Blended Olive Oils: What They’re Hiding—And Why The Virgin Organic Stands Apart

No blends. No compromises. No BS.

Most “extra virgin” olive oils on the shelf are anything but. They’re blended—a mix of oils from different farms, regions, even countries. These blends are made for consistency and cost, not quality. And what’s lost in the process? Freshness, flavor, nutrition, and traceability.

The Virgin Organic is different. Our oil is certified extra virgin by Applied Sensory, LLC in Napa, California. It’s 100% single estate—grown, harvested, and bottled at our orchard in Capay, California. We oversee every step, from the tree to your table.

Why blended oils fall short

They hide inferior oils—low-grade oil can be mixed in just to hit the legal threshold for “extra virgin.” They lose freshness—blends often contain oils from different harvests, some already old by the time they reach your kitchen. They lack transparency—with so many sources, true traceability is nearly impossible. They weaken flavor and nutrition—blending dilutes the polyphenols, the natural antioxidants that give olive oil its complexity, bitterness, and health benefits.

Why single estate matters

At The Virgin Organic, we believe purity equals quality. One orchard. One harvest. One expression. We handpick every olive to ensure only the best fruit makes it into your bottle. Our production is limited—no shortcuts, no mass market. And our land is a certified Wildlife Habitat, farmed in harmony with nature.

Unlike most brands, we proudly share our varietals. Coratina—bold and peppery, with roots in Southern Italy. Picual—smooth and grassy, from Southern Spain.

We invite you to taste the difference. My name is Bernard La Borie, founder of The Virgin Organic. Got a question? Call me directly at 415-623-6923. We’re a small, independent company—and your support means everything.

Compromise nothing.