Like all Corto olive oils, this superior method is rooted in the company’s Italian heritage and inspired by innovation. Committed to its values of transparency and quality, Corto has been producing the freshest, 100% California olive oil since 2005. Made from beautifully fresh olives grown in California groves, Corto’s Extra Virgin Olive Oil is expertly blended by the company’s Master Miller to achieve a stunningly bright flavor profile that professional chefs have relied on for years to enhance their favorite dishes.

Corto sourced organic, heirloom Calabrian chilies from Longer Table Farm in Sonoma County, California, in order to achieve the perfect balance of heat and depth of flavor from local pepper specialists. In fact, these farmers plant over 50 varieties of pepper seeds each year from the Caribbean, Italy, Hungary, France, Peru, and Mexico.

Corto believes that the best olive oil is fresh olive oil, but 70% of the olive oil commercially available in retail outlets are harvested from overripe/rotten fruit that has fallen to the ground. Dedicated to freshness from grove to plate, Corto starts by using over-the-row harvesters to gently pick olives off the branches at peak freshness. The fruit is then cold-extracted in Corto’s state-of-the-art mill within hours and stored in a climate-controlled cellar until a customer order is processed. Only then is the oil packaged directly from the cellar into Corto’s FlavorLock boxes and dark-glass bottles, further ensuring freshness and minimizing exposure to the harmful effects of light, heat, and air. The result is some of the freshest, most flavorful oil possible.