What are polyphenols, and why do they matter in olive oil?

Polyphenols are natural antioxidant compounds found in extra virgin olive oil that are linked to anti-inflammatory and heart-health benefits. Higher polyphenol counts often correspond to a bolder, peppery finish — the "kick" you feel at the back of your throat when tasting a fresh, high-quality oil. We carry several high-polyphenol oils, including reserve-quality selections tested for their antioxidant levels.

Is walnut oil a "seed oil," and is it still a good choice for cooking?

No — walnut oil is a pressed nut oil, not an industrial seed oil like soybean, canola, or corn oil, which are made through high-heat, chemical extraction processes. Walnut oil is typically cold-pressed directly from whole walnuts, similar to how extra virgin olive oil is pressed from olives, preserving its natural flavor and nutrients. It's rich, nutty, and delicate — best used unheated, as a finishing oil drizzled over roasted vegetables, pasta, or cheese, or whisked into vinaigrettes and salad dressings, where its flavor can really shine. Because of its low smoke point, we don't recommend using it for high-heat cooking; save it for where its luxurious character will stand out.

What makes Dorothy Lane Market's olive oil collection different?

We source directly from small producers and family estates across Italy, Spain, Greece, France, Croatia, South Africa, and California — many of whom our team has visited in person. Rather than stocking mass-market brands, we curate rare, single-origin, and small-batch oils chosen for exceptional flavor and quality, giving customers access to oils they won't find in a typical grocery store.

How should I store olive oil to keep it fresh?

Olive oil should be kept in a cool, dark place away from direct light and heat — a pantry cabinet works better than a spot near the stove. Light and warmth accelerate oxidation, which dulls flavor and reduces polyphenol content over time. Most extra virgin olive oils are best used within 12–18 months of harv

What's the difference between olive oils from different countries?

Olive oil's flavor reflects the olives, climate, and traditions of where it's grown. Italian oils tend to range from grassy and peppery (Tuscany) to buttery and mild (Liguria). Spanish oils, often made from Arbequina or Picual olives, are typically smooth with a fruity finish. Greek oils are robust and fruity, while French oils tend to be delicate and golden. Exploring different origins is one of the best ways to discover your preferred flavor profile.

Gourmet Olive Oils & Nut Oils, Sourced From Around the World

For four generations, the Mayne family has traveled the world's great olive-growing regions in search of the finest extra virgin olive oils — the kind that can't be found on a typical grocery shelf. At Dorothy Lane Market, we've built one of the most extensive online collections of imported and domestic olive oils in the country, sourced directly from small estates and family producers in Italy, Spain, Greece, France, Croatia, South Africa, and California. Each oil in our collection is chosen for a reason: a rare varietal, an exceptional harvest, a producer we've met and trust.

From the volcanic slopes of Tuscany to the sun-drenched groves of Andalusia, olive oil takes on the character of the land it's grown in. Our Italian oils range from bold, peppery Tuscan blends to the buttery smoothness of Liguria. Our Spanish selections showcase the Arbequina and Picual varietals prized across Andalusia. Greek oils bring the fruity, robust profile of Kalamata-region Koroneiki olives. We also carry a curated selection of gourmet nut oils — walnut, hazelnut, and more — for cooking and finishing dishes with distinctive, nuanced flavor.