| Content | Medium Intensity
Country of Origin: Chile
*Crush Date: May 2023
Our popular medium intensity Chilean Picual displays sweet, fruity tropical notes. Hint of ripe tomato and peach. Well balanced with some bitter chicory on the finish.
Chemistry:
*Biophenols: 376.31 ppm
*FFA: 0.17
*Oleic Acid: 79.56
*Peroxide: 2.44
*DAGs: 97.7
*PPP: <0.7
*Squalene: 11,853.5 ppm
*A-Tocopherols: 212.8 ppm
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: Bitterness: Pungency:
Smokepoint: 375° F
 | Savory blend of herbs.
A classic French seasoning from the Provence region of France infused with extra virgin olive oil. This olive oil embodies fragrant notes of savory, thyme, bayleaf, and lavender. Drizzle over chicken, rub on turkey for roasting, and great for dipping bread.
Pairings: Cranberry-Pear White Balsamic, Sicilian Lemon White Balsamic, Raspberry Balsamic, Lavender Balsamic
| Mild Intensity
Country of Origin: USA
*Crush Date: November 2023
The California Arbequina was harvested from groves in the Capay Valley and carefully selected for us by Leandro Ravetti due to its green profile. Displaying more character and a bigger mouth than other examples, creamy with notes of savory herb and banana.
Chemistry:
*Biophenols: 234.28 ppm
*FFA: 0.13
*Oleic Acid: 73.17
*Peroxide: 3.39
*DAGs: 94.8
*PPP: <0.6
*Squalene: 2,891.6
*A-Tocopherols: 344.8
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: Bitterness: Pungency:
Smokepoint: 380° F
| Medium Intensity
Country of Origin: Portugal
*Crush Date: October 2023
Our Cobrancosa olive oil displays savory notes of tomato leaf, bitter radicchio and pungent arugula with a lingering pepper spicy finish. The Portuguese Cobrançosais is historically one of our most popular Northern Hemisphere extra virgin olive oils.
*Chemistry Results:
*Biophenols: 450.22 ppm
FFA: 0.16
*Oleic Acid: 71.17
*Peroxide: 6.16
*DAGs: 95.6
*PPP: <0.65
*Squalene: 7,924.6
*A-Tocopherols: 281.4
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.3
Bitterness: 4.0
Pungency: 4.5
Smoke