Finishing Oil

Drizzle — Desserts & pastries

Soft. Creamy. Made to Drizzle. 

100% Arbequina olives 

For ice cream, ripe fruit, creamy yogurt, and desserts worth slowing down for.
DRIZZLE is an early-harvest extra virgin olive oil made from Arbequina olives grown in Andalucía, Spain.
Picked in October for a softer, smoother, lightly fruity flavor.
Early-harvest olive oil made for sweet finishes.
Sweet dishes deserve great olive oil.
Your vanilla ice cream just found its finishing oil.
Because dessert deserves a better finish.

$27.10

Size

  • Nothing added. Just olives.
  • Cold extracted (<25ºC)
  • Early October harvest
  • 100% Arbequina olives
  • From Andalucía, Spain

Softer. More delicate. Unexpectedly good.

  • Vanilla ice cream
  • Creamy yogurt
  • Panna cotta
  • Fresh strawberries
  • Dark chocolate desserts
  • Citrus salads
  • Pastries and baked desserts
  • Fresh fruit
  • Sweet almond
  • Ripe fruit
  • Soft banana
  • Fresh apple
  • A light creamy finish

Made for ice cream, ripe fruit, and sweet dishes worth lingering over.

  • Nothing added. Just olives.
  • Cold extracted (<25ºC)
  • Early October harvest
  • 100% Arbequina olives
  • From Andalucía, Spain

Softer. More delicate. Unexpectedly good.

  • Vanilla ice cream
  • Creamy yogurt
  • Panna cotta
  • Fresh strawberries
  • Dark chocolate desserts
  • Citrus salads
  • Pastries and baked desserts
  • Fresh fruit
  • Sweet almond
  • Ripe fruit
  • Soft banana
  • Fresh apple
  • A light creamy finish

Made for ice cream, ripe fruit, and sweet dishes worth lingering over.

Secure payment

Crafted in Jaén, Spain

OLI-ZAN

Extra Virgin Olive Oil

100% Arbequina Olives

Made with smooth Arbequina olives for a softer, creamier flavor with delicate Mediterranean sweetness.

Cold Extracted

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

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.

100% Arbequina olives

Bold. Green. Peppery.

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

Olive oil on dessert? Trust us.

ICE CREAM: Vanilla ice cream, sea salt, and a drizzle of Arbequina magic.

CHOCOLATE DESSERTS: Rich chocolate and olive oil are a dangerously good combo.

YOGURT & FRUIT: Add over strawberries, peaches, or creamy yogurt bowls.

CAKES & PASTRIES: Perfect for olive oil cakes and baked desserts.

TOAST & HONEY: Warm toast, honey, and EVOO hits different.

Drizzle — Desserts & pastries

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.