in the U.S. is imported from Europe, but California-grown varieties are revolutionizing the industry in both taste and style. Since California’s soil is so versatile, nearly any kind of olive can grow there; this makes the blending options nearly boundless and the finished products diverse and unique.
Golden State olive oils now make up 5% of American olive oil consumption, and that number is expected to keep growing. We turned to Nicholas Coleman, cofounder of the premium olive oil subscription service Grove and Vine and previously the chief oleologist at Eataly, to help us evaluate 11 new California olive oils. Here the five we loved the most.Awake, an olive oil made with handpicked heirloom Coratina olives, has a peppery kick—great drizzled into sauces and to finish stews.