Corto TRULY® | Extra Virgin Olive Oil | Floral Notes | Cold Extracted in State-of-the-Art Mill | Straight from Official Corto Olive Groves & Oil Producer | Oxygen-Free, Light Free FlavorLock Box

This is an amazing EVO. Worth every penny. I use it almost every night. Mild flavor in cooking or baking.

This is like a fine wine, the makers consider olives to be fruits and olive oil to be the juice of the olives. They take special care of the making of this olive oil with taste testing through out the process. It's delicious, fantastic on bread with parm and red pepper flakes, and it will give any dish an excellent flavor.

I am an Olive Oil lover, my only true Olive Oil love is Corto. I have tried at least 30 brands, this is the one and only!! There is no bitter aftertaste, which is common; the corto is smooth all the way down! It's rich, clean-tasting, and always tastes fresh. I am on auto ship (the big box) and use 1 box a month. It's smooth enough to take straight, drizzled on avocado toast, put on popcorn, everything! The aroma is green and refreshing, seriously its smooth and taste so good!

I have purchased this olive oil 16 times since first trying it in January, 2016 (checked it on my Amazon order history). I've tried several others during that time, including a few that were more expensive, and Corto is one of my favorites. It is certified extra virgin by the California Olive Oil Council (COOC), which you can see on their website. However, the certification label does not show on the box (it used to show, but was removed for some reason, and I have contacted Corto regarding that). A couple minutes after you eat any good EVOO, you get a mild burning or tingling sensation in the back of your throat, often described as a "peppery aftertaste", and usually accompanied by one or more coughs. This is from a type of polyphenol in the oil called Oleocanthal, which is a beneficial anti-inflammatory that is also said to help in clearing plaque from the arteries and assist in killing cancer cells. There are other healthy components besides the Oleocanthal. Most of the supposed EVOO you get in grocery stores is mixed with much cheaper oils like canola. I used this stuff for many years, mistakenly thinking I was getting the health benefits of a true EVOO. If you are getting 3 liter bottles in the $30 range or under, or not getting that throat tingling/burn, then most likely you are not getting a good extra virgin olive oil. I only try ones that are certified by COOC or the NYIOOC or other reputable certifiers. I really like the pour spout on the Corto box. It makes it so much easier to access the olive oil, as compared to the 3 liter cans with the spout on the top. I use it to easily fill a 500 ml green glass olive oil bottle with a stainless steel spout. Lately I have been purchasing directly from Corto, who are one of the sellers on this Amazon page. It costs more, but I want to be sure I am getting the freshest product possible. They ship directly from Corto, and use custom packaging designed for this product that is nearly indestructible. I would also encourage everyone to look at the Corto website, where you can see how they do everything possible to ensure their product is of the highest quality. Update: I inquired from Corto what varieties of olives were used, and what were the polyphenol levels, and received the following response: "Our Truly Extra Virgin olive oil is made from a combination of 3 types of olives, Arbequina, Arbosana and Koroneiki. Although we don't offer specific levels of polyphenols for our products, our olives are harvested in the fall when polyphenol levels are at their highest." From a little research, I found that Koroneiki olives are considered "very high" in polyphenols, and that Arbequina are considered "low". I didn't find anything on levels for Arbosana. I suspect that the overall levels of polyphenols in Corto would be rated a medium. I wish more producers published the polyphenol levels, as many of us use extra virgin olive oil as much for its health benefits as for its taste and flavor.

I recently cooked two steaks using Corto Truly Extra Virgin Olive Oil, and all I can say is wow. The flavor was absolutely superb — rich, clean, and incredibly fresh. I used about 3 tablespoons on medium‑low heat, and the oil performed beautifully without burning or turning bitter. Instead, it actually enhanced the steak, giving it a deeper, more savory finish that really surprised me. What stood out most was how fresh and full‑bodied the oil tasted. Corto is known for harvesting olives at peak ripeness and cold‑extracting them the same day, which keeps the flavor bright and consistent . You can really taste that quality in the pan — no harshness, no off-notes, just a smooth, aromatic olive flavor that complements the meat perfectly. The oil also has a great balance: fruity, aromatic, and herbaceous without overpowering the steak. Many reviewers mention its freshness and dynamic flavor profile, and I completely agree . If you’re cooking steak, chicken, seafood, veggies, or even just finishing dishes, this oil is a game‑changer. I’ve tried many EVOOs, but Corto Truly stands out for both flavor and performance. I’ll definitely be buying it again.

The oil seems really good if you like a peppery, grassy, very fresh flavorful EVOO. That said, I'm deducting one star for the packaged - an Amazon box surrounds a CORTO shipping box which has a CORTO "presentation" box inside with some literature and finally ANOTHER cardboard box w/ the olive oil in a flavorlock bag inside. All in all, that's about 1/2 a tree too many.

Wonderful extra virgin olive oil!

It was the best, stays really fresh and has a great taste

Great oil ,fast delivery’s

I really like California olive oils and trust that they're more likely to be unadulterated due to better agricultural regulatory oversight. This is a good oil, but not a great one, especially at $30 a litre. It has a mild fruity flavour, but not much "bite" at the back of the throat as one could expect from a very fresh oil. Anyway, it's OK, but there are better at better prices, e.g., Partanna from Sicily runs about ⅓ less cost.

While a good oil, it lacks the pepper and fruitiness that I like in California olive oils.