An Italian variety from Sicily characterized by its large size and meaty flesh, that translates into a creamy smooth mouthfeel. This is balanced with a slightly spicy end note. Dominant flavors are ripe, buttery and herbaceous, grass and green banana. This is a medium robust oil that is very versatile in the kitchen.
2025 Total Polyphenols: 269
This medium-robust variety is one of the most commonly grown in Spain for its exceptional balance of sweet, spicy and bitter. The olives are exceptionally large and have a high oil content, making them easy for us to harvest! It’s a very versatile oil and can be used on raw salads or more robust dishes. Notes of herbaceousness, green almond, artichoke, green and ripe olives, floral and nuttiness.
2025 Total Polyphenols: 366
A Spanish varietal that's distinct for its intense flavor profile and high resistance to oxidation. This robust oil is great used for high heat dishes because it does not lose its flavor. The olives are more elongated in shape and contribute to its robust flavor with notes of fruitiness, tomato and even artichoke.
2025 Total Polyphenols: 261
This variety hails from the Puglia region of Italy, and is known for its extremely robust and often tangy profile. Coratina has the highest level of polyphenols amongst our varieties and it's reflected in the flavor. Herbaceous flavors of green grass, green olive and artichoke shine through. This oil is for the true olive oil lovers and experts! Best used with dishes with more intense flavors and nothing too delicate!
2025 Total Polyphenols: 487
Pamela grew up on her folk’s farm in Belmont, Wisconsin. Our farm uses good conservation practices as Pamela's parents Robert and Marian had done. These practices include cultivating wildlife habitat and using native plants and cover crops to encourage a healthy population of native insects, birds and animals. Grumpy Goats Farm is certified organic, as we try in general to live a life in harmony with nature.
Grumpy Goats Farm
In the world there are many olive varietals, each with a distinct flavor profile. They can be fruity, aromatic, peppery, buttery, grassy, mild, robust, etc. Favorite regional dishes take advantage of the characteristics of the local olives. Each of our single varietal oils brings its unique flavor to your table.
Single Varietal Olive Oils
Ranked 4th overall in the USA, 14th worldwide.
The best olive oils provide important health benefits and outstanding flavor. The Olive Oil Times recently compiled and verified the award rankings of the world’s extra virgin olive oil producers from World Olive Oil Competition. Grumpy Goats currently ranks 4th in the United States, and 14th internationally.*
*by Olive Oil Times Spring 2025
Instructions
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Add salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
Ingredients
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)
1/2 cup extra virgin olive oil, we recommend Coratina
1/3 cup pine nuts (can substitute chopped walnuts)
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
How to Make Pesto with Extra Virgin Olive Oil
Salmoriglio with EVOO
Instructions
Use a mortar and pestle to crush oregano, parsley, garlic and salt together.
Transfer to a mixing bowl.
Zest the lemon over the bowl, then juice half of it and add 2 teaspoons of the juice (10ml).
Add oil and whisk to combine well.
Taste your salmoriglio and add more lemon juice or salt if you like.
Ingredients
½ cup oregano and parsley leaves
1 clove garlic, peeled
½ teaspoon salt flakes
1 lemon
⅓ cup robust extra virgin olive oil (80ml)
Chimichurri Sauce
Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup parsley (finely chopped )
3-4 cloves garlic (finely chopped or minced)
2 red chilies (or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 tsp coarse salt
1/2 teaspoon pepper (to taste (about 1/2 teaspoon))
Instructions
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.