Organic Extra-Virgin Olive Oil
16.9 fl oz bottle, cold-pressed | Product #NOL201
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- Cold-pressed, unrefined
- Rich in healthful polyphenols
- Very low acid levels (0.15% FFA)
- Certified Organic by Oregon Tilth, Inc
- Product of Spain
Our Organic Extra Virgin Olive Oil (EVOO) is pressed from Spanish Picual olives.
Prized for their fruity, apple-like aroma and tangy flavor, Picual olives are often called the "queen" of olives. The olives come from ancient groves arrayed on the sun drenched hills of Andalusia, where heirloom trees are tended with care and fertilized with organic compost.
The family that owns the ancestral orchard picks their olives at the peak of perfection, and gently cold-presses them to create this savory sensory delight.
EVOO that passes the acid test
Olive oils are divided into quality grades based primarily on their acid content, with lower acidity being the goal.
In order to be legally labeled "extra virgin", the free fatty acid content of an olive oil must be 0.8 % or less. According to experts at The Olive Source, "Freshly pressed oil, made carefully, without the use of excessive heat, from sound, healthy, freshly picked olives, normally has a pretty low acidity, well under 0.5% FFA [free fatty acids]."
Our Organic Extra Virgin Olive Oil is produced with exactly that kind of care and skill, and boasts extremely low acidity … only 0.15% FFA.
Compared with standard vegetables oils (corn, soy, safflower), olive oil is relatively low in omega-6 fatty acids.
Unfortunately, most Americans consume omega-6 fatty acids to an extreme, pro-inflammatory excess. To learn more, see our omega-3/6 balance page.
Instead of omega-6 fats — which occur to unhealthful excess in the standard American diet — EVOO abounds in "health-neutral" monounsaturated fatty acids.
Better yet, EVOO abounds in rare, tyrosol-type polyphenols, which occur only in olives and appear to support vascular health very strongly ... which may help explain why the traditional Mediterranean diet is so heart-healthy.
Its powerfully beneficial polyphenols make EVOO much healthier than "virgin" grade oil, which has far fewer polyphenols, while regular, refined olive oil (sometimes misleadingly labeled "pure" olive oil) has no polyphenols at all.
For more information, see the Olive Oil & Other Oils section of our Newsletter archive.
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 5
"Acidity is the most important to olive oil" Review: The quality of olive oil depends on the acidity. I have been looking for it and I finally had found my favorite one at Vital Choice. I’ve been enjoying it for three years. I would like to highly recommend for everyone.
"trust" Review: I trust the sustainable business model that has made Vital Choice a role model for any business. I decided to trust their choice of Olive oil and have again made a great choice. Its delicious and great quality.
"Olive oil" Review: Excellent flavor and has a spout stopper so you can't pour to much out at once.
Read more reviews >
Nutrition & IngredientsIngredients:
Organic Extra Virgin Olive Oil.
Nutrition FactsOrganic Extra Virgin Olive OilServing Size 1 tablespoon (15ml)
Amount Per ServingCalories 120 Calories from Fat 120
% Daily Value*Total Fat 14g 22%Saturated Fat 2g 10%Trans Fat 0g 0%Cholesterol 0g 0%Sodium 0mg 0%Total Carbohydrate 0g 0%Dietary Fiber 0gSugars 0gProtein 0g
For optimal freshness, keep your Organic Extra Virgin Olive Oil (EVOO) in a dark place at room temperature or less, and use it within 10-12 weeks of opening.
Or keep it in your refrigerator to extend its freshness up to one year. (Refrigeration will turn the oil cloudy, with no harm to its flavor or nutrition value.)Serving tips
Use EVOO for light sautés and sauces and for cooking at temperatures up to 350° for 30 minutes or less.
In addition to light cooking uses, EVOO makes delicious dressings and dips, and you can add it to dishes after they’ve been cooked, for flavor and artery-protecting nutrition.
EVOO is far from the fragile flower that some uninformed sources assert.
The International Olive Oil Council sets the smoke point of EVOO — the point at which fatty acids begin to degrade and become unhealthful — at 410 degrees F, which is as high as most cooking oils (corn, soy, canola, safflower, sunflower, cottonseed).
To ensure optimal health we suggest that you not fry foods in EVOO at temperatures over 375 degrees for more than 10-15 minutes.
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