Garlic & Rosemary EVOO · 250ml

The olive oil I wanted in my own kitchen.

100% extra virgin olive oil, infused with real garlic and rosemary. No blends, no “natural flavors,” no seed oils. Just three things you can pronounce.

$26 · 250ml bottleShips from Fernandina Beach, FLFirst batch — Spring '26

Clovia garlic and rosemary extra virgin olive oil with garlic, rosemary, and cutting board

No Seed OilsNo Blends100% EVOO

Three things. That's the whole bottle.

Three ingredients you can pronounce.

Extra Virgin Olive Oil

Cold-pressed, single-origin. The base of every Mediterranean kitchen for a reason — unprocessed fat that actually tastes like something.

Real Garlic

Actual cloves, infused slowly at low temperature. Not powder. Not "natural flavor." The way it would taste if you made it at home.

Real Rosemary

Fresh sprigs, slow-steeped with the garlic. Herbaceous and clean — never perfumey, never harsh.

Clovia bottle pouring oil over a hot skillet

Eggs, potatoes, and toast finished with Clovia

Spaghetti finished with Clovia garlic rosemary olive oil

Crusty bread with a dipping bowl of Clovia

One bottle does the work of a drizzle of oil, a clove of garlic, and a sprig of rosemary. Pour, cook, done.

EGGS · PASTA · ROASTED VEG
BREAD · MARINADES · FINISH

The Other Label — What's Not In Here

I made the kind of oil I'd trust in my own pan.

No seed oils

Just olive oil. The way it has been done for thousands of years.

No blends

100% extra virgin olive oil. I don't cut it with anything cheaper.

No "natural flavors"

Real garlic. Real rosemary. Slow infusion. No isolates, no extracts.

Just 3 ingredients

Olive oil. Garlic. Rosemary. That's the whole bottle.

James Salinas · Founder

Ten years of making this oil at home. Now bottled for everyone eating better.

A decade ago I was diagnosed with type 2 diabetes. The advice was the usual — cut the bad stuff, cook more at home, read labels. So I started reading labels. The “garlic-infused olive oil” on the shelf had ingredients I couldn't pronounce, a base of seed oils, and “natural flavors” doing most of the work.

So I made my own. Real extra virgin olive oil, real garlic, real rosemary, infused slow. I've been making it for myself, my family, and my friends ever since. Eventually enough of them asked for bottles that I figured I'd just make it for everyone.

I'm not a farmer and I'm not a chef. I'm a 30-year small business owner who got tired of compromising at the grocery store. Clovia is bottled by verified extra-virgin producers — single-origin, cold-pressed, third-party tested for purity. The recipe is mine. The standards are theirs. The only things in the bottle are olive oil, garlic, and rosemary.

“Less prep. Full flavor. None of the things I'm trying to avoid.”

— JAMES SALINAS, FOUNDER

Common Questions

The bottle should answer most of these. The rest, I will.

Is this really 100% extra virgin olive oil?

Yes. Cold-pressed, single-origin, third-party tested for purity. Nothing added except real garlic and rosemary. No refined oils, no fillers, no blends.

What does "infused" actually mean here?

A slow steep of whole garlic cloves and fresh rosemary sprigs at low temperature. No extracts. No isolates. No "natural flavors." It tastes like the oil you would make in your own kitchen — because it is.

Why no seed oils?

It's a personal preference, not a health claim. I cut seed oils out of my own kitchen years ago. When I started bottling this for friends, leaving them out was non-negotiable.

Where is this made? Do you bottle it yourself?

No, I don't bottle it. Clovia is produced and bottled by verified extra-virgin olive oil producers who infuse to my recipe. The brand is based in Fernandina Beach, Florida. I handle the recipe, sourcing decisions, and brand. Verified producers handle production and food-safety standards.

How should I cook with it?

Eggs, roasted vegetables, pasta finishes, dressings, marinades, dipping. Anything that wants oil, garlic, and herbs gets all three in one pour. Best off the heat — pour after cooking to keep the flavor.

How long does a bottle last?

Best within six months of opening. Store cool and dark. The bottle is dark glass for a reason.

When does the first batch ship?

Spring 2026. The waitlist gets first pour and a founder's-batch price.

First batch, spring ’26.
Get a bottle before they’re gone.

What You’ll Get

First chance at the launch batch
A founder-written note when bottles ship
A short cooking guide for the first week
Zero spam. Promise.