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- Color isn’t a quality indicator—great olive oil can be golden or deep green.
- Store olive oil away from heat, light, and air to keep it fresh longer.
- Spain is the world’s largest producer of olive oil.
- Extra virgin olive oil is made without chemical refining.
- Freshness matters—best within 12–18 months of harvest when stored well.
- One liter of olive oil can require several kilos of olives to produce.
- Peppery throat ‘sting’ comes from natural polyphenols.
- Cloudiness in cool temps is normal and doesn’t mean the oil is bad.
- Olive oil’s main fat is oleic acid (a monounsaturated fat).
- Use extra virgin for cooking or finishing—flavor varies by variety and region.
Unfiltered. Cold-pressed. Single-origin from Jordan.
This is your everyday-but-elevated olive oil: bright and herbaceous up front, with a clean peppery finish that makes salads pop and bread… dangerous.
Tasting notes: green almond, fresh herbs, artichoke, gentle pepper.
How it’s made: hand-picked olives, first cold press, bottled in dark glass to protect flavor.
Use it for: tossing greens, finishing grilled fish and veggies, drizzling over hummus, eggs, pizza, and literally any crusty loaf.
Ingredients: 100% extra virgin olive oil (unfiltered)
Origin: Jordan • Net: 500ml bottle
Good to know: A natural haze or tiny sediment may appear, proof it’s unfiltered. Store cool and dark; use by the “Best By” date on the bottle.