Drizzle
Over warm bread, vegetables or a finished dish, just before serving.
Vine & Grove Extra Virgin Olive Oil
- Two Fused Oils, Blended In-House
- Fresh Leek, Tomato & Basil
- Greek Koroneiki Olives
- No Heat, No Extracts
- November 2025 Harvest
Vine & Grove Extra Virgin Olive Oil
Sale price$38.00
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Vine & Grove Extra Virgin Olive Oil
Sale price$38.00
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Woman Owned & Family Operated
Proudly women owned & family-run from our tasting room in Crown Point, Indiana.
Globally Curated
Every bottle is gathered from small, family-run producers around the world who take pride in every harvest.
Questions? We’re Here To Help
Reach out anytime — we’re happy to help you find the perfect bottle or gift.
A blend of tomato, fragrant basil and sweet leek, fused into single-estate Greek olive oil. Bright, savory and rooted in old-world flavor.
The details
Everything else worth knowing
Extra virgin olive oil, fused with tomato, basil and leek.
Processed in a facility that also uses milk, wheat, nuts and soy.
| Serving size | 1 tbsp (15g) |
|---|---|
| Servings per container | 750ml: 50 · 375ml: 25 · 100ml: 7 |
| Calories | 130 |
| Total fat | 15 g |
| Saturated fat | 2 g |
| Origin | Greece |
|---|---|
| Olive variety | Koroneiki |
| Producer region | Mani region near Kalamata, southern Greece |
| Harvest date | November 2025 |
|---|---|
| Harvest batch | Northern Hemisphere (fall crush) |
Store at room temperature, away from the stove, sunny windows and other heat. Heat, light and air are what age olive oil, which is why every bottle we fill is dark glass: it shields the oil from light. Keep the cap on between uses, or use one of our weighted pour spouts, which close on their own after every pour to keep air out. There's no need to refrigerate.
We recommend enjoying our extra virgin olive oils within 18 months to 2 years, and our balsamics and vinegars within 4 years. Stored well, they keep their flavor through that time.
What's the difference between fused and flavored olive oil?
Fused oils (our Signature Estate Collection) are made by crushing fresh ingredients, like lemons or herbs, together with the olives at the mill, so the flavor is part of the oil from the start. Flavored oils (our Pantry Collection) are extra virgin olive oil finished with natural plant-based extracts.
Can I cook with extra virgin olive oil?
Yes. Extra virgin olive oil works well for everyday sautéing and roasting. Save fused and flavored oils for finishing when you want their flavor to stand out, and reach for our Lemon Avocado Oil for high-heat searing and stir-frying.
Why is my olive oil cloudy?
Olive oil can turn cloudy or thicken when it gets cold, including during winter shipping. Let it sit at room temperature and it will clear. It doesn't affect the quality or flavor.
Do I need to refrigerate my oil or balsamic?
No. Both keep well at room temperature, capped, away from heat and light.
Can I use olive oil instead of butter in baking?
Yes. A common starting point is about three-quarters as much olive oil as the butter called for. Golden Butter and Citrus Press are favorites for baking.
Are your olive oils vegan?
Yes. All of our olive oil flavorings are plant-based and vegan. Our Parmesan and Butter oils are made without dairy.
Are your oils gluten-free?
All of our oils, including Lemon Avocado Oil, are made with gluten-free ingredients. They are processed in a facility that also handles wheat, so if you have celiac disease or a severe gluten sensitivity, please contact us before ordering.
Do your products contain allergens?
Our oils and balsamics are processed in a facility that also uses milk, wheat, nuts and soy. If you have a severe allergy, please contact us before ordering.
What's a good oil-to-balsamic ratio for dressing?
Start with 3 parts olive oil to 1 part balsamic. Our balsamics are naturally sweet, so many people like 2 to 1. Whisk, taste and adjust.
What do polyphenol numbers mean?
Polyphenols are natural compounds in fresh olive oil that give it bitterness and a peppery finish. Higher numbers usually mean a bolder, greener oil. We list measured counts on oils that have been tested.
Can I taste before I buy?
Yes. Every flavor is on our tasting bar at 794 N Main Street in Crown Point, Indiana. We're open Tuesday through Saturday, 10am to 5pm, and Sunday, noon to 3pm, closed Mondays, with extra evening hours during public events. Can't make it in? Our Mini Olive Oil Tasting Kit brings five 50ml oils and a tasting guide to your table.
The Oil
Two oils.
One table.
Vine & Grove is our own blend of two fused Greek olive oils. In the first, fresh leek is crushed together with Koroneiki olives at the mill. In the second, tomatoes and fresh basil are crushed with the olives the same way. Nothing is added after pressing, and no heat is used.
We blend the two in our tasting room to get something neither one is on its own: the gentle, savory sweetness of leek under the rich, concentrated tomato and bright basil, with a smooth finish.
Pour it over pasta, pizza, roasted vegetables or eggs, or set it out with bread, sea salt and cracked pepper.
Tasting Notes
Taste the difference
Notes recorded by our tasting room team from the November 2025 harvest.
Aroma
-
TomatoPronounced
-
Fresh basilMedium
-
Savory leekMedium
Taste
-
Sweet tomatoPronounced
-
Gentle onionMedium
-
HerbaceousMedium
Finish
-
SmoothPronounced
-
SavoryMedium
-
BrightMedium
In the kitchen
A pantry staple, poured daily
Four favorites from our tasting room team.
Dip
In a shallow bowl with crusty bread and cracked pepper.
Dress
Whisk into a vinaigrette for greens, grains or roasted vegetables.
Roast
Toss with vegetables or potatoes before roasting for golden edges.
Pairings
Pairs beautifully with
There are no rules at our table. Here are a few favorites to get you started.
Pasta
Tossed through right after draining.
Pizza
A drizzle over the finished pie.
Caprese
Ripe tomatoes, fresh mozzarella, basil.
Eggs
Over scrambled, fried or poached.
Crusty bread
Warm, torn, ready for dipping.
Grains & beans
Poured over warm bowls.
From our table
Sourcing
From harvest to your table
Our Signature Estate oils come from a family orchard that has been pressing olive oil for five generations, in the Mani region near Kalamata, in southern Greece. The Koroneiki olives are picked by hand and milled the same day. Their flavor is not added later: fresh ingredients like lemon, leek, herbs and green peppers are crushed together with the olives at the mill, a process called fusing, with no heat and no extracts. We bottle every one by hand in our Crown Point, Indiana tasting room.
Greece — Mani region near Kalamata, southern Greece
- OriginGreece
- Product typeFused EVOO
- Harvest dateNovember 2025
- BottledCrown Point, IndianaAvailable in 100ml, 375ml, 750ml
- ProducerFamily Estate, Mani near Kalamata, Greece
Complete the pairing
From Our Table
Gathered Stories