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
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
Fall Harvesting
The Grove
Our olives are harvested at peak freshness when they are green with a hint of violet.
Cold-Extraction
The Mill
Cold-extracted within hours of being harvested straight off the tree.
Climate-Controlled
The Cellar
Our climate controlled cellar keeps our oils perfectly fresh until they are ready to be packaged.
Oxygen-free, Light-free
The Packaging
Our Oxygen-Free FlavorLock Box system keeps light and air out, but all the freshness in.
Fall Harvesting
The Grove
Our olives are harvested at peak freshness when they are green with a hint of violet.
Cold-Extraction
The Mill
Cold-extracted within hours of being harvested straight off the tree.
Climate-Controlled
The Cellar
Our climate controlled cellar keeps our oils perfectly fresh until they are ready to be packaged.
Oxygen-free, Light-free
The Packaging
Our Oxygen-Free FlavorLock Box system keeps light and air out, but all the freshness in.
Chef Series: Corto in Your Kitchen
Our olive oil is a celebration of the creativity of chefs and food fans the world over. We wouldn’t be here without them, so this page is all about the great work they do. In other words, these stories are about you.
Watch the Film Series
