stock-footage-bottle-of-olive-oil-with-olives-rolling-in-foregroundWe bring you Analyzed and Certified Extra Virgin Olive Oils. The olives in the northern hemisphere  are harvested and crushed October – December, and olives in the southern hemisphere are harvested and crushed April – June.

Each olive comes with a different personality, bringing its own signature taste and nose notes depending on the environment it was nurtured in. There are key flavors to taste in fresh extra virgin olive oil such as herbaceous, fruitiness, bitterness and pungency.

Our supplier exceeds the standard parameters of the International Olive Council and United States Department of Agriculture (USDA). Our customers are educated to the parameters of our extra virgin olive oils and are encouraged to taste test the quality.

We bring you Certified and Analyzed Premium Extra Virgin Olive Oils. The olives in the northern hemisphere are harvested and crushed October – December, and olives in the southern hemisphere are harvested and crushed April – June.

As I say, each olive comes with a different personality, bringing its own signature taste and nose notes. There are key flavors to experience in high quality extra virgin olive oil such as fruitiness, bitterness and pungency. Our customers are educated to the parameters of extra virgin olive oils and are encouraged to taste the different intensities.

When looking for high quality Extra Virgin Olive Oils, consumers need to look for some details like the crush date, phenol levels, Free Fatty Acids (FFA), Peroxide Value (PV), and Oleic Acid.

High quality extra virgin olive oils begin with a healthy maturity index in the milling process. There are many documented health benefits using extra virgin olive oils with oleocanthals and phenols.

Not all olive oils are created equal, be an educated consumer. Learn more with us at Capizzano Olive Oils & Vinegars what makes a great olive oil and balsamic vinegar.