“Meet The Olive Oil Expert“ Dolores Smith, President

If your passion is to bring incredible fresh flavours, health and vitality into your life and that of your loved ones - simply, without much fuss and at fair prices - let us help you.

You will experience uncompromising, honest commitment to ultra-premium quality for facilitating special daily pleasures, creating a spark at gatherings with friends and family, and in general just nurturing loved ones (or yourself!) with healthy food... that tastes amazing and energizes.

Founder and President, Dolores Smith, has dedicated her last 10 years to learning about, and, sourcing VERY CLEAN, fresh tasting, authentic high-quality olive oils, reserve vinegars and corporate gift sets.

  • "I love how nature provides us with beautiful aromas and flavours from healthy plants.  They bring back memories of the intensely fresh scents of the forest after a rain, or early in the morning when joining a friend as a pre-teen at her family cottage in the Kawartha Lakes wilderness during summer vacations - Pat, if you read this, I am grateful.
  • During high school, my sister and I were tasked with preparing dinner after school given both our parents worked so that cooking for nourishment was a daily routine." 
  • "After getting married, the sensory pleasure and feelings of comfort associated with food mindfully prepared with love was reinforced by my mother`s excitement to cook at night for days in order to prepare unique holiday meals for family get-togethers from her European Culinary Encyclopaedia... an amazing `textbook" of  techniques illustrated via recipes of different levels of difficulty.
  • My fascination with fresh, clean flavours has driven my husband and I to grow our own vegetables for close to 40 years.
  • Although born in Madrid, I recently realized the significance of my father`s birthplace: Jaen, the heartland of world olive oil production!"   


Conversations with patrons at stores have highlighted a very important point on olive oil quality...often we think of "just-extracted" or artesenal olive oils as being top quality.   Please note that in the world of olive oil this is not a given.  (Think of a `fresh` meal prepared on the spot with degraded/stale/wilted, ingredients). 

The quality of the fruit, type of harvest, crushing/extraction machinery and storage protection can vary greatly...and, major advances have occured in crushing machinery technology.  As Tom Mueller stated on December 5, 2014 on CBC`s The Current, "you cannot make good oil with old ways".

Also, particular producer characteristics that apply to one country do not automatically apply to another.  For example, Italy has many small family or estate producers, Spain includes large cooperatives as well as smaller family or estate producers.  Either of these two types of producers can have varying amounts of resources to extract with older less precise practices and machinery or conversely leading-edge best practices and oxidation-reducing machinery.

Purpose of this Website:  Many consumers express their frustration at not knowing what to purchase and how to pair olive oil with foods.  As a result the role of this website is:  (1) offer educational highlights, and (2)  introduce world-class olive oil brands for you to recognize at stores - primarily from Spain.  Please contact me for any questions at:  info@theolivarcorp.com

To know the quality/purity and freshness of an olive oil you can simply focus on how fresh the aroma is, how clean and non-oily the texture feels in the mouth, and whether you can identify specific flavours such as those of different fruits or leafy greens which are complex and lingering.   The lower the level of breakdown in the fat (referred to as acidity) and of oxydation (which depends on the quality of the fruit and the oil extraction process) the fresher, cleaner, and more flavourful the oil - whether the style is delicate, medium or bold - along with a balanced level of pepper and bitterness at the finish.

We ensure that the world-class producers we import from take the greatest care in an entire process, that is:

  • The cultivation of premium quality fruit using integrated crop production or organic agriculture to protect the environment and our health.
  • Quick harvest at a very specific point of ripeness that maximizes antioxidants and flavour.
  • Crushing within one to four hours of harvest in leading-edge equipment to reduce oxidation.
  • Specific cellar storage temperature and oxidation control through the use of inert gas in storage tanks. 
  • Bottling only when there is an order to protect the oil in their specialized cellar.

Expert "know-how" and up-to-date techniques/machinery protect quality at every step.  These are oils used at Michelin star restaurants for awesome experiences.

Enjoy experimenting and trying new food pairings!  If you have little time, you can quickly combine just a few ingredients using simple recipes yet still prepare great meals. 

Check out our recipe section.  You will find common themes...limited ingredients, dependence on adding sweetness from fruits rather than sugar, and interesting flavour combinations.

...From silky salads, to velvety emulsions and sauces, to healthy, delicious desserts.  

Visit us regularly to check out our news and product updates.  We are currently finalizing our first blogs focused on giving you excellent tools - they will be posted soon.

Founder, Dolores Smith - The Olive Oil Expert - Twitter:  @theolivarcorp

You can be confident that our extra virgin olive oils and vinegars are selected carefully and objectively.  There is no family connection to the producers.

The oils must pass a 3-stage selection process:  level of purity, flavour and international recognition.  Highlights of my background include:

  • Particpation in a professional olive oil tasting program.  This program profiles the whole spectrum of extra virgin olive oils from around the world through intense tasting sessions.
  • Completion of a technical course on variables affecting quality, delivered by an agricultural engineer, production expert and international consultant experienced in advising olive oil processing plants across the world.
  • Attendance at an international `cooking with olive oil techniques` week-long event in Spain where top chefs demonstrate molecular and traditional techniques.
  • Visits to varied producers to view their olive groves and operations as well as participation in a trade mission showcasing hundreds of olive oils (Expoliva).
  • On-going communication with international experts on issues of the use of olive oil in the home kitchen.
  • Previously delivered workplace health consulting services with several of the largest health promotion organizations in Canada – included establishing healthy lifestyle programs such as healthy eating, and presenting at national conferences.
  • B.Sc. in physiological psychology from the University of Toronto, consumer behavior/marketing studies at University of Guelph, and post-degree certifications in two areas: International Business, and Workplace Health and Health Promotion.


Lastly, we support and value:

  • A low business operation environmental footprint - operate out of a passive solar designed building, geothermally heated, flanked by 60-foot coniferous trees sequestering extensive carbon.
  • Assisting the innovative `healthy eating` FoodShare’s Good Food Café in schools,  and food banks.
  • Treating retailers and consumers ethically.
  • Providing fair prices.