Our Favorite Olive Oils

In each store, you will find an abundance of extra-virgin estate olive oils. Talk to one of us in the store or just read the descriptive signs in the section to find an oil to make your food tastier…as well as healthier. Looking for a gift for the food lover in your life? How about a full-flavored organic olive oil?

Vera Jane’s Extra-Virgin Olive Oil
DLM's very own olive oil is named after our Chairman of the Board, Vera Mayne. This Tuscan oil is an all-natural product harvested by hand, and the taste varies slightly from year to year. The oil is buttery with a note of wheat grass and the classic Tuscan peppery finish. Cold-pressed, extra-virgin olive oil such as Vera Jane’s is so good for you, and adds flavor to so many things, that most of us around here enjoy it in some form every day. Beyond the more obvious dressing up fresh greens and making vinaigrettes, use it for drizzling on pizza, pasta, and grilled meats. Just a teaspoon makes an otherwise mediocre soup come alive. Dip crusty bread, such as our Paesano or Pane Toscano in it after adding a pinch of sea salt and fresh ground pepper. Drizzle it over steamed veggies. Use it to lightly fry tuna or salmon, rabbit or chicken, and more.

Jack’s Grill Grapeseed Oil
DLM's very own is great for cooking and making homemade mayo.

Antara
This oil was introduced to us by our friend Kitty Keller, a dynamic importer from San Francisco. Antara has a pleasing fruity aroma and tastes of roasted almonds. It is produced by a small cooperative of Catalan olive growers. (Catalans are a group of 10 million who live primarily in eastern Spain. Interestingly, Catalan, not Spanish, is the primary language of Barcelona.) For an authentic Catalan experience, try Paamb Tomàquet, “bread with tomato.” It’s easy to prepare. Just rub a thick toasted slice of one of our DLM Artisan Breads with the open end of a freshly cut ripe tomato, then drizzle with Antara, and sprinkle a bit of sea salt.

J. Leblanc Walnut Oil
This is an amazing oil from the south of France! It's full of flavor as well as healthy properties. Keep it in the refrigerator, and unlike most fats, it remains in liquid form (imagine how good it is for your insides.) For an amazing salad, combine it with Vinaigre de Banyuls for a vinaigrette, then toss with fresh greens, toasted walnuts, blue cheese, and pear or apple slices. You can drizzle it over hot pasta, or beets and goat cheese, or green beans, or steamed broccoli…you get the idea. It’s even great on mashed potatoes in place of butter.

Joana and João Oliveira
This is amazing organic oil made by Joana and her father João in northern Portugal. The blending of four olive varieties results in subtle layering of flavors, including fresh grassy notes and scents of ripe banana. Super for drizzling on greens and vegetables, seafood, and poultry.

Lakelands Frantoio
This is a beauty from "Down Under" made by Knut and Mia Kammann near the Blue Mountains of New South Wales. It shows flavors of herbs, pepper, and almonds. Try it on greens, steamed spinach, and mashed potatoes.

LeBlanc Walnut Oil
From France, this oil has an outstanding quality.

MacNut Macadamia Nut Oil
From Australia, it is excellent over salad greens, and its high flash point makes it ideal for frying and heavier cooking.

Moutere Grove
This oil from New Zealan is produced by Ed and Liz Scott, and is deep and green, brimming with grassy, nutty flavors. Drizzle over grilled slices of crusty bread, hot pasta, or scrambled eggs. Also excellent drizzled over roasted meats and added to soups and stews.

Nuñez de Prado Flower of the Oil
The Nuñez de Prado family has been producing great olive oil from their family-owned groves since 1795! The family bottles this special oil in its unfiltered state to keep all the taste and richness of the oil intact. Nuñez de Prado is cloudy in appearance because it is unfiltered. When you open the bottle, you will be amazed by the aromas of fruit and vine-ripened tomatoes. Try it drizzled over all kinds of veggies, especially fresh ripe tomatoes.

Ravida
From Sicily, this is one of our long-standing favorites. It is a deep, rich oil with a peppery finish.

Salvatore Mirisola Extra-Virgin Olive Oil
Looking for a special olive oil to drizzle over steaks and summer veggies? Give this one a try. It is a very small production extra-virgin olive oil from Sicily, full of body, flavor, and goodness. For an Italian-style steak, go to our Meat Department and choose a thick cut rib-eye, T-bone, or porterhouse Coleman steak. Rub your steak with sea salt and fresh ground pepper, and cook to rare or medium rare over a hot grill. Let the steak rest 15 minutes, slice it, and drizzle with this oil. It's stupendous!

Veleta
Long-time Miami Valley resident Dr. Juan Palomar, who scaled back his medical practice to pursue his passion for the foods of his native Spain, produces Veleta Extra-Virgin Olive Oil on his estate in southeast Spain. Veleta, with its nutty, rustic flavor, is high on our list of personal favorites. Try it with a plate of eggs and Serrano ham lightly fried in plenty of his beloved oil.