Corto TRULY Extra Virgin Olive Oil, 100% California, Cold Extracted 17 oz

Corto TRULY Extra Virgin Olive Oil: In olive oil, verify origin, pick to bottle time and if it has multiple sourced olives, is probably not Extra Virgin but a mix of various sources. This Corto Truly EVOO in a search is comprised of 3 olive types from Lodi California. The web site and the bottle states lists the olive types. The bottle states the oil is extracted within hours of the fall harvest. I don't know what that means exactly. Olives lose flavor within hours of picking, according to reviews i have read. This Corto has flavor. The smaller narrow bottle is easier to pour on salads.As I get older and look for olive oil I had 20 years ago that was absolutely amazing, I cannot say this is that but definitely better than most grocery store olive oil that mostly is an undisclosed mixed source oil and flavorless. So, I'm giving it a 5 star because it has flavor and is reasonably priced.

Great

Like to dip French or Italian bread in Olive oil? I certainly do! Sometimes just the oil, sometimes with salt & pepper, and sometimes loaded with S&P and grated Parmesan cheese and maybe a tiny bit of fresh crushed garlic. YUM! Great with salads too obviously. The flavor of this olive oil on its own is the best I’ve ever tasted. To me, the is the hands down BEST extra virgin olive oil on the market today. Even better, this is a family run olive orchard and small business and they control the quality. With their consistency I’ve never been disappointed.

2010 I did 1 day tour of Corto Olive farm in the Stockton area of Nor-Calif and met Corto family. They invited leaders from Sacramento Slow Food to spend the day on their olive farm. Corto were trailblazer pioneers in early days of Calif olive oil industry. 1920 Dino Corto emigrated to Italy to Central Valley of Calif. Olive grower industry was in bad shape. Dino created 1st olive farmers trade assoc saved olive industry back in the 1920-1930s. Folks in USA ate BUTTER lard gunk industrialized seed oils Disdain for olive oil considered "too ethnic".2010 UC Davis Univ scientists published seminal, incendiary scholarly scientific, peer reviewed journal article exposed "GreenWashing" LIES olive oil industry scam pulled on USA consumers for decades. UC Davis Univ purchased every brand olive oil sold in USA. 95% of it was rubbish examined under Gas Chromatograph. WORST olive oil is Italy, Spain, Morrocco, Tunisia, France & other nations. ONLY CALIFORNIA olive oil tested "clean" the rest is gunk is Wesson oil, cottonseed, canola, industrialized seed oil processed w/ HEXANE banned in 60 nations as a neurotoxin endrocrine disruptor!CALIFORNIA olive oil tested "clean" organic or not organicThis EVO tastes delicious slightly "peppery" an indicator not filtered bleached tampered with. "Peppery" taste proves EVO not overly processedI used to be able to buy this at local retail stores but Corto Family made a decision to sell on Amazon only. I have 12 years of university nutrition training, was an organic biodynamic permaculture farmer and am a classically trained chef from culinary academy in SF.This is the best dang olive oil on the planet!

Way good quality.

It is a very nice, mild olive oil, suitable for sauteing but not particularly flavorful, and with no finish. I would only order it again if I wanted something with an almost neutral flavor. If you don't appreciate the peppery and fruity taste of olive oil, this might be the one for you. For most olive oil uses (salad dressings and finishing) I prefer Partanna robust olive oil.

This extra virgin olive oil is so nice and light. The flavor is absolutely delicious and goes with anything. It doesn’t overwhelm any dishes. While it is a bit pricey it is definitely worth it. Superior quality.

I tried this olive oil in a restaurant as a dipping oil and you could really taste the quality of the olives. I asked the waitress the brand and have repeatedly bought it now for over a year. It’s my favorite olive oil!