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True, there are a lot of great olive oils produced in Spain, Italy and Greece, but award-winning EVOOs were from no less than 17 countries in this year’s NYIOOC. So keep your nationalism in check and open the door to a whole world of great olive oils.

Intensity is the level of fruitiness of an oil. Try a delicate olive oil on lighter dishes like broiled fish, salads or vegetables. Robust, peppery oils are perfect for grilled foods and bold dishes, or choose a medium-fruity oil for versatility.

There are thousands of olive varieties, or “cultivars,” in the world. And just like grape varieties used in monovarietal wines, olive varieties exhibit certain tastes too. Blends, on the other hand, capture the qualities of two or more cultivars for consistency and versatility.

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