Monterey's Tasty Olive Bar

Taste from over 70 varieties of olive oils and balsamics

751 Cannery Row Monterey, CA 93940 USA

831-242-8900

Welcome to Monterey's Tasty Olive Bar, where there are over seventy varieties of olive oils and balsamics to choose from! All of our olive oils come from two different hemispheres in Tunisia and Australia, and our balsamics are aged the traditional Solera Method from Modena Italy.  Open everyday at 10:00am.

Our Promise

All of our Olive Oils and Balsamics are all natural, preservative free, and botanically derived.   All of our olive oils are Extra Virgin and cold pressed, made in small, artisan batches. The fruit is harvested 2-4 hours before crush in order to preserve the health benefits and antioxidants the fruit loses after harvest. Over 36 varieties of balsamics are in our store for you to sample, aged from 7-18 years progressively using the traditional Solera method. Choose from over 20 fused and unfused olive oils from around the world. Our Fused Olive Oils are imported from two mills from the Northern and Southern Hemisphere, while our balsamics are imported from Italy.
Our olives come from around the world, and are processed in two mills: Austrailia and Tunisia. 

Our olives come from around the world, and are processed in two mills: Austrailia and Tunisia. 

Our fruit is always fresh, crushed 2-4 hours after harvest to retain the good stuff. 

Our fruit is always fresh, crushed 2-4 hours after harvest to retain the good stuff. 

olive oil mill

olive oil mill

Terminology:

 

EVOO: Extra Virgin Olive Oil

FFA: acronym for Free Fatty Acids. A low FFA indicates a superior quality of olive oil and indicates the condition of the fruit at the time crushed.

Fused: opposed to infused olive oils, fused olive oils maintain their strong flavor by having the ingredients crushed with the olives during the extraction process. Infused olive oils are made by immersing the ingredients in olive oil that is already processed; as a result, infused olive oils have a lighter flavor and different results each time of infusion. For much more consistent results, buy fused olive oil.

Oleic Acid: a monounsaturated fatty acid that is derived from many natural plant resources. This is an omega-9 fatty acid, considered to be one of the healthier fats in a diet. Olive oil has a high concentration of this fatty acid, and is often used as part of a treatment to reduce cholesterol levels.

Peroxide: a low value of peroxide (under 20 set by the USDA and the International Olive Oil Council) is desirable.

Polyphenols: a type of antioxidant that has been shown to contribute to the prevention of cardiovascular diseases, cancers, and osteoporosis. Olive oil has one of the highest concentrations of polyphenols. 

DAGs   Measures the proportion of two forms of diacylglycerol:  1,2 and 1,3 which indicates the quality of the fruit, processing and age of an oil.   The closer to 100%, the healthier and fresher the EVOO.