Weyira Olive oil

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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...


Common Myths and Misconceptions of Olive Oil

"First Pressed, Cold Pressed" <–Extra Virgin Olive Oil by definition can only be the first extraction (not "pressing") "Cold Pressed" is a term thrown around that should designate the paste temperature in the malaxer to be lower than 86F. - Misunderstood terminology: #2 It is no longer common practice to "press" –stone ground, mats & presses replaced by modern crushing, malaxing & centrifuge which separates the liquids from the solids.

Expiry Dates in years rather than months (Harvest date most crucial. EVOO is perishable, not shelf-stable, ages and loses health benefits/flavor characteristics, phenols decline)

Labeling standards or lack thereof (absent) DGF methods needed: DAGs and PPP (PPP often used to determine Soft column refining<-Lower is better. 1,2 DAGs as measurement of overall quality, condition of fruit & processing <-Higher is better)

Cooking with EVOO-Yes you can! (lower FFA=Higher smoke point) All oil is not created equal. Smoke Point hyperlink: