TRULY Extra Virgin Olive Oil, 100% California, Cold Extracted 17 oz

Like to dip French or Italian bread in Olive oil? I certainly do! Sometimes just the oil, sometimes with salt & pepper, and sometimes loaded with S&P and grated Parmesan cheese and maybe a tiny bit of fresh crushed garlic. YUM! Great with salads too obviously. The flavor of this olive oil on its own is the best I’ve ever tasted. To me, the is the hands down BEST extra virgin olive oil on the market today. Even better, this is a family run olive orchard and small business and they control the quality. With their consistency I’ve never been disappointed.

I tried this olive oil in a restaurant as a dipping oil and you could really taste the quality of the olives. I asked the waitress the brand and have repeatedly bought it now for over a year. It’s my favorite olive oil!

Excellent taste!

I had this olive oil at a local restaurant and knew that it had to become my olive oil of choice. Fabulous flavor and aroma.

Way good quality.

It is a very nice, mild olive oil, suitable for sauteing but not particularly flavorful, and with no finish. I would only order it again if I wanted something with an almost neutral flavor. If you don't appreciate the peppery and fruity taste of olive oil, this might be the one for you. For most olive oil uses (salad dressings and finishing) I prefer Partanna robust olive oil.

2010 I did 1 day tour of Corto Olive farm in the Stockton area of Nor-Calif and met Corto family. They invited leaders from Sacramento Slow Food to spend the day on their olive farm. Corto were trailblazer pioneers in early days of Calif olive oil industry. 1920 Dino Corto emigrated to Italy to Central Valley of Calif. Olive grower industry was in bad shape. Dino created 1st olive farmers trade assoc saved olive industry back in the 1920-1930s. Folks in USA ate BUTTER lard gunk industrialized seed oils Disdain for olive oil considered "too ethnic". 2010 UC Davis Univ scientists published seminal, incendiary scholarly scientific, peer reviewed journal article exposed "GreenWashing" LIES olive oil industry scam pulled on USA consumers for decades. UC Davis Univ purchased every brand olive oil sold in USA. 95% of it was rubbish examined under Gas Chromatograph. WORST olive oil is Italy, Spain, Morrocco, Tunisia, France & other nations. ONLY CALIFORNIA olive oil tested "clean" the rest is gunk is Wesson oil, cottonseed, canola, industrialized seed oil processed w/ HEXANE banned in 60 nations as a neurotoxin endrocrine disruptor! CALIFORNIA olive oil tested "clean" organic or not organic This EVO tastes delicious slightly "peppery" an indicator not filtered bleached tampered with. "Peppery" taste proves EVO not overly processed I used to be able to buy this at local retail stores but Corto Family made a decision to sell on Amazon only. I have 12 years of university nutrition training, was an organic biodynamic permaculture farmer and am a classically trained chef from culinary academy in SF. This is the best dang olive oil on the planet!

Corto responded to my complaint, apologized for any inconvenience, and offered a full refund. The company also explained their harvesting and bottling process (see text at bottom.) Since I have not tasted the product, I am awarding 5 stars for customer service. Original review: On October 27 I succumbed to Corto's offer to "Bring the freshest Extra Virgin Olive Oil into your kitchen” by ordering a bottle of Corto TRULY, but was surprised and disappointed to receive a bottle that was harvested a year earlier. The literature included in the package says, “Order your bottle starting October 2, 2023” for the 2023 harvest. I ordered more than 3 weeks after October 2, but received the 2022 harvest. Reply: Thank you for choosing Corto Olive, as we truly appreciate each and every one of our customers. We appreciate any and all feedback as well. At the present time we are currently in the midst of our 2023 harvest season. Our 2023 harvest Truly Extra Virgin Olive Oil will not be available for purchase until January 1, 2024. Our 2022 harvest oil is the freshest that is currently available. We strive to go from olive grove to our mill within 8-hours. Once it has been milled, we store our fresh and flavorful oil in a climate-controlled cellar in stainless steel casks. The oil is then dispensed and packaged as orders come in throughout the year. We harvest in the Fall to ensure that the fruit is at its peak of freshness and flavor. It should be quite aromatic with grassy and floral notes. There should be a peppery and spicy little bite at the end that ensures the oils overall freshness. it also attests to the fact that polyphenols are very much present in the product. Please feel free to contact us directly via the number on the bottle should you have any additional questions. Thank you again for choosing Corto Olive.