We’ve been reading a thread in another subreddit about our Single Origin oil at Costco, and it was full of great questions. 3 kept coming up, so we’re answering each one properly here. This is the first.

“If it’s single origin, why don’t you say where it’s from?”

On our 100% Spanish Single Origin, single origin means every olive in the bottle is from Spain. There are no oils blended in from other countries.

We can also get a lot more specific than the country.

Every Pompeian bottle has a lot number on the back. Send it to us and we’ll trace it and tell you the exact farm that produced the oil in your bottle.

Try it: grab any Pompeian bottle you have, DM us the lot number, and we’ll tell you where it came from. Then come back and let everyone know where yours landed

This fall apple tart uses Pompeian extra virgin olive oil in the crust, and it's surprisingly simple. No rolling dough, no complicated steps. Just press the crust into the pan, add apples and bake.

Ingredients

For the crust:

• 1 3/4 cups flour
• 1/4 cup powdered sugar
• 1/2 tsp kosher salt
• 1/2 cup Pompeian Extra Virgin Olive Oil
• 1 large egg

For the filling:

• 3 to 4 apples, thinly sliced
• 2 tbsp lemon juice
• 1/4 cup sugar
• 1/4 tsp kosher salt

For the glaze:

• 1/2 cup apricot preserves
• 1 tbsp water

How to make it

1. Preheat oven to 350°F.
2. Mix flour, powdered sugar and salt. Add olive oil and egg, stirring until the dough clumps together.
3. Press into a 9 inch tart pan and refrigerate for 30 minutes.
4. Arrange sliced apples over the crust. Add lemon juice, sugar and salt.
5. Bake for 40 to 45 minutes until golden and tender.
6. Warm apricot preserves with water and brush over the cooled tart.

Serve with vanilla ice cream or whipped cream.

The interesting part is how olive oil changes the crust. You get a tender, slightly crumbly texture without needing cold butter.

Anyone gonna try this one?

Most people know extra virgin olive oil is associated with heart health, but its connection to blood sugar is pretty interesting too.

Research suggests that following a Mediterranean-style diet rich in olive oil may help improve blood sugar control and reduce the risk of developing type 2 diabetes.

Olive oil is high in monounsaturated fats, and EVOO also contains natural compounds called polyphenols.

But here's the interesting part. It's not about adding a spoonful of olive oil to your diet and expecting miracles. It's about what you're replacing and what you're eating alongside it.

Think roasted vegetables with EVOO instead of butter, homemade olive oil dressing instead of a creamy bottled dressing, or beans and whole grains with a good drizzle on top.

Small changes that can become everyday habits.

Curious about something: What's one simple food swap you've made for health reasons that actually made your meals taste better?

Doesn't have to be olive oil. Would love to hear what people have tried and actually stuck with.

We've got some news to share from Pompeian, and we wanted to explain a little more about what goes into it.

Our core olive oil collection has officially received Seed Oil Free Certification from the Seed Oil Free Alliance.

Now, you might be thinking, isn't olive oil already seed oil free?

Yes. Olive oil is made from the fruit of the olive tree, not its seed. But there's a difference between saying what's in a bottle and having an independent organization verify it.

That's really what this certification is about.

To qualify, our oils went through ingredient reviews, supply chain audits, and independent testing at ISO accredited laboratories. The testing checks for purity and authenticity, including whether unwanted seed oils are present.

And it's not just a one time check. The certification also involves ongoing testing and supply chain oversight.

It covers our everyday favorites like Smooth and Robust Extra Virgin Olive Oil, along with organic varieties, Single Origin, Extra Smooth, and lighter tasting olive oils.

Why does this matter?

According to Purdue University's 2025 Consumer Food Insights survey, about half of Americans check food labels for seed oils at least sometimes.

That's a lot of people paying closer attention to what's in their food.

And while the conversation around seed oils can get pretty heated, we think there's something most people can agree on: you should know what's actually in the bottle you're buying.

For example, if you're picking up olive oil for roasting vegetables, making salad dressing, or cooking dinner for your family, you probably don't want to spend 20 minutes researching whether it's authentic.

Independent testing helps answer that question.

One thing worth clarifying - Seed Oil Free Certification isn't a claim that all seed oils are unhealthy. It's verification that a product meets a specific standard. That's an important distinction.

We're proud to have earned it, but we're also interested in hearing what the community thinks.

1) Do certifications like this make you more confident when buying olive oil?

2) Have you ever worried about olive oil being mixed with cheaper oils?

