202 East Davis Street • Culpeper, Virginia 22701 • 540-825-8415 815 Caroline St • Fredericksburg, VA 22401 • 540-373-1262
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Our Oils

Olive Oils

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The enemies of oils are light, time and oxygen. That’s why we store our products in dark bottles, sealed to prevent oxidation, in temperature-controlled storage. Our oils are sourced from both the Northern and Southern Hemispheres, alternating throughout the year to ensure we always have the freshest, best quality oil.

Oil's enemies can greatly affect its shelf-life and quality. An unfiltered late harvest oil stored in clear glass with a loose cap near a stove can be begin to go rancid in as little as 3 to 4 months. But high-quality, properly stored and sealed oil with high polyphenol (a naturally-occurring antioxidant that is plentiful in carefully-crushed olives) can taste fresh for well over a year.

We also carry small batch premium nut and seed oils, carefully stored to ensure their freshness.



 Australia - Mild Intensity

This delicate Tuscan variety displays notes of sweet berry, floral, and grassy aromas. Viscous and malty with the perfect amount of pepper and low bitterness.

Crush date: May 2016

Polyphenols: 138

Oleic Acid: 66.4

FFA: 0.18

Peroxide: 10.0



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Chile - Mild Intesity

Displaying the signature varietal characteristics of Picual, this example is herbaceous with notes of herbs, green tomato leaves and green grass. Slightly astringent with phenomenol chemistry.

Crush date: May 2016

Polyphenols: 185

Oleic Acid: 80.5

FFA: 0.10

Peroxide: 5.0

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 Chile - Medium Intensity

This complex Arbosana is floral and fruity with a creamy mouth feel and an incredible nose. Flavor notes are layered and include green almond, savory herb, banana and apple. Medium intensity and very balanced. Nice pepper finish.

Crush date: May 2016

Polyphenols: 212

Oleic Acid: 77.9

FFA: 0.14

Peroxide: 3.3

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Chile - Medium Intensity

Produced in early May, this early harvest Arbequina displays a nice pungent finish. Notes include savory artichoke and fresh cut grass. Lingering spiciness.

Crush date: May 2016

Polyphenols: 276

Oleic Acid: 76.4

FFA: 0.11

Peroxide: 4.1


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Coratina Gran Cru

 Italy - Robust Intensity

A Grand Cru EVOO is the highest quality produced, and this is one of the most important olive varietals in Italy. It is especially favored in the renowned Puglia area. The varietal produces buttery, rich, decadent, and powerful goodness. At the same time, it is extremely balanced with flavors of raw pistachio and dried grass. Use with Robust foods like steak, venison, and wood fired rotisserie chicken.

Crush date: November 2015

Polyphenols: 445

Oleic Acid: 71.4

FFA: 0.15

Peroxide: 8.0

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Don Carlo

South Africa - Robust Intensity

This rare Italian Hybrid variety, Don Carlo or "The Don", displays notes of tart green apple, bitter herb, cut grass and herbaceous pine. The Don has green apple and sour grass aromas. You will taste bitterness on the front and desirable lingering pungency on the back. At 556, this is currently the highest polyphenol oil in our lineup!!

Crush date: May 2016

Polyphenols: 556

Oleic Acid: 72.5

FFA: 0.19

Peroxide: 6.6

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Fused and Infused EVOO


This agrumato olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Great on salads, in marinades, and for baking. Pairs amazingly with blueberry or raspberry or balsamic vinegars.

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Blood Orange

As blood oranges and Tunisian olives ripen, we press them together to form this beautiful agrumato, a combination of whole fresh fruits crushed with olives. Our oil is exceedingly versatile - use it on fish and seafood, chicken, fruit, salads and much more. Blend it with our cranberry-pear white balsamic vinegar for a lively, tart vinaigrette.

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Herbs de Provence

With top notes of savory, thyme and bay leaf, our all natural herbs de provence oil is a show stopper when drizzled over grilled chicken, rubbed on turkey before roasting, for bread dipping, or in aioli. Try paired with our aged tangerine balsamic for bread dipping or blended as vinaigrette.

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This creamy olive oil is naturally infused with the rich flavor of butter. Use this golden, vegetarian, dairy free olive oil as a butter substitute in baking or anywhere you might use melted butter including over hot popcorn, with crab or shrimp, to dip bread, over pasta, mashed potatoes, rice, or in baking.

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Wild Mushroom & Sage

Delicious combination of herbaceous sage paired with savory wild mushrooms. Try drizzled over cream of mushroom soup, risotto, stuffing and aioli. It makes inspired vinaigrette when paired with our Sicilian lemon white balsamic vinegar.

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California Garlic

Gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. Great to mix in with pasta or mashed potatoes, to drizzle on steaks before grilling or to just dip bread. Culpeper’s favorite EVOO.

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Most popular in North Africa and the Middle East, harissa is made with chili peppers often smoked, garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavors. By popular demand, Infused with more peppers, making it our hottest oil.

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Tuscan Herb Blend

A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.

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Fresh, green and herbal. Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. Try it on a summer salad or caprice and let your taste buds travel to the shores of the Mediterranean!

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Persian Lime

Zesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. Fantastic with fish, poultry, marinades, dressings. Great when paired with our blackberry-ginger balsamic vinegar.

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The smoky flavor of this chile-infused oil is great for marinating steaks and brushing on grilled chicken or seafood.  Drizzle on vegetables or pizza for a spicy kick. A great bread dipping oil; finishing oil for soups, pasta or grain dishes; and a great base for dressings and marinades.  Pairs well with chocolage balsamic or Alfoos mango white balsamic.   

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Milanese Gremolata

A traditional Italian herb blend of lemon zest, minced garlic, flat leaf parsley, and a hint of mint.  Great for finishing fish, and also osso bucco, veal and other slow braised dishes to add a zip of flavor.  Fabulous fo marinating poultry and in dressings.  Pairs well with Sicilian lemon white balsamic or traditional balsamic.

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Cilantro & Roasted Onions

Made with the perfectly blended flavors of roasted, sweet Cippolini onions and cilantro. Wonderful with sautéed vegetables, great as a marinade for meat, fish and poultry. Pair with Sicilian Lemon balsamic.

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Baklouti Green Chili Extra Virgin Olive Oil

This Tunisian green chili infused oil packs a punch. It adds a new dimension to salsas, aiolis, vegetables, and marinades of all kinds. Exceptional in tangines and couscous.

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Specialty Oils

Japanese Roasted Sesame

Roasted slowly over low heat, and then pressed in small batches, it has tremendous depth of flavor and mouth feel. One of the most flavorful and fragrant oils in the world.

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Roasted French Walnut

Our handcrafted, roasted walnut oil is made in Saumur, France strictly following 150 year-old traditional method. Slowly roasted, then expeller-pressed and lightly filtered. It adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake with equal amounts of blackberry-ginger balsamic for an unforgettable vinaigrette!

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Black Truffle

Late Fall, early Winter truffles are used in this savory oil. Ripe truffles are steeped for an extended period, using a closely guarded, proprietary process that yields this heady, complex oil. No extracts or chemicals are used. Fantastic in cream-based soups, scrambled eggs or omelets, risotto or mashed potatoes!

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