Organic Olive Oils from California

 

Arlotta Food Studio's premium, extra virgin, first cold-pressed olive oils are organic, Kosher, and produced on our family groves in California. Our flavored oils are made by infusing our award-winning, plain extra virgin olive oil with the essential oils from organic herbs or fruit.


FAQ's

  1. Can I cook with olive oil?

    It’s commonly believed that olive oil should not be used for certain cooking methods, however, this is generally untrue. In addition to using olive oil for drizzling over vegetables, salads, and meats, it can also be used for baking, grilling, and sauteing.

  2. How can I be sure I am buying authentic olive oil?

    Being able to purchase olive oil directly from mills, estates or producers is one of the easiest ways to ensure you’re receiving authentic olive oil.

  3. Where do our olives originate from?

    Arlotta uses three varietals of olives: Arbosana and Arbequina (Spain), and Koroneiki (Greece). The olives are grown and pressed in California’s Central Valley, where due to the optimal climate and soil conditions, olive trees thrive.

  4. What is the best way to store olive oil?

    It’s important to keep olive oil in dark, opaque containers away from heat, and direct sunlight and sealed when not in use. Refrigeration is not recommended because condensation within the bottle can affect the flavor.

  5. Does Infused Olive Oil Expire?

    Olive oil can last up to 24 months from the date it was pressed if stored and sealed properly. Once opened, it should be consumed within 6 months.

  6. How is Arlotta Olive Oil flavored?

    We extract the essential oil from the organic fruits and herbs using a high-intensity steaming process. The essential oils are then blended with our base organic extra virgin olive oil.