About Olive This Olive That

The California Olive Oil Council (COOC) is a trade association with the mission of encouraging the consumption of certified California extra virgin olive oil through education, outreach and communications. Olive This Olive That owner, Janell Pekkain, is a proud member of the COOC, and therefore holds very high standards for the EVOO sold in her shop.

The COOC is committed to upholding the highest standards within the olive oil industry through its Seal Certification Program.

Join our olive oil and vinegar clubs to receive a discount on your regular purchases of olive oil and vinegar, as well as other purchases from Olive This Olive That. Read more on our olive oil club page.

About Extra Virgin Olive Oil

To ensure you have the freshest EVOO, it is best to buy olive oil produced from the most recent harvest (so the previous fall — if it’s coming from the same hemisphere — which often isn’t available to consumers until the following new year). That said, many bottles will not state a harvest date, but rather only an expiration date, which can be misleading. That’s why it is best to buy bottles that list a specific (and recent) harvest date, and why buying from experts ensures you’re getting not only the freshest but also the highest-quality extra virgin olive oil.

Olive oil starts deteriorating the minute the olive is pulled from the tree, and whether the resulting extra virgin olive oil remains of good quality until the expiration date depends on various factors, from the type of olive, to how it’s produced, and where/how it’s stored. It is more likely that your olive oil will last longer if you purchase from a trusted seller (like us!) who can help you understand how to get the most out of your EVOO.

The potential health benefits of extra virgin olive oil are numerous, with studies thus far showing that it may help to prevent breast cancer, aid in weight loss, boost metabolism, reduce heart problems, reduce bad cholesterol levels, and much more.

There are many ways to ensure that you are getting a high-quality extra virgin olive oil. Some of them include: buying EVOO from the most recent harvest, buying EVOO that is stored in dark glass or in non-transparent container, purchase from a retailer you trust (and even taste the oil yourself), and look for a seal that shows the EVOO’s been approved by a tasting panel (such as the COOC).

No. Olive oil labeled as “Light olive oil” has been refined and has therefore been stripped of its healthiest properties (not to mention that it has the same amount of calories as other olive oils). Read more on our Olive Oil Myths page.

No. Color is not an indicator of quality or freshness. Read more on our Olive Oil Myths page.

No. Olive oil is a fresh fruit juice and starts to deteriorate the minute the olives are picked from the tree. Consume your olive oil sooner rather than later, especially once you’ve opened your bottle.

Absolutely! Contrary to popular belief, the smoke point of extra virgin olive oil is quite high. Read more on our Olive Oil Myths page.

Extra virgin olive oil is the highest grade of olive oil, and is made from only olives, and milled by mechanical process that does not change the natural state of the oil (temperature is key). It must pass a chemical analysis and a sensory valuation. It can have no defects (which is determined by a trained Sensory Panel), and must meet the criteria set by the International Olive Oil Council or California Olive Oil Council for chemical analysis.