Extra Virgin
Olive Oil
Not all olive oil is created equal. Learn what makes extra virgin the gold standard — and why freshness changes everything.
"We chase the crush — sourcing from small regional growers across 16+ countries so you always get the freshest oil possible."
What Is Extra Virgin Olive Oil?
Think of it as fresh-squeezed olive juice. Extra virgin olive oil is simply the unrefined, cold-pressed juice of handpicked olives — nothing added, nothing removed. To earn the "extra virgin" label, it must pass strict chemical standards set by the International Olive Council (IOC) and have absolutely zero flavor defects.
It's the least processed, most flavorful, and most nutritious form of olive oil. What sits on most grocery store shelves? That's "pure" or "light" olive oil — refined, heat-treated, and stripped of everything that makes olive oil worth using in the first place.
Extra virgin is different. It's alive. It has personality. And at Olive 'n Vinnies, every bottle on our shelf has earned the right to be there.
"Chasing the Crush"
Freshness is everything when it comes to olive oil. The moment olives are harvested, the clock starts ticking. Our importer follows the harvest around the globe — sourcing from the Northern Hemisphere in fall and winter, and the Southern Hemisphere in spring and summer — so we always have freshly crushed oil on our shelves, no matter the season.
Hours, Not Days
Our growers crush for oil within hours of harvest. The shorter the time between tree and press, the higher the polyphenols, the better the flavor, and the longer the shelf life.
Two Hemispheres
Olives ripen at different times of year in the Northern and Southern Hemispheres. By sourcing from both, we rotate our selection every 6–8 months and always carry the freshest available harvest.
Small Regional Growers
We skip the big commercial producers. Our oils come from small, passionate growers who take pride in their craft — giving you a level of quality and traceability you won't find at the grocery store.
What Do All Those Numbers Mean?
Every one of our extra virgin olive oils comes with a full chemical analysis. Here's what it all means — in plain English.
Freshness Indicator
FFA measures the breakdown of fats in the oil — lower means fresher. The IOC standard is below 0.8%. Our oils are below 0.3%, qualifying as Ultra-Premium. High FFA is a sign of damaged fruit, poor handling, or old oil.
Oxidation Indicator
Peroxide values measure how much the oil has been exposed to oxygen. Higher values mean the oil has started to go rancid. Our oils are tested to ensure low peroxide values for maximum freshness and flavor.
Antioxidant Power
Polyphenols are the health-boosting antioxidants in olive oil. They give EVOO its peppery finish and are responsible for its anti-inflammatory benefits. Fresh, high-quality oil has the highest polyphenol count.
Stability & Heart Health
Oleic acid is the primary healthy fat in olive oil — the one linked to heart health and longer shelf life. It makes up 55–85% of a good extra virgin olive oil and is more stable than polyunsaturated fats.
The Benefits of Real Extra Virgin
When you cook and eat with genuinely fresh extra virgin olive oil, you're not just getting better flavor — you're getting a whole lot more.
Heart Healthy
High in oleic acid and polyphenols, linked to lower inflammation and improved cardiovascular health.
Safe for Cooking
Fresh EVOO has a smoke point of 350–410°F — more than enough for everyday sautéing, roasting, and baking.
Rich in Antioxidants
High polyphenol content helps protect your cells from oxidative stress and supports your immune system.
No Additives
True extra virgin is nothing but olives. No chemicals, no heat treatment, no blending with lower-grade oils.
Anti-Inflammatory
Oleocanthal — a natural compound in fresh EVOO — has similar anti-inflammatory properties to ibuprofen.
Actually Delicious
Fresh EVOO has grassy, fruity, peppery notes that transform everything from salads to soups to bread.
How to Store Your Olive Oil
You invested in good oil — don't let it go to waste. Olive oil has two enemies: heat and light. Keep these tips in mind and your oil will stay fresh and flavorful for 9–12 months from the crush date.
Keep It Dark
Store in a pantry or cupboard away from windows. Light degrades the oil and destroys polyphenols.
Keep It Cool
Room temperature is fine. Keep it away from your stove or oven — heat is the fastest way to ruin good oil.
Keep It Sealed
Always close the cap tightly after use. Oxygen causes oxidation, which leads to that rancid, stale flavor.
Use It Freely
Don't save it for special occasions. Fresh oil is meant to be used every day — that's how you get the most out of it.
Ready to Taste the Difference?
Come visit us in Glen Ellyn and try our current selection of extra virgin olive oils before you buy. Our team will help you find the perfect match for your kitchen.
Shop Extra Virgin Olive Oils