THE COMPANY

Welcome to Sonoran Desert Olive Oil Company! Our goal is to provide our customers with the freshest Ultra Premium (UP) Extra Virgin Olive Oil (EVOO) from around the world. At Sonoran Desert Olive Oil Company we follow the crush in the northern and southern hemispheres to bring you fresh EVOO from countries like Portugal, Spain, Greece, Italy, United States (California), Chile, Australia, to name a few. Our customers are encouraged to "try before you buy". Come in and sample more than 50 delicious oils and vinegars. We look forward to seeing you soon!

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OUR OLIVE OILS

ULTRA PREMIUM EXTRA VIRGIN OLIVE OIL

The freshest and finest olive oil in the world today.

Ultra Premium is a new category of EVOO that distinguishes the highest quality of EVOOs in the world. The UP standard was created in response to the growing need to separate high quality EVOOs from what dominated the so called "gourmet" and "premium" olive oil market. The UP standard is reserved for the finest EVOOs in the world and meets or exceeds existing standards. In order to qualify for the UP grade, the EVOO must meet or exceed a comprehensive set of production, storage, transport, testing, chemistry and organoleptic requirements. At Sonoran Desert Olive Oil Company, all of our EVOOs are third party laboratory tested to be sure they meet and/or exceed the UP criteria for polyphenol, oleic acid, and FFA (free fatty acid), and more to ensure that our customers are receiving the healthiest and freshest Ultra Premium Extra Virgin Olive Oils available. Further, the UP program is intended to reward the farmers for producing high quality oil and promote fair trade practices. To learn more about the UP program, please visit: www.upextravirginoliveoil.com.

AGRUMATO OLIVE OIL

In addition to our UP EVOOs we also carry olive oil produced using the "Agrumato" method. This refers to crushing the olives simultaneously with fruits such as blood oranges, or lemons, or with baklouti chili peppers for heat, or rosemary, etc. This allows the essential oils to mingle with the olive oil and produce a bright, fresh olive oil.

INFUSED OLIVE OIL

A fresh, mild varietal of EVOO infused with natural botanicals provides delicious and healthy olive oil in several varieties, which include: Garlic, Tuscan Herb, Persian Lime, Herbes de Provence, Mushroom & Sage, Cilantro & Onion, and many more. Designed to add depth of flavor with ease. Vegan and missing the taste of creamy butter? Why not add Butter Infused Olive Oil to your pantry? Chefs enjoy the decadent aroma and flavor from Truffle Olive Oil. See if Black or White Truffle Olive Oil suits your palate. Come in and find your favorite flavors! 

OUR BALSAMIC VINEGARS

White and dark balsamic condimento (vinegar) can perk up everyday meals, beverages and desserts. This all natural product, imported from Modena, Italy boasts no added sugars, no caramel coloring or thickeners. The balsamics are produced using the Solera method, a process for aging liquids by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. The result is a rich, smooth, often sweet product. Make sure to try our Traditional Style Condimento. With less than 4% acidity it's a customer (and staff) favorite!



HOW TO TASTE OLIVE OIL

There are many words used to describe the flavors and characteristics found in olive oil, but in general, EVOOs fall into four categories: mild, mild/medium, medium, and robust. 

Mild EVOOs may contain notes of nutty, buttery, floral or fruit notes of ripe or tropical fruits, such as green bananas. 

Medium oils may also have a fruity profile, but the aromas and flavors are similar to that of under ripe green fruits. 

Robust oils are stronger in flavor and are often described as peppery and/or woody, with a strong grassy aroma.

To appreciate the full taste of olive oil, sip each one without bread or other food.  Professional tasters always use blue tasting glasses so they aren't influenced by the oils color, which doesn't indicate quality or flavor. You can use any suitable container free of residue.

SO LET'S GET STARTED...

  • The first thing you want to do is swirl the olive oil in the glass for about 15 seconds while holding your hand over the top. This will warm the oil and release the wonderful aromas in the oil. 

  • Next, remove your hand from the top of the glass and inhale. Take note of the oils intensity. What aromas do you sense? 

  • Take a small sip of oil while also sipping some air. This will emulsify the oil and spread it throughout the mouth. Take note of the aroma and the intensity of bitterness.

  • Finally, swallow. An oil's pungency is judged by the sensation in the back of the throat. The oil should have a slight peppery sensation with a mild oil, increase with a medium, and even more so with a robust oil. This sensation is caused partly by the polyphenols (antioxidants) found in the oil and is normal for extra virgin olive oil.  If it makes you cough three times it is considered a compliment to the grower.

  • You can also include a cheap oil in the tasting to see if your friends can find the fake oil among the UP EVOOs!