Named the best extra virgin olive oil in the US by the Extra Virgin Olive Oil World Ranking (EVOOWR), Corto is the secret ingredient of top chefs across the nation – and for good reason. Corto’s Truly® Extra Virgin Olive oil is not only the best American olive oil, it’s the only American product to make the global top 100 list.
While most olive oil companies harvest their fruit when it’s already black and past its prime, Corto gathers their olives at their freshest, using over-the-row harvesters and cold-extraction methods to produce high-quality oil within hours of harvest. That’s what every chef, in every restaurant and home, deserves.
Corto is dedicated to bringing consumers nothing but the best and since its founding and has valued transparency, quality, heritage, and innovation. Corto’s oil undergoes minimal processing and uses only top-quality ingredients with nothing else added. Corto cherishes its Italian family origin and traditions while placing an emphasis on innovation, such as unique harvesting methods and innovative packaging. The company’s mantra is to always consider the future to ensure operations are as efficient and eco-friendly as possible.
Corto currently offers three oil varieties to fit a variety of culinary needs:
TRULY®: pure and simple 100% Extra Virgin Olive Oil.
La Padella®: a blend of Extra Virgin Olive Oil, rice bran, avocado, and grapeseed oils that was crafted specifically for high-performance sautéing. Bringing innovation to the culinary industry, this blend won the Food and Beverage Innovation Award in 2019.
Founding Story
As a family that originated in Lucca, Italy, the Cortopassi family comes from a long line of cooks (and people who, well, just love to eat). That’s why Corto believes their olive oil should be as transparent as they are: Nothing but goodness from grove to box, because that’s what every chef, in every restaurant and home, deserves.
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Services
Virtual Olive Oil Tasting
$50.00
/
1 hour
Join Corto's certified olive oil expert for an immersive virtual tasting experience to highlight the importance of freshness in olive oil. Experience includes a personal tasting kit with a flight of oils carefully curated to demonstrate how to detect quality and flavor in olive oil.
Health & Wellness
Food & Bev
Cooking
Food > Cooking
Team Bios
Tom Cortopassi
Senior Managing Partner
see bio
Tom Cortopassi is one of the senior managing partners of Corto Olive Co. based in Lodi, CA. One of the leaders in California Olive Oil, Corto was founded in 2006 by 7th-generation Italian farming family, The Cortopassi family. With a focus on serving independent restaurants throughout the U.S., Corto uniquely harvests and produces fresh, premium-quality, award-winning Extra Virgin olive oils that enhance the flavor of foods.
Tom began his business career in 1989, and ventured into the Agribusiness industry in 1993. He served as the President of Corto’s sister company, Stanislaus Food Products, from 2002 to 2010 prior to assuming the role of CEO and President of Stanislaus Food Products in 2011, a position he still holds today.
Tom is a graduate of Santa Clara University. Tom is actively involved in many organizations and boards including: CEO of the Cortopassi Family Foundation, Member of YPO Gold Northern California, Board Member of California League of Food Producers, Steering Committee member for California Agribusiness Seminar and a Trustee of the Santa Clara University Bronco Bench Foundation. Previously, Tom was the Chairman of the California League of Food Producers, YPO Northern California Chapter Chairman, Advisory Board member for U.C. Davis Agribusiness Program and Advisory Board member for Santa Clara University Agribusiness MBA Program.
Brady Whitlow
CEO
see bio
Brady Whitlow is the CEO of Corto Olive Co. based in Lodi, CA. One of the leaders in California Olive Oil, Corto was founded in 2006 by 7th-generation Italian farming family, The Cortopassi family. With a focus on serving independent restaurants throughout the U.S., Corto uniquely harvests and produces fresh, premium-quality, award-winning Extra Virgin olive oils that enhance the flavor of foods.
Brady began his career as an accountant in 1986 with Arthur Andersen & Co. in San Jose, CA. In 1989, he discovered his life-long passion for food and food marketing when he joined the San Francisco based company Basic American Foods. In 1991 he joined the start-up company Muir Glen Organic Tomato Products as a financial partner and VP of Sales & Marketing. In this role he took Muir Glen from zero to $18 million in sales in just 8 years. In 1998 Brady and his partners sold Muir Glen to Small Planet Foods. Brady remained at the helm of Muir Glen and joined the executive management team of Small Planet foods for one year, after which the company was sold to General Mills. Since the sale of Muir Glen, Brady has worked in various capacities in the food industry including as VP of Sales & Marketing for Amy’s Kitchen, Director of Sales for Barbara’s Bakery and as the owner of his own pizza restaurant, Pizza Romeo.
Brady has a B.A. in Communications from the University of Oregon and an M.B.A. from Santa Clara University. Brady currently serves on the board of the Olive Oil Commission of California.
David Garci-Aguirre
Olive Oil Sommelier
see bio
David Garci-Aguirre is the Vice President of Operations and Master Miller at Corto Olive Co. based in Lodi, CA. With a focus on serving independent restaurants throughout the U.S., Corto uniquely harvests and produces fresh, premium-quality, award-winning Extra Virgin olive oils that enhance the flavor of foods.
David’s career in olive oil began in 2009, when he pioneered mobile olive oil production in California. As the co-inventor and operator of Olive to Bottle - North America’s first mobile olive mill - David produced numerous award-winning oils, including four Best-In-Class awards at the California Olive Oil Council Competition over the course of three years.
David remains dedicated to the advancement of high quality olive oil production, research and education. Under David’s direction, Corto’s research laboratory and state-of-the-art extraction mill are helping to advance Extra Virgin olive oil research and production techniques.
David has a B.A. in Philosophy from the University of California, Santa Cruz.
Lisa Pollack is Corto’s Education Ambassador. She leads opportunities to taste and experience fresh olive oil with both professional and home chefs.
Lisa has visited olive oil producers all over the world, from New Zealand to Japan, and she found her way to the California industry in 2013. Her background comes from the California Olive Oil Council where she oversaw the organization’s commitment to quality and standards with the sensory taste panel, while also working as an advocate for California producers among discerning chefs, retailers and consumers.
When she decided to step away from the COOC, she was elated to join Corto in furthering their education initiatives and sharing the exciting innovations that position them as a leader worldwide.
In addition to her experience overseeing the COOC taste panel, Lisa is certified by the National Association of Olive Oil Tasters (ONAOO) based in Imperia, Italy.
