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The Olive Oil Place

Our Oils

Extra Virgin Olive Oils

  • Arbequina: This extra virgin olive oil has full aroma and robust flavor. Hints of olive flavor with a long pepper finish. Fabulous on rice, vegetables and great for dipping. ARGENTINA
  • Barnea: Made with Barnea olives. Has a soft buttery front palate followed with a soft, mild pepper finish. Great for dipping and serving on thick slices of bruschetta. SPAIN
  • Arbosano: It’s fruitiness, nutty tones, and slight pungency offers a delicious taste sensation. SPAIN
  • Castile: This oil is a blend of three Spanish extra virgin olive oils: Hoji Blanca, Picual, and Arbequina. It is very robust. Unlike other extra virgin olive oils, this is a great oil under heat. Great for sauces. SPAIN
  • Classic Greek: From the Peloponnesus. Loads of flavor, a tad bitter, and fruiter (more olive flavor) than other oils. Perfect for dipping and salads. GREECE
  • Hoji-Blanca: This Spanish extra virgin olive oil is the sauce makers choice. Stands up great under heat with a wonderful pepper finish. SPAIN
  • Organic: This extra virgin olive oil has the flavor of ripe olives with a hint of green apples. It has a small pepper finish. Unfiltered, yet crystal clear. This is one of the most popular oils. CALIFORNIA
  • Picual: This Australian extra virgin olive oil is very robust with huge fruit flavor. Just a small amount of bitterness with a bit of pepper. Use for cooking, finishing, dipping and salads. AUSTRALIA
  • Picudo: This oil is balanced, smooth, and sweet with hints of apples and almonds. Exotic fruit aftertaste. Great with warm salads, stews, pastries and cakes. SPAIN

Flavored Extra Virgin Olive Oils

  • Basil: Enjoy the fresh, green, herb taste of this wonderful basil extra virgin olive oil. Great on caprese salad of with pasta and tomato sauces. CALIFORNIA
  • Blood Orange: Blood oranges are crushed with olives to make this wonderful oil. It is great on salads, in vinaigrettes, and in Asian cooking. Use this on salmon fillets or to saute scallops. TUNISIA
  • Garlic: Huge garlic aroma and taste. Very smooth, no bitterness. Excellent on steaks, pizza or potatoes or just for dipping bread. CALIFORNIA
  • Meyer Lemon: Meyer lemons are crushed with the olives. Drizzle on the fish fillets before you bake or broil. Excellent on salads, in marinades, and vegetables. Shrimp and chicken will have a fresh summer flavor. TUNISIA
  • Porcini: Deep, earthy flavor with a big mushroom aroma. Made in Italy by a small producer and is not made with any extracts. This oil is delicious on mashed potatoes, pasta, omelets, or sauted vegetables. ITALY
  • Chipotle: Excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades.
  • Persian Lime Whole Fruit Fusion: This oil is paired with any Mexican dishes, spicy thai dishes, salads, sea base, scallops or other shell fish and just drizzle in the middle of a avacado! The acidity rating on this oil is a high .015; a high polythenol content= high antioxidant value.
  • Tuscan: A robust green-gold Italian style extra virgin olive oil with notes of artichoke, parsley and green peppers. Great for flavoring pastas, salads and bread dipping.

Other Oils

  • Roasted Walnut: Wonderful toasty flavor. Very nice on salads and in baking. Use instead of butter or shortening when baking cookies or breads. CALIFORNIA
  • White Truffle Oil: Italy’s finest white truffle oil. Very strong, aromatic truffle oil. Great for finishing dishes. Try it on popcorn. ITALY

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