, brushed on vegetables and potatoes to be roasted or grilled, brushed on turkey before roasting, for bread dipping, or in aioli.

Persian Lime

Zesty Persian Lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This infused oil will take your recipe to the next flavour dimension. Fantastic with fish, poultry, marinades and salad dressings. Great when paired with our Blackberry-Ginger balsamic vinegar or any white balsamic. We love adding it to our guacamole, but also use it to sauté anything (the smell that is unleashed when it is heated – unbelievable!)


This fused herb oil embodies the heart and soul of rosemary. Made with fresh wild rosemary crushed with organic early harvest Chetoui olives. This extremely versatile olive oil is both complex and aromatic. Perfect for any poultry, pork or lamb dish. Spectacular drizzled over sautéed vegetables. Mind-blowing with roasted potatoes. Pairs beautifully with our 18-year-aged traditional balsamic vinegars, such as Black Cherry, Fig, Strawberry or Sicilian Lemon.

Tuscan Herb — Our best seller!

A delicious blend of herbs, including oregano, rosemary, marjoram, and garlic. Use it on everything from salad dressings to marinades and pasta. Sprinkle with freshly grated parmesan or Romano cheese and a few twists of freshly ground pepper for an irresistible bread dipper, potato dish or risotto topper. Beautiful with chicken and fish. Toss hot pasta with Tuscan Herb EVOO and cheese (maybe a sprinkle of our Black Truffle sea salt) for an amazing meal.

Made with Certified ultra-premium, ultra-fresh, extra virgin olive oil from our collection and blended in small, artisan batches with 100% natural, organic compatible flavour.

Wild Fernleaf Dill 

Highly aromatic and vibrant, our savoury Wild Dill Infused Olive Oil is a must-have Mediterranean staple. We recommend using it in dressings, marinades, with cucumbers, chopped salads, drizzled over spinach, green beans, fish, poultry, meat, in soups, egg dishes, creamy sauces, aioli or olive oil-based mayonnaise. Try it for making tartar sauce, roasted or mashed potatoes, potato salad, roasted and fresh vegetables, or for baking delectable herb breads and rolls. Pairs beautifully with the Sicilian Lemon White Balsamic, 18-year old Traditional or Pomegranate Dark Balsamic.

Wild Mushroom & Sage 

A wickedly delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms. The result is a decadent, intoxicatingly aromatic olive oil, which compliments a wide array of savory applications. Try drizzled over creamy mushroom soup, in risotto, stuffing and aioli. Perfect over poultry, beef, pork or lamb. Combine with our Traditional, Black Cherry, Sicilian Lemon or Apple balsamic vinegars. Superb with roasted or grilled vegetables and rice. Enhance the flavour of your next omelette or rub it under turkey skin before roasting it.

Olive Wood Smoked 

The taste of summer and grilling glory, all year long.

It’s perfectly balanced, delicate yet flavourful. Savour the smokiness, but it doesn’t overwhelm the palette or taste fake. It comes second to the beautiful flavour of the ultra premium EVOO – a true fusion!  Marinate meat, fish, poultry, vegetables, tofu, potatoes etc. Use it to make your own barbeque sauce with a balsamic of choice, Dijon mustard, sea salt, pepper, touch of raw honey or maple syrup (optional), chili flakes (optional?). Coat slices of potato, sweet potato, kale, zucchini, parsnips etc. for homemade baked chips. Drizzle it on lettuce cups, warm corn tortillas, flatbread, with hummus, avocado, cheese…basically any vessel to scoop it in your mouth. Top pairings: Espresso balsamic or Serrano honey vinegar! Strong contenders: Neapolitan Herb or Pomegranate dark balsamic.