Moroccan Extra Virgin Olive Oil - 33.8 fl oz

Late-harvest, overripe olives yield more oil, but we pick ours young because they give us superior quality, lower acidity and higher polyphenol content. Olives are a natural superfood high in antioxidant polyphenols, and these antioxidants occur naturally in high-quality Moroccan olives.

Use it for everything: drizzling, cooking and baking. Our customers dress salads with it, cook Italian and Greek dishes with it, and roast and drizzle vegetables with it. Many notice a peppery bite, which some find milder than they expected. It is Non-GMO Project Verified, OU Kosher and vegan, free of gluten and soy, with no added flavors or preservatives.

At Mina, we are named for the matriarch of our family, whose story began in 1950s Casablanca with her very first fiery harissa. Most commercial producers blend olives from several countries. We grow our own fruit to control its quality and purity.

Ingredients: Extra Virgin Olive Oil

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Common Questions

How do I find an olive oil that's high in polyphenols?
Start with early-harvest extra virgin olive oil, which is how we make Mina Moroccan Extra Virgin Olive Oil, from young olives picked early on our own family farm. Polyphenol levels are highest in green, early-harvest olives and fall as the fruit ripens. Late-harvest, overripe olives yield more oil, but we pick young because they give us higher polyphenol content, lower acidity and better quality. We use early-harvest olives of the same quality we sell for eating whole. Freshness matters too: light, heat and air break polyphenols down over time, so keep the bottle closed in a cool, dark cupboard and use it within a few months of opening. Many of our customers choose this oil for its antioxidants and find it good value next to pricier polyphenol-focused oils.

What does single origin olive oil mean, and is it better than blended?
Single-origin olive oil comes from one defined source, and ours comes from exactly one: Mina Moroccan Extra Virgin Olive Oil is 100% sourced from our family-run farm in Morocco and is never blended. Most commercial olive oil producers blend olives from several countries, which makes it hard to know where the fruit grew or how fresh it was. We grow our own olives so we control quality and purity from the tree onward. We can trace each batch down to the specific tree where the olives were grown, so the oil in your dressing can be followed straight back to our trees.

Is Mina olive oil peppery, and how strong is the flavor?
Mina Moroccan Extra Virgin Olive Oil has a peppery bite that many of our customers notice, though some find it milder than they expected. We describe the flavor as intensely fruity and perfectly smooth. That peppery catch at the back of the throat is typical of early-harvest extra virgin olive oils and comes from their natural polyphenols. Repeat buyers often tell us it tastes like real olive oil.

Is Mina olive oil cold extracted, and how is it made?
Yes, Mina Moroccan Extra Virgin Olive Oil is cold extracted. We process the fruit gently: rather than squeezing the olives, our system separates the oil from the fruit by spinning. The olives stay below 81°F throughout processing to preserve their nutrient properties and protect the delicate flavor. Nothing is added afterward; the only ingredient is extra virgin olive oil, with no added flavors or preservatives.

Can I cook and bake with Mina extra virgin olive oil, or is it only for drizzling?
You can use Mina Moroccan Extra Virgin Olive Oil for everything: drizzling, cooking and baking. Our customers dress salads with it, cook Italian, Greek and other Mediterranean dishes, and roast vegetables such as carrots with it. Good extra virgin olive oil handles everyday home sautéing and oven roasting well.

Is Mina olive oil Non-GMO, kosher, vegan and gluten-free?
Yes. Mina Moroccan Extra Virgin Olive Oil is Non-GMO Project Verified, OU Kosher and vegan, and it is free of gluten and soy. The ingredient list is simply extra virgin olive oil, with no added flavors or preservatives.