Our extra virgin olive oil is crafted from Greek Koroneiki olives, known as the "queen of olives" for their robust flavor and high polyphenol content. Grown in the Pacific Northwest and processed using traditional milling techniques to preserve peak freshness and flavor, this first press reveals notes of green tomato, endive and toasted walnut with a medium, peppery finish. Drizzle it over vegetables, soups, salads and more and welcome the bounty of the Pacific Northwest.