Lotani Extra Virgin Olive oil is made of olives that are hand-picked, cold pressed the very next day and lab certified as extra virgin. It is further certified by the California Olive Oil Council after passing a rigorous test by a panel of tasters.

Weather and ripeness determine the exact moment the harvest begins. Different varieties of olives are harvested at varying degrees of ripeness to capture a wide array of flavors. Thus, with over 100 olive cultivars in production in a myriad of soil types, climates and microclimates, California Extra Virgin Olive Oils present you with a virtually limitless range of flavor possibilities.

Lotani freshly harvested olives are rushed from the field to an ultra-modern mill a few miles away, where they are rinsed in fresh water, and separated from the leaves and stems. Next, the olives are ground into paste and the paste is mixed to encourage the oil to separate from the surrounding vegetable matter and water. Within days, the vibrant elixir can be in the market, ready for use at your table.

The California Olive Oil Council is the only North American certified quality control program that exceeds strict International standards for True Extra Virgin Olive Oil. A Seal-Certified olive oil offers the highest standard of quality to American consumers.

The oils listed here have met all requirements for Seal Certification, including:

  •Olives mechanically extracted without chemicals or excessive heat
  •Less than .5% free oleic acid
  •Positive taste elements and no taste defects, as determined during a blind tasting

Trust the Seal - Your Extra Virgin Guarantee

The California Central Coast has a very similar climate to the Mediterranean region, with its mild winters and long hot summers. Olives and grapes are a perfect fit for the location and soil condition of our family farm.

The Tuscan Olive oil is excellent in flavor and has a fruity aroma, favored by chefs for its ability to be blended in food dishes and as a stand-alone, for dipping. Sprinkle some on a toast with a sliced tomato and some coarse salt and you will be ready to write psalms.

Olive oil is the number one all-around good for you supplement.

The health benefits of olive oil have been recognized by educated consumers and food lovers throughout history, but only in recent years have we had hard scientific data to back up what many already suspected: Using extra virgin olive oil has tangible, positive effects on your health.

For example: newly pressed extra-virgin olive oil contains oleocanthal - a compound whose pungency induces a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug ibuprofen. Medical articles show that this similar perception seems to be an indicator of a shared pharmacological activity, with oleocanthal acting as a natural anti-inflammatory compound that has a potency and profile strikingly similar to that of ibuprofen.

Good for your heart: Just two table spoons of olive oil swished with some lemon juice and spices poured over salad every day may reduce the risk of coronary heart desease.

Good for your skin: Use a mixture of half extra virgin olive oil and half castor oil to gently rub on your skin, massaging for about two minutes. Quickly wring out a washcloth dipped in warm water and place it on the skin until the temperature cools. Then use the cloth to wipe away the oils. Conclude the cleansing with a few drops of olive oil as a moisturizer.

Good for your breath: Ever heard of olive oil as a mouthwash? Yep. Combine the oil with salt and warm water as a first-thing-in-the-morning alternative to bad breath.

Good for your spirit: Olive oil claims a long history in religious settings as a symbol of strength and consecration - a setting-apart of a person by God for special work - and as anointing oil for healing. In the Jewish faith, olive oil provides for the fuel for lighting the Menorah every Hanukkah.

Beyond its rich flavor, olive oil is packed with health benefits that include the ability to fight ailments such as "bad" cholesterol (LDL), reduce hypertension, and contains antioxidants.

Simply said: California grown = Fresh. Fresh = Healthy.

The olive came to California in the late 18thcentury, when Spanish missionaries planted olive trees at each of the 21 missions they established between San Diego and Sonoma. By the mid 19th century, there was a thriving olive oil industry in California.

The industry languished, however, throughout much of the 20th century, until a new generation of health-conscious Americans rediscovered the flavor and benefits of olive oil. Again olive orchards were revived and new groves were planted, signaling a renaissance in the California olive oil industry.

In the early 21st century, the California olive oil industry has emerged as a vital and diverse factor in the worldwide arena. California oils are produced from a great number of olive varieties, through a wide range of methodologies from labor-intensive traditional hand-harvesting to those that are highly mechanized.

There is truly a California Extra Virgin Olive Oil for every palette. These oils represent not only the incredible spectrum of flavors available in the olive, but also the agricultural and environmental diversity of California.