Home – Corto Olive Oil

Discover a new
world of fresh.

Watch our Film

Corto In Your Kitchen:
Chef Silvia

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Think Inside the Box
(Yes, really)

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See for Yourself:
The Mill Experience

Watch our Film

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A New World of Fresh: The Film
2

Corto in Your Kitchen: Chef Silvia
3

FlavorLock™ Box Technology
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The Corto Mill Experience

Fresh-squeezed. Chef-approved.

There’s a reason chefs pick us—and it’s not just our state-of-the-art packaging (more on that later). We’ve crafted three oils especially for you, and we can’t wait for you to try them.

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Fresh oil for every step in the kitchen.

Here’s a trade secret: Not every olive oil is built for all cooking techniques. That’s why we’ve got three—each developed alongside chefs so you can have just the right one on hand for every task (from salad drizzling to searing).

Reserve a Tasting Meet the Oils

TRULY®
100% Extra Virgin Olive Oil

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51-49®
EVOO/Canola Blend

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La Padella®
Sauté Oil

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The Truth About Extra Virgin Olive Oil...

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

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

But we’re here to change all that…

Fact: Olives are a 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.

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The Grove

...starting at the grove. While most olives are harvested long after their prime in the late winter, we gather ours in the fall, when they’re just turning from green to violet.

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The Mill

Then they’re cold-extracted in our state-of-the-art mill. And it’s all in a day’s work (8 hours, to be exact). The result?

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The Cellar

Stunningly-bright oil you’d have to taste to believe. And we do (each and every single batch). Once it passes the test, it’s stored in a special, climate-controlled cellar.

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The Package

And thanks to our unique Flavorlock Box™ which blocks harmful light and oxygen, it’ll stay 100% truly-fresh, right to the last drop.

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

Chef Silvia Barban

Brooklyn, New York

I was BLOWN AWAY by the quality of the sear and flavor.

executive Chef trevor

richmond, virginia

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

Chef reddy

denver, colorado

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.

Chef audrey Kelly

boulder, colorado

The fresh but subtle flavor of 51-49® both compliments the seasonings in sauces and rounds out the entree.

Chef Mark G.

San Francisco, California

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!

Executive Chef Anita

Yountville, California

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Brady

co-founder

Paul

field director

Tom

senior managing partner

Rooted in Italy, raised in California.

A family business that started in Lucca, Italy, we come from a long line of cooks (and people who, well, just love to eat). That’s why we believe our olive oil should be as transparent as we are: Nothing but goodness from grove to box. Because that’s what every chef, in every home and restaurant, deserves.

Inspiration Starts Here

To talk about quality is to talk about freshness. That’s why we’ve teamed up with several world-renowned chefs to show you what our olive oil looks like in action. Up next, a few winning recipes and stories that take the flavors you love to new heights.