We only sell oil from the most recent harvest. Each bottle is labeled with its Harvest Date, and coated to protect the antioxidant-rich oil inside from light damage.

Our small-scale California farms hand-pick their olives and remove damaged fruit before pressing. This prevents rancidity and oxidation in our oils. Handpicking is also a sustainable farming practice that preserves the trees' long term health.

The polyphenol count in olive oil is highest at the time of harvest. Handpicked, undamaged olives and minimal travel time mean Brightland extra virgin olive oils have a polyphenol count of 650-750 mg/kg (vs. conventional oils' 100-150 mg/kg).

At its freshest, extra virgin olive oil is low in free fatty acids, giving it a natural smoke point of over 400F. Undamaged olives, minimal travel time, and climate-controlled storage keeps Brightland's free fatty acids low and smoke point at 410F. Stir-fry, roast, and sear without fear.

Unlike imported olive oils with weekslong overseas journey before they even reach a wholesaler, our oils are pressed hours from our warehouse, where they're shipped fresh to your door.

Our olives are selected for flavor, not size. This year's oil comes from Coratina olives, which are packed with an extra-high antioxidant content, and have a grassy, peppery flavor unlike any other.

From recyclable glass to plastic-free shipping, we strive for sustainable, functional, yet still gift-ready packaging.

We strive to work with US partners for every link in our supply chain, including using US-made glass bottles and partnering locally to support California's farms and small businesses.

Our farms are free of herbicides and pesticides that harm the health of workers and our planet, and our oils and vinegars have absolutely no fillers or artificial preservatives.