United States olive oil production is concentrated in California, with smaller-scale operations in Texas and other states. Unlike European oils, American olive oil is prized for its guaranteed freshness, as it travels a shorter distance to market. Producers, many of whom are small and artisanal, use both European and indigenous varieties like Mission, with a strong focus on producing high-quality extra virgin olive oil. The flavor profiles are wide-ranging, from the buttery and smooth to the robust and peppery, often with notes of green almond and grass.
