Olive Oils
Shop our collection of premium olive oils crafted using centuries-old traditional methods. Primo Oils carefully curates each bottle to ensure every one delivers a unique and flavorful touch to your dishes. We handpick each bottle directly from artisans, local farmers, and small-batch producers in Australia, Italy, Spain, Portugal, Greece, and California.
Infused with a variety of herbs, nuts, and spices, Primo’s olive oils enhance your dishes with unique and bold flavors. Perfect for recipes involving drizzling, dipping, and cooking.
Showing 1–12 of 32 results
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Arbequina EVOO
Price range: $8.00 through $39.95 -
Baklouti Green Chili Oil
Price range: $8.00 through $39.95 -
Basil Olive Oil
Price range: $8.00 through $39.95 -
Biancolilla Olive Oil
Price range: $8.00 through $39.95 -
Blood Orange Olive Oil
Price range: $17.95 through $39.95 -
Butter Olive Oil
Price range: $8.00 through $39.95 -
Cayenne Chili Oil
Price range: $8.00 through $39.95 -
Chipotle Olive Oil
Price range: $8.00 through $39.95 -
Chiquitita Extra Virgin Olive Oil
Price range: $8.00 through $39.95 -
Cobrancosa Olive Oil
Price range: $8.00 through $39.95 -
Coratina EVOO
Price range: $8.00 through $39.95 -
Favolosa EVOO
Price range: $8.00 through $39.95
Why Choose Primo Oils
We don’t like tooting our own horn, but our olive oils are simply the best because we’re foodies at heart. Every bottle we carry is vetted, curated, and sampled in one of our own recipes before we put it up for sale.
That way we’re 100% sure of the quality it brings and can confidently recommend it to our customers. Every olive oil we carry is also genuine extra-virgin, sourced directly from producers we trust around the world.
And because we work with small-batch artisans rather than big distributors, our bottles arrive fresher and taste noticeably better than what you’ll find on a grocery store shelf.
We also rotate our selection with the seasons as new harvests come in from our producers. So there’s always something new to look forward to when you shop here or stop by our Farmer’s Market booths!
New to Olive Oil? Here’s What We Recommend
If you’re just getting started, the number of options can feel a little overwhelming. Here’s a simple way to think about it.
Varietal olive oils are pure, single-origin EVOOs with nothing added. They let the natural flavor of the olive shine through. Some are mild and buttery, others are peppery and bold. These are great for finishing dishes, dipping bread, or any recipe where you want the oil itself to be a star ingredient.
Infused olive oils start with that same high-quality EVOO base but are blended with natural herbs, spices, chilies, or citrus. Options like our Garlic, Tuscan Herb, or Blood Orange olive oils give you a shortcut to layered flavor without extra prep. These are perfect for marinades, roasted vegetables, and weeknight cooking when you want big taste with minimal effort.
Not sure where to begin? Our Garlic Olive Oil and Tuscan Herb Olive Oil are two of our most popular picks and a solid starting point for any kitchen.
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How to Use Olive Oil
Olive oil is one of the most versatile ingredients you can keep on hand. Once you start cooking with a quality EVOO, you’ll almost never cook without it again!
For cooking, we typically use it to sauté vegetables, pan-fry proteins, or roast just about anything. It handles heat well and adds a layer of flavor missing in neutral oils.
As a finishing oil, a quick drizzle over soups, pasta, grilled fish, or even pizza right before serving makes a noticeable difference.
It’s also a natural fit for salad dressings and marinades. Whisk it with one of our balsamic vinegars for a vinaigrette that takes about thirty seconds to make and tastes better than anything from a bottle.
For marinades, follow a simple three-to-one ratio of olive oil to vinegar and let your protein soak for fifteen minutes to an hour.
And don’t skip the bread dip. A shallow dish of EVOO with a sprinkle of herbs and a splash of balsamic is one of the easiest appetizers you’ll ever put together. Check out our olive oil bread dip guide for ideas, or explore more recipes featuring our oils.
Pizzettes
Pizzette Dough 1 tbsp super fine sugar 2 tsp dried yeast or ½ oz fresh yeast ¾ cup lukewarm water 1 lb all purpose flour ((use half whole wheat...
FAQs About Extra Virgin Olive Oils
Can you fry with olive oil?
Yes, you can. Extra virgin olive oil has a smoke point between 375°F and 410°F, which is well above standard frying temperatures.
The USDA even includes olive oil on its list of high-smoke-point oils recommended for deep frying. Its natural antioxidants and monounsaturated fats actually make it more stable under heat than many refined seed oils with higher smoke points.
Does olive oil go bad?
It does. Unlike wine, olive oil doesn’t improve with age. An unopened bottle of EVOO stays at its best for about 12 to 18 months from the harvest date. Once opened, aim to use it within a few months.
Store it in a cool, dark cabinet with the cap sealed, and if it starts smelling waxy or tasting flat, it’s time for a fresh bottle.
How is olive oil made?
It’s simpler than you’d think. Olives are harvested, washed, and then crushed into a paste, pits and all. That paste is slowly mixed to let the oil droplets merge, then spun in a centrifuge to separate the oil from the water and solids.
For extra virgin olive oil, the entire process uses only mechanical methods at low temperatures, with no chemicals or excessive heat involved.
How much olive oil per day is healthy?
Most experts recommend one to two tablespoons daily. The FDA supports the claim that about 1.5 tablespoons of oleic acid-rich oils per day may reduce heart disease risk.
The key is to swap it in for less healthy fats like butter or margarine, not just add it on top of everything. For the most benefit, choose EVOO and chat with your doctor about what works for your situation.
Is olive oil a neutral oil?
Not quite. Extra virgin olive oil has a pronounced fruity, peppery flavor, which is the opposite of what “neutral oil” means. Neutral oils like canola, grapeseed, and vegetable oil are prized for being almost tasteless.
If you need something milder, refined, or “light,” olive oil has a much subtler flavor and a higher smoke point, so it behaves more like a neutral oil.