OLIVE OIL AND VINEGAR

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When it comes to Olive Oil - freshness matters.

Harvesting time is crucial and peak seasons vary from northern and

southern hemispheres, so our oil producers do what we call

"Chasing The Harvest" to ensure we have the best olives picked

at their peak for our private label olive oil line. 

 

Our Premium Extra Virgin Olive Oil represents the freshest harvest

available - by chasing the crush through both the Northern and

Southern Hemispheres, we can curate the finest quality,  

extra virgin olive oil with optimal composition and intriguing palate.

Our oils come from the US (California), Spain, Italy, Portugal, Chile,

or Australia with each region producing oils with distinct flavor profiles and characteristics. 

All of the Berkeley Bowl Marketplace Olive oils are EVOO - Extra Virgin Olive Oil with acidity at .5% or less and widely thought to have the best flavor. The best Extra Virgin Olive Oils are produced by harvesting fresh green olives, crushing within 2 to 4 hours of harvest, maintaining an optimal temperature, and bottling for distribution immediately.

We feature three special EVOO varieties under the Berkeley Bowl label;

  • California Early Harvest - This super early harvest California Arbequina displays notes of sun-kissed grass with a super creamy ripe center and green finish. It is herbaceous with delicate pepper on the back. We source this Extra Virgin Olive Oil from a local supplier with a legacy of quality products. 

  • Organic EVOO - Olive grove cultivation tends to be organic by virtue of the traditional methods that are used to cultivate the crops. But our customers have made it clear to us that having a certified organic option is important. Our organic olive oil is certified by the USDA and a delicious option for those who prefer organic.

  • Premium EVOO - This is the top of the line. ​Our premium olive oil is smooth and buttery with distinct green notes and layers of herbaceous flavor and a crisp peppery finish. 

We also carry a variety of vinegars that complement our olive oils. Our Berkeley Bowl Premium Balsamic Vinegar is the finest grade of aged balsamic from Modena, Italy. Produced in the traditional style, this Balsamic is aged using the Solera System for up to 18 years! The solera aging system involves 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 spectacular density comes naturally, with no added thickeners or sugar, and is the result of cooking in copper kettles and a lengthy aging process. 

We also carry Oak Aged Red Wine vinegar, Italian White Wine Vinegar, Oak-aged Balsamic Vinegar, and private reserve balsamic vinegar.

Enjoy our Premium Olive Oil and Premium Vinegar together as a dip for a crusty loaf of bread or use them to dress a salad made of veggies from our produce department!​

Click here to purchase our Olive Oil and Vinegars