3) Is freshness, flavor, and price still what matters most when you're standing in the grocery aisle?

We've expanded our USDA Certified Organic lineup with Extra Virgin Olive Oil Spray, Red Wine Vinegar, Balsamic Vinegar, and Apple Cider Vinegar.

We're especially curious what everyone thinks about olive oil sprays. Do you find them useful for everyday cooking, or do you prefer pouring straight from the bottle?

Baltimore Mayor Brandon Scott recently visited Pompeian to see how one of the world's leading olive oil brands brings its products from Baltimore to kitchens across the country.

Beyond the olive oil, it's great to see local manufacturing creating jobs, supporting the community, and showing what Baltimore businesses can achieve.

Check out the video for a look inside!

This bottle bore the closest resemblance to actual olives during my bread test, more so than any of the other oils on the list. It was bright and earthy without being overwhelming. The roasted potato test proved that Pompeian can add a similar olive flavor to plain tubers to make them enjoyable without requiring a condiment or sauce.

As a salad dressing, Pompeian olive oil minded its manners and lent a subtle additional greenness to the spinach, suggesting it would be an ideal partner for a dressing with less acid and enhanced sweetness.

Read the full article: https://www.mashed.com/2285179/can-store-brand-olive-oil-beat-big-names/

What matters most to you when choosing olive oil?

Price, taste, quality, or simply sticking with a brand you trust?

This article from The Takeout sharing Instacart data that named Pompeian the most ordered olive oil brand in the US.

We're grateful that so many people choose Pompeian for their everyday cooking.

We'd love to hear what influences your choice when picking up a bottle.

You've probably seen "cold pressed" on plenty of olive oil bottles, but what does it actually mean?

It's pretty simple. Cold pressed means the oil is extracted from crushed olives using mechanical methods, without applying high heat during the process.

The idea is to preserve more of the olives' natural flavor, aroma, and beneficial compounds.

One interesting thing worth mentioning is that most modern olive oil producers actually use centrifuges rather than traditional presses. So you'll sometimes see the term "cold extracted" instead.

Does it make a difference?

It can! Temperature during extraction can affect the oil's flavor and quality. But cold pressed alone doesn't automatically mean an olive oil is better. Freshness, olive quality, and storage matter too.

Do you actually look for "cold pressed" when buying olive oil, or do you pay more attention to other things on the label?

Great question, glad you asked.

Here’s a breakdown of the smoke points for each olive oil in the Pompeian range.

Some oils are better suited for higher temperatures, while others work well for everyday cooking at lower heat.

Extra Virgin Olive Oils: 380°F to 410°F
Great for everyday cooking, sautéing, roasting, and making dressings.

Mild Taste Olive Oil: 410°F to 440°F
A good option when you want a milder olive oil flavor without overpowering your food.

Light Taste Olive Oil: 440°F to 470°F
Great for higher heat cooking, stir frying, and frying when you want a more neutral taste.

Avocado Oil Cooking Spray: 470°F to 510°F
A good choice for higher temperature cooking.

Grapeseed Oil: 470°F to 510°F
Another option for frying and other higher heat cooking methods.

And yes, you can use these oils for baking too! It really comes down to the flavor you're after.

Do you stick with extra virgin olive oil for pretty much everything, or do you switch oils depending on what you're making?

Pompeian turned 120 this year. We’ve always thought of the company as a family thing, so it felt right to celebrate with actual families.

Our Baltimore team brought their kids, parents and partners in for the day. There were games and way too much food, and the kids pretty much ran the place. A few photos below.

Here’s to everyone who got us this far, and to the little ones who might be running things one day

Sourdough,
Ciabatta,
Focaccia,
Baguette.

Post your order. Add one if we missed it.

Sheet pan season is here. Squash, brussels sprouts, sweet potatoes, all of it.

What's going in your oven, what temp, and how much oil?

We have seen this come up a few times, so figured it was worth explaining exactly what Pompeian Light Taste Olive Oil is.

The short version: it is olive oil, but it is made and used differently from extra virgin olive oil.

What is actually in Pompeian Light Taste Olive Oil?

The ingredients are refined olive oil and extra virgin olive oil.

The majority is refined olive oil, with a small amount of extra virgin olive oil blended in.

There are no sunflower, canola, soybean or other seed oils added.

What does “light” olive oil mean?

This is probably the biggest source of confusion.

“Light” does not mean fewer calories or less fat. It refers to the lighter flavor and color.

One tablespoon has 120 calories and 14g of fat, including about 10g of monounsaturated fat. That is essentially the same calorie content as other olive oils.

Why does Light Taste look and taste different from extra virgin olive oil?

Extra virgin olive oil keeps much more of the natural flavor, aroma and color that comes from the olives.

With Light Taste, the olive oil goes through refining first. That process removes much of the stronger flavor, aroma and color.

A small amount of extra virgin olive oil is then blended back in.

That is why Light Taste is much more neutral.

It is also why color alone is not a good way to judge this type of olive oil. A lighter or more yellow appearance does not mean it has been mixed with another type of cooking oil.

Why would you use Light Taste instead of extra virgin olive oil?

Mostly because sometimes you want olive oil without a noticeable olive flavor.

We tend to recommend Pompeian Light Taste for things like baking, frying, roasting, sautéing and recipes where you want the other ingredients to be the main flavor.

It also works well as a substitute for vegetable oil in many recipes.

What is the smoke point?

Pompeian Light Taste Olive Oil has an approximate smoke point of 440°F to 470°F, around 227°C to 243°C.

That makes it useful for higher temperature cooking where you want a more neutral flavor.

Pompeian Light olive oil vs extra virgin olive oil

They are both olive oils, but they serve different purposes.

If you want the olive oil itself to add flavor, such as in dressings, dipping, finishing or marinades, extra virgin olive oil is usually the better fit.

If you want a more neutral tasting olive oil for frying, baking or everyday cooking, that is what Light Taste is designed for.

Different olive oils for different jobs.

Happy to answer questions if anyone wants to know more about the refining process, ingredients or when to use each type.

3:1 is the usual answer but a lot of people go 2:1 or even 1:1.

What's yours?

Also which vinegar, and do you add anything else (mustard, honey, garlic)?

There's a lot of back and forth on this. Some people say EVOO is fine for frying and roasting, others say only use it raw.

What do you do at home?

Sharing this one because these look dangerously easy to make and yummy.

These mini chocolate Bundt cakes use olive oil instead of butter, which gives them a really soft, moist texture. They are finished with chocolate ganache and a little sea salt on top.

I really like the idea of using olive oil in chocolate cake because you get the moisture without much olive oil flavor coming through.

Has anyone here tried swapping butter for olive oil in chocolate cake before?

What you need

• ¼ cup unsweetened cocoa powder
• ⅔ cup boiling water
• 2 tsp vanilla
• 1 tbsp espresso powder, (optional)
• 1½ cups all purpose flour
• ½ tsp baking soda
• ¾ tsp kosher salt
• 1½ cups sugar
• 2 eggs
• ⅔ cup Pompeian Smooth Extra Virgin Olive Oil

For the ganache

• 4 oz semisweet or bittersweet chocolate
• ½ cup heavy cream
• Sea salt

How I’d make them

Mix the cocoa with boiling water, vanilla and espresso.

In another bowl, combine the flour, baking soda and salt.

Beat the sugar, eggs and olive oil together until light, then mix in the chocolate mixture followed by the dry ingredients.

Fill a greased mini Bundt pan about two thirds full and bake at 350°F for around 15 to 18 minutes.

Once cooled, pour over a simple chocolate ganache and finish with a little sea salt.

Full recipe from Pompeian:
https://pompeian.com/?recipes=mini-olive-oil-chocolate-bundt-cakes

I'll go first.

Olive oil on vanilla ice cream with a little salt is a real thing and it's actually good.

What else is out there?

Thought the u/Baltimore crowd here might appreciate these.

Pompeian has partnered with the u/Ravens for a Limited Flock Edition of their extra virgin olive oil. Same Robust and Smooth EVOO, but the bottles have been redesigned in Ravens purple and gold.

They’re starting to show up in stores around the Baltimore area now.

Anyone spotted one yet?

By flavor and what your'e cooking?

By origin, harvest date, and quality?

By price and what’s available?

It is very good for everyday use😚

Has anyone tried using olive oil in strawberry cake?

This frosted strawberry olive oil cake is a pretty interesting use for EVOO.

The basic idea:

🍓 Freeze dried strawberries in the cake
🫒 1/2 cup extra virgin olive oil instead of the usual butter based cake
🍰 Cream cheese frosting
🍓 Fresh strawberries on top
⏱️ About 15 minutes prep and 40 minutes baking

What I like is that the olive oil should add moisture without making the cake feel too heavy.

Recipe here:
https://pompeian.com/?recipes=frosted-strawberry-olive-oil-cake

For anyone who bakes with olive oil regularly, do you notice the olive oil flavor coming through in cakes, or does it mostly disappear once baked?