100% extra virgin olive oil should solidify, at least partially, when stored in the refrigerator. This product, although labeled as 100% extra virgin olive oil, never solidified in my refrigerator, even when stored directly next to other olive oils that were frozen solid.
The taste also seemed diluted, and in any case was far inferior to the previous bottle I bought from another brand.
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Climate Pledge Friendly
Climate Pledge Friendly uses sustainability certifications to highlight products that support our commitment to help preserve the natural world. Time is fleeting. Learn more
PRODUCT CERTIFICATIONS (2)
Reducing CO2
products reduce their carbon footprint year after year. Certified by the Carbon Trust.
The Reducing CO2 label applies to products certified by the Carbon Trust, that are lowering their carbon emissions year after year for the full lifecycle of the product. The Carbon Trust was formed in 2001 and introduced the world’s first carbon label in 2007. It produces its certifications to global leading and independently verified standards. The Carbon Trust has a mission to accelerate the move to a sustainable, low carbon economy.
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USDA Organic products must be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
From the manufacturer
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| LIGHT TASTE OLIVE OIL | MILD TASTE OLIVE OIL | SMOOTH EVOO | ORGANIC ROBUST EVOO | ROBUST EVOO | SPANISH BOLD EVOO | |
| TASTE PROFILE | LIGHT + SUBTLE | MILD | MILD, DELICATE | FULL-BODIED, ROBUST | FULL-BODIED, ROBUST | STRONG, FRUITY |
| USAGE | FRYING + BAKING | ROASTING + SAUTÈING | SAUTÈING + STIR-FRYING | SALADS + MARINADES | SALADS + MARINADES | DIPPING + DRIZZLING |
| SMOKE POINT | 440-470° | 410-440° | 380-410° | 380-410° | 380-410° | 380-410° |
| FIRST COLD PRESSED | ✓ | ✓ | ✓ | ✓ | ||
| FARMER OWNED | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| USDA CERTIFIED ORGANIC | ✓ | |||||
| NON-GMO PROJECT VERIFIED | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| NON-ALLERGENIC | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
Customer Questions & Answers
Customer reviews
Top reviews from the United States
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Reviewed in the United States on September 7, 2019
Size: 24 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on May 3, 2019
Size: 24 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on March 26, 2019
Size: 24 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on February 24, 2019
Size: 24 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on October 28, 2020
With olive oil, consuming it in its raw, uncooked state best reveals its character: I put this over tuna with dashes of hot sauce, and it shines. It even finds its way into our savory ice creams (rosemary, olive oil, and honey recipe below). The flavor is paradoxically deep but with a light mouthfeel and robust olive profile. It's also consistent from one bottle to the next; nearly inexplicable, considering its country of origin changes (current bottle is from Tunisia).
Costing less within the Amazon Ecosystem than at physical retail, this is terrific stuff six ways from Sunday. - (Was this review of use? If so, let me know by clicking "Helpful." Cheers!)
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ROSEMARY OLIVE OIL ICE CREAM
3 cups half and half, or 1 1/2 cups each cream and milk
3 sprigs of rosemary, roughly 5 inches each
3/4 teaspoon kosher salt
6 egg yolks
1/2 cup full-flavored honey
1/2 cup of strong or "robust" Extra Virgin Olive
Combine half and half, rosemary, and salt in a saucepan and heat to a tad below a simmer. Steep rosemary in the dairy for 15 minutes, stirring off and on. Then discard rosemary.
In a large bowl, whisk egg yolks and honey until they're well-integrated. Slowly pour in the hot dairy, whisking continually. Return yolk and dairy mixture to pot and heat on low -- below a simmer -- stirring constantly. Custard is ready when it forms a thin coat on the back of a spoon.
Whisk in olive oil, then transfer to an airtight container. Chill in the fridge overnight. Churn in a consumer ice cream maker per the manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Leave to thaw on the counter 10 minutes before serving.
Size: 16 Fl Oz (Pack of 1)Verified Purchase
So Good, and for So Little Spend
By The All-Seeing I on October 28, 2020
Like an inexpensive bottle of 93-point wine, Pompeian's Organic Extra Virgin Olive Oil is a bargain indulgence of the first order, and a best-in-class olive oil at this astonishing price -- I find no reason to overpay for anything else.By The All-Seeing I on October 28, 2020
With olive oil, consuming it in its raw, uncooked state best reveals its character: I put this over tuna with dashes of hot sauce, and it shines. It even finds its way into our savory ice creams (rosemary, olive oil, and honey recipe below). The flavor is paradoxically deep but with a light mouthfeel and robust olive profile. It's also consistent from one bottle to the next; nearly inexplicable, considering its country of origin changes (current bottle is from Tunisia).
Costing less within the Amazon Ecosystem than at physical retail, this is terrific stuff six ways from Sunday. - (Was this review of use? If so, let me know by clicking "Helpful." Cheers!)
-
ROSEMARY OLIVE OIL ICE CREAM
3 cups half and half, or 1 1/2 cups each cream and milk
3 sprigs of rosemary, roughly 5 inches each
3/4 teaspoon kosher salt
6 egg yolks
1/2 cup full-flavored honey
1/2 cup of strong or "robust" Extra Virgin Olive
Combine half and half, rosemary, and salt in a saucepan and heat to a tad below a simmer. Steep rosemary in the dairy for 15 minutes, stirring off and on. Then discard rosemary.
In a large bowl, whisk egg yolks and honey until they're well-integrated. Slowly pour in the hot dairy, whisking continually. Return yolk and dairy mixture to pot and heat on low -- below a simmer -- stirring constantly. Custard is ready when it forms a thin coat on the back of a spoon.
Whisk in olive oil, then transfer to an airtight container. Chill in the fridge overnight. Churn in a consumer ice cream maker per the manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Leave to thaw on the counter 10 minutes before serving.
Images in this review
Reviewed in the United States on March 20, 2019
Size: 48 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on December 17, 2018
Size: 24 Fl Oz (Pack of 1)Verified Purchase
Reviewed in the United States on November 20, 2018
Size: 24 Fl Oz (Pack of 1)Verified Purchase
