Zatoun Competitors

We got our start by pioneering new ways of cultivating and harvesting olives in California to make the highest quality extra virgin olive oil at affordable prices. We've developed our own ranches as well as helped family farmer producers throughout Northern California develop farm acreage into olive orchards using sustainable production methods every step of the way. In addition to our California farmer partners, we proudly partner with the best extra virgin olive oil producers in some of the best olive growing regions around the world. Our global partners share our values of sustainable farming practices, premium production methods, and state-of-the-art storage. All our extra virgin olive oils are certified by Applied Sensory and our California lines additionally uphold the Olive Oil Commission of California (OOCC) standards, one of the strictest in the world. In 2015, we acquired Lucini Italia, a brand of premium extra virgin olive oils, artisanal vinegars and organic tomato sauces handcrafted in Italy. The addition of Lucini Italia launched a new chapter for us to deliver premium foods beyond extra virgin olive oil.

For more than a century, Pompeian, Inc. has been bringing the goodness of Mediterranean olive oil to the American table. Today, Pompeian is proud to be among America’s most popular brands of olive oil, best-selling wine vinegars, and a variety of cooking wines. Chefs at home and in restaurants use our olive oil for better salads, sauteing, grilling, frying, and baking. For more recipes and Pompeian product information, visit http://www.pompeian.com/.

Before Colavita USA became one of the best-selling Extra Virgin Olive Oils in America, Colavita was a small family business on the opposite side of the ocean. A long time ago in the quaint hilltop village of Sant'Elia a Pianisi, located in the Molise region of Italy, two small family businesses were born. One family operated a stone mill for crushing homegrown olives used to produce fine extra virgin olive oil. The other family gathered the durum wheat harvest, milled the wheat into semolina grain and ultimately produced fresh pasta for the local market. Over time, both families became experts at their trade, passing their knowledge to the next generation, who in turn did the same. The two families had much in common not only in perfecting time-honored production methods, but also in name. They were both Colavita families. Today, the Colavita Olive Oil and Colavita Pasta companies are still family-owned and operating in the same town of their ancestors. They have since joined with another family-owned company, Colavita USA, and together they have shared the fruits of their respective crafts with American consumers for over twenty years.