Finishing Oil

Drizzle — Fish & Pasta

Fresh. Smooth. Made to Drizzle | 50% Picual + 50% Arbequina

DRIZZLE is an early-harvest extra virgin olive oil made from a balanced blend of Picual and Arbequina olives grown in Andalucía, Spain.

Picked in October, while the olives are still fresh and green, for a smoother, lighter flavor.

Picual brings freshness and character, while Arbequina adds softness, balance, and a smoother finish.

Delicate dishes deserve great olive oil.

Inspired by long Mediterranean lunches, fresh seafood, and simple food worth slowing down for.

Pour it over warm pasta, fresh seafood, or delicate fish and let every ingredient shine.

Because balance changes everything.

$26.53

Size

  • Nothing added. Just olives.
  • Cold extracted (<25ºC)
  • Early October harvest
  • 50% Picual + 50% Arbequina olives
  • From Andalucía, Spain

Fresher. Smoother. More Mediterranean.

  • Hot pasta
  • Grilled sea bass
  • Seafood risotto
  • Tuna tartare
  • Ceviche
  • Grilled octopus
  • Warm focaccia
  • Ripe tomato
  • Soft almond
  • Fresh herbs
  • Green olive
  • A smooth, balanced finish

Pour it over freshly prepared pasta, seafood, or fish and let every dish taste lighter, fresher, and more Mediterranean.

  • Nothing added. Just olives.
  • Cold extracted (<25ºC)
  • Early October harvest
  • 50% Picual + 50% Arbequina olives
  • From Andalucía, Spain

Fresher. Smoother. More Mediterranean.

  • Hot pasta
  • Grilled sea bass
  • Seafood risotto
  • Tuna tartare
  • Ceviche
  • Grilled octopus
  • Warm focaccia
  • Ripe tomato
  • Soft almond
  • Fresh herbs
  • Green olive
  • A smooth, balanced finish

Pour it over freshly prepared pasta, seafood, or fish and let every dish taste lighter, fresher, and more Mediterranean.

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Crafted in Jaén, Spain

OLI-ZAN

Extra Virgin Olive Oil

Picual & Arbequina Olives

A balanced blend of bold Picual and smooth Arbequina olives for fresh flavor with a softer finish.

Cold Extracted

Extracted below 25ºC to preserve the oil's natural flavor, aroma, and antioxidants.
Drizzle — Fish & Pasta

Andalucía, Spain

Produced in Jaén, in the south of Spain. The world's most famous olive oil region.

Not Blended

No mixes. No shortcuts. Just real extra virgin olive oil with full Mediterranean character.

HARVEST CHANGES
EVERYTHING

Not all olive oil tastes the same. And honestly? It shouldn’t.

At OLI-ZAN, every harvest moment creates a completely different flavor, texture, and cooking experience.

OCTOBER HARVEST

DRIZZLE — FINISHING OIL

Olives harvested in October are picked early, while they’re still intensely green and packed with bold flavor.

That’s what gives DRIZZLE its fresh, peppery, vibrant personality.

Too bold to disappear in the pan.
Made to finish dishes right before serving.

50% Picual + 50% Arbequina olives

Bold. Green. Peppery.

Bold. Green. Peppery.
High in antioxidants and naturally
intense.
Tastes like: tomato leaf, fresh grass,
green almond, black pepper

Bright enough for seafood. Smooth enough for pasta.

SEAFOOD: Finish shrimp, salmon, or grilled fish with fresh Mediterranean flavor.

PASTA: Add right before serving for a silky, flavorful finish.

BURRATA & CHEESE: Pairs beautifully with creamy cheeses and fresh herbs.

GRILLED ZUCCHINI: Drizzle over grilled vegetables for extra freshness.

LEMON DISHES: Perfect with citrusy pasta, seafood, and bright sauces.

Drizzle — Fish & Pasta

WHY OLI-ZAN HITS DIFFERENT

OLIZAN

DRIZZLE! MEAT & SALAD

OTHER

OLIVE OIL

100% Extra Virgin Olive Oil

Refined or low-quality oils

Harvest selected for flavor purpose

One oil for everything

Cold extracted below 25°C

Heat processed

Fresh, vibrant Mediterranean flavor

Dull, lifeless flavor

Naturally rich in polyphenols

Lower nutritional value

Made in Jaén, Andalucía

Industrial mass production

REAL PEOPLE. REAL FOOD.

REAL OBSESSION.

WANT TO KNOW MORE?

What makes Drizzle olive oil different?  

Drizzle is made to finish dishes, not hide in them. It’s fresh, smooth, and packed with flavor, so just a little can completely transform a salad, pasta, pizza, or grilled vegetables.

What olive oil do chefs use for finishing dishes?  

Most chefs use fresh extra virgin olive oil with bold flavor and aroma to finish dishes right before serving. It adds depth, freshness, and that restaurant-quality touch.

What is the best olive oil for salads and pasta?   

Smooth and fruity olive oils like Arbequina work beautifully for salads and pasta. They enhance fresh ingredients without overpowering the dish.

Why does premium olive oil taste peppery?  

That peppery kick is actually a good sign. It comes from natural antioxidants called polyphenols, which are found in fresher, higher-quality extra virgin olive oil.

Picual vs Arbequina: what’s the difference?   

Picual is bolder, more intense, and slightly peppery. Arbequina is smoother, softer, and more delicate. Both are amazing — it just depends on how you like your olive oil to taste.

Why is Arbequina smoother and milder?  

Arbequina naturally has lower bitterness and a softer flavor profile. That’s why it feels light, buttery, and easy to enjoy on almost anything.

What does a Picual and Arbequina blend taste like?  

A Picual and Arbequina blend gives you the best of both worlds: smooth and fruity with a little fresh peppery finish. Balanced, versatile, and incredibly easy to cook with.

Why is Spanish olive oil considered premium?   

Spain produces some of the best olive oil in the world thanks to its climate, olive-growing tradition, and generations of expertise. Freshness and quality are a huge part of the culture.

Why is Jaén famous for olive oil?   

Jaén is known as the olive oil capital of the world. Its olive groves produce some of the highest-quality extra virgin olive oils, especially bold and flavorful Picual oils.

How can you tell if olive oil is authentic?  

Real extra virgin olive oil should taste fresh, smell vibrant, and often have a slight peppery finish. Looking for harvest date, origin, and quality-focused production also makes a big difference.