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The industry needs major TLC.

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Oils
Vinegars
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What to know

The olive oil industry has had a history of problems, including mislabeling, adulteration with inferior refined oils, and failing to meet minimum sensory standards.

Sources

Bad blends

Adulterated olive oils can contain a blend of​ inferior quality vegetable oils​ like soybean oil, sunflower oil, palm oil or canola oil.

Olive oil can go bad during a variety of commercial production processes.

i. Olive oil becomes ​moldy​ when the olives have been crushed with dirt and mud.
ii. Old ​or​ rancid​ olive oils (often characterized by a wax crayon-like taste) are the result of inadequate storage and exposure to damaging light, heat or air.
iii. A ​grubby ​or​ dirty​ tasting olive oil is likely contaminated by larvae. When olive flies lay eggs in developing olives, the larvae feeds on the pulp—and end up getting processed into the oil.
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Keys to Authenticity

Bottles

Look for bottles made of UV-​protected glass (like Brightland)​ or ​stainless steel that protect the olive oil from enemies of freshness - light and air.

Words

Look for extra virgin on the label, and be wary of meaningless terms​ like first cold-press. Light, pure, and refined refer to processing that removes flavor and nutrients.

Harvest

A ​Harvest Date​ on your bottle is a key indicator of transparency and quality. Brightland oils are all currently from the Nov. 2023 Harvest.

Our Oils

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The Duo

Extra virgin olive oil

Our two bestselling extra virgin olive oils, paired together to enhance every meal.

Best Seller
Arise

Basil-infused olive oil

Made from California Arbosana and Mission olives crushed with fresh basil in the traditional agrumato style.

 Rosette

Garlic olive oil

Made from California Arbosana, Arbequina, and Mission olives crushed with fresh garlic in the traditional agrumato style.