We pick our fruit under-ripe – mostly green, not black- which gives it that bright and green, peppery, herbaceous flavor, has a higher concentration of polyphenols (the free-radical fighting antioxidant), and provides a longer shelf life. Our fruit is hand-harvested, not machine-harvested, which means great care is given to not bruise or damage the fruit during harvest, which is something you can taste in the quality of the oil. Our oil is a blend of different olive varietals, which gives it a unique, dynamic, balanced flavor profile. Our fruit is pressed within hours of harvest by a master miller at the groves in Lake County, California. This is probably the most important factor in olive oil quality because it means our oil doesn’t sit and wait to be pressed (which, if it sits too long, beyond 8 hours, it starts to decay and lower the quality of the finished product). Ours is pressed under 2 hours of harvest in a private mill. This is an unfiltered oil, which is similar to the process of making natural wines. The oil is racked of sediment to extend shelf life. It is not certified, but organic practices are used. Our bottle is plastic-free and made of glass, paper, cork, wood, and a wood pulp anti-tamper label. We strive to keep plastic off our products as much as possible and use natural materials. We provide transparency on when the fruit was harvested and pressed with a stamp of the month and year rather than an arbitrary expiration date. We sell out each year before the next harvest so we are never selling our retailers or customers old oil.

Olive oil's enemies are light, air, time, and heat. Keep it away from direct heat and sunlight, but never in your fridge. On your countertop or in a pantry is great, and if using a pour spout - just make sure it has a flap to prevent airflow to keep it from oxidizing. Enjoy & replenish as needed!

Olive oil, unlike wine, doesn’t age well. It’s best to use within 2 years of the harvest date to ensure its still extra virgin grade. Over time, the flavor will mellow and the health benefits will dimish. It is still fine to cook with after that 2 year mark, but we recommend enjoying it within two years of the harvest date. This is why it’s essential to know when the oil was made, each Wonder Valley bottle is stamped with the harvest month and year.

Olive oil is rich in vitamins and antioxidants, specifically omega-3 essential fatty acids, polyphenols (antioxidants), phenolic compounds, oleic acid, and vitamin E. Here are some of the health benefits of including extra virgin olive oil daily in your diet: Cardiovascular: Omegas! Polyphenols! Good fats are beloved by our arteries to prevent blockage and increase good cholesterol (HDL) Inflammation reduction: the antioxidants in olive oil act as free radical scavengers, helping reduce inflammation and oxidative stress in the body, which are known pre-cursors to major disease. Enjoying olive oil frequently is an easy and delicious step in disease defense. Weight loss: Olive oil’s natural richness will help to satiate cravings and a compound from oleic acid helps accelerate metabolism as well. Liver: With its high levels of monounsaturated fatty acids, EVOO has a protective effect on the liver, helping to prevent inflammation and oxidative stress. This same potent extra virgin olive oil is a hero ingredient in our skincare, body care, and haircare collections for its hydrating, healing, softening, and emollient properties. We consider olive oil an everyday portal to inner health and outer radiance.

Absolutely! Our olives are hand-picked young when the fruit is just starting to ripen and still very green. This yields a greener oil, longer shelf life, and higher concentration of polyphenols/antioxidants.