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Welcome to Weyira Olive Oil & Vinegar Tasting Gallery.

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Weyira Olive Oil and Vinegar Tasting Gallery is proud to bring you the highest-quality fused and infused olive oil and vinegar from around the world. Once you taste of our fine selection of oils and vinegars and never again will you want to buy from grocery stores. Weyira brings you the best products from California, Italy, France, Australia, Peru, Morocco, and Turkey, and delivers them right to your door, ready for you and your family to enjoy. With over 45 flavors of olive oils and vinegars from around the world, you’re sure to find one or more that awes your taste bud.

Olive Oils and vinegars are like fine wines: with subtle nuances of flavors, thousands of varieties and, not to mention, the pure deliciousness that comes from cooking with them. It is our mission at the Weyira tasting gallery to...


About Extra Virgin Olive Oil (EVOO)

Olive oil is the oil obtained soley from the fruit of the olive tree and excludes oils obtained using solvents or mixture of other type oils.

The types of Olive Oil

  • Extra Virgin: ≤ 0.8 FFA/Free Fatty Acid, no defects
  • Virgin: ≤ 2.0% FFA/Free Fatty Acid, slight defects
  • Lampante Oil: >2.0% FFA/Free Fatty Acid –Not suitable for direct human consumption

Extra Virgin Olive Oil is the oil extracted from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.

Chemistry of the Extra Virgin Olive Oil

  • Free Fatty Acid (FFA) Provides a good indication of the fruit at harvest. Extra Virgin Olive Oil must have a free fatty acid level under 0.8%.
  • Peroxide Value (PV) Primary measurement of rancidity in Extra Virgin Olive Oil. Measurement of oxygen in the oil. Peroxide Value will increase as the oil ages and oxidizes & will increase even faster if the oil is stored improperly –exposed to heat, light etc
  • Polyphenols –Water soluble anti-oxidant substances. Olive Oil is one of the few vegetable oils to conation considerable amounts and these amounts are higher in an oil when it is fresh. Polyphenols decline as the oil ages and oxidizes and they help to buffer this natural decline especially when they are extremely high to begin with. Polyphenols are associated with an oils flavor and sensory intensity (bitterness and pungency) designating its style: mild, medium or robust and overall healthfulness. A typical range is between 40-600.
  • Oleic Acid (C18:1) Healthful monounsaturated fat responsible for many of the health benefits in Extra Virgin Olive Oil. Extra Virgin Olive oil must contain at least 55% Oleic Acid (of the Fatty acid profile). Oleic acid shows remarkable resistance to free radical damage so higher levels of Oleic Acid help to keep the olive oil fresher longer while displaying similar protective benefits when consumed.

The two valid reasons for anyone to consume extra virgin olive oil:

  1. To impart flavor to food.
  2. To reap the perceived and real health benefits associated with consuming it on a regular basis.