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“A deeply flavorful, robust oil”

Ultra-fresh… A very fresh-tasting oil

Best olive oil of 2023

Pro chefs swear by this innovative olive oil brand

Say hello to fresh extra virgin olive oil.

Chefs across the US trust Corto because we treat olives as what they are — fruit. Rather than picking them when they’re black and rotten, we gather them at their freshest using over-the-row harvesters. It’s our way of reminding the world of the flavors we’ve been missing out on — olive oil, the way it’s supposed to taste.

Watch our Difference

I love the freshness and brightness of Corto oils. Freshness matters and makes a huge difference.

Chef Trevor

Richmond,Virginia

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*UC Davis Evaluation of Extra Virgin Olive Oil Sold in California

70% of extra virgin olive oils on the market today are actually rancid or defective*.

*UC Davis Evaluation of Extra Virgin Olive Oil Sold in California

Learn the Corto Difference

Bringing freshness back into the olive oil industry.

We harvest our olives at peak freshness and then cold-extract them in our state-of-the-art mill on the very same day. The result? Well, you'll just have to try it for yourself.

Learn About our Process

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watch our difference

For recipes and tips
from top chefs visit our blog

wild juniper pan roasted scallops

featured recipe

Rockfish with Date Vinaigrette

featured recipe

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

featured recipe

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Why Corto

Inspiration

For Professionals

For Growers

Say hello to fresh extra virgin olive oil.

TRULY^® 100% Extra Virgin Olive Oil

La Padella^® Sauté Oil

TRULY^® 100% Extra Virgin Olive Oil

TRULY^® 100% Extra Virgin Olive Oil

La Padella^® Sauté Oil

TRULY^® 100% Extra Virgin Olive Oil

I love the freshness and brightness of Corto oils. Freshness matters and makes a huge difference.

With Corto, I get the texture - the smoothness and creaminess - I seek in my pastas that I cannot get with other olive oils.

It was an easy choice to choose TRULY® over other oils. And the packaging in FlavorLock™ boxes makes so much sense.

Oil coming from Italy to America - it would be so easy for the oil to change flavor. However with Corto, the flavors don't change.

There are a lot of misconceptions about olive oil. Knowledge is power. I hope that once people know the difference, they will embrace companies like Corto who are bringing fresh olive oil to our kitchens.

Using La Padella® definitely improved the dish. The moisture of the chicken cooked with this oil far exceeded my expectations. And it doesn’t burn in the pan!

70% of extra virgin olive oils on the market today are actually rancid or defective*.

Bringing freshness back into the olive oil industry.

For recipes and tips
from top chefs visit our blog

wild juniper pan roasted scallops

Rockfish with Date Vinaigrette

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

Say hello to fresh extra virgin olive oil.

TRULY® 100% Extra Virgin Olive Oil

La Padella® Sauté Oil

TRULY® 100% Extra Virgin Olive Oil

TRULY® 100% Extra Virgin Olive Oil

La Padella® Sauté Oil

TRULY® 100% Extra Virgin Olive Oil

I love the freshness and brightness of Corto oils. Freshness matters and makes a huge difference.

70% of extra virgin olive oils on the market today are actually rancid or defective*.

Bringing freshness back into the olive oil industry.

For recipes and tips from top chefs visit our blog

wild juniper pan roasted scallops

Rockfish with Date Vinaigrette

Purple Potato Mezzaluna with Meyer Lemon Olive Oil

TRULY^® 100% Extra Virgin Olive Oil

La Padella^® Sauté Oil

TRULY^® 100% Extra Virgin Olive Oil

TRULY^® 100% Extra Virgin Olive Oil

La Padella^® Sauté Oil

TRULY^® 100% Extra Virgin Olive Oil

For recipes and tips
from top chefs visit our blog