- ROOTED IN ITALY, RAISED IN CALIFORNIA – We’re an Italian family from Lucca, Italy, that started our family business, Corto, in California, where we grow our olives and make our oils.
- COLD EXTRACTION – We harvest our olives at peak season and send them straight to our state-of-the-art on-site mill. This produces the best ultra-fresh extra-virgin olive oil.
- CHEF CHOSEN – Some of the best chefs in the industry choose Corto. They know we’ve worked to craft the best oils for the right technique and meal.
- 100% REAL – we named our 100% Extra-Virgin Olive Oil TRULY because unlike 70% of the market, our oil is the real deal. We’re dedicated to providing you with the best flavor and freshness.
- CERTIFIED EXTRA VIRGIN OLIVE OIL – Every drop of our oil meets stringent chemistry and sensory standards to be certified extra virgin by the California Olive Oil Council (COOC)
From the brand
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Product Description
We it TRULY 100% Extra-Virgin Olive Oil because this full-bodied olive oil is the real deal. It is common for extra virgin olive oils to go rancid on the shelf, which is why we’ve gone to extra lengths to protect ours.
What makes us different is that we don’t wait until winter when the olives are over-ripe. Instead, we harvest in the fall, when the olives are at the peak of freshness: green, with just a hint of violet. Olives then come to our mill to produce brilliant oil.
There’s a reason our extra virgin olive oil is chef used. It’s because we hand-craft our oils to match their use.
Fresh Flavor Has Always Been A Passion
The Cortopassi family came to California from the Old Country in search of a better life. We had little in the way of material possessions but brought a family tradition of real food based on farm-fresh flavors of “la vera cucina”.
As Nonna Teresa Cortopassi taught us, “The key to good food is starting with the freshest, best ingredients and cooking them in your own way.” Nonna’s way is how we still cook today!
FAMILY FARMING – REAL OLIVE OIL
Fall Harvest Tradition
Many of our family’s favorite foods rely on fresh and flavorful olive oil. In Nonna’s time, Italian olive oil came from olives hand-picked in the Fall. It was full of fresh flavor and met our family’s passion for good food.
However, times changed and, for lack of labor, the olive harvest in Europe evolved from hand-picking in the Fall to mechanical “tree-shaking” in the Winter. The result was oil which no longer tasted fresh.
Because we have always been farmers, we found a new way to grow and pick olives in the Fall, which makes fresh and flavorful oil that Nonna Teresa would embrace!
It tastes so fresh and so good that we established the Corto Olive Company!
Bringing freshness back into the olive oil industry.
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FALL HARVESTING: The GroveOur olives are harvested at peak freshness when they are green with a hint of violet. |
COLD-EXTRACTION: The MillCold-extracted within hours of being harvested straight off the tree. |
CLIMATE-CONTROLLED: The CellarOur climate controlled cellar keeps our oils perfectly fresh until they are ready to be packaged. |
OXYGEN-FREE, LIGHT-FREE: The PackagingOur Oxygen-Free FlavorLock Box system keeps light and air out, but all the freshness in. |
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| Corto TRULY Twin Pack 500 mL | Corto TRULY 3 Liters | Corto La Padella Sauté Oil | Corto TRULY 500 mL | |
| Customer Reviews |
4.7 out of 5 stars
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4.7 out of 5 stars
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4.7 out of 5 stars
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4.7 out of 5 stars
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| Price | $45.00$45.00 | $80.00$80.00 | $63.00$63.00 | $25.50$25.50 |
| Ingredients | 100% Extra Virgin Olive Oil | 100% Extra Virgin Olive Oil | Avocado Oil, Grapeseed Oil, Extra-Virgin Olive Oil & Rice Bran Oil | 100% Extra Virgin Olive Oil |
| Size | 500 mL Twin Pack (2) | 3 Liters | 3 Liters | 500 mL |
| Usage | For palates that savor full-bodied, fresh-olive intensity. For bread-dipping and alongside your cheese board for extra zip. Perfect for finishing on warm entrees. | For palates that savor full-bodied, fresh-olive intensity. For bread-dipping and alongside your cheese board for extra zip. Perfect for finishing on warm entrees. | La Padella gets its distinct backbone — the ability to stand up to high cooking temps — from a perfectly-balanced, just-right blend of four different oils. | For palates that savor full-bodied, fresh-olive intensity. For bread-dipping and alongside your cheese board for extra zip. Perfect for finishing on warm entrees. |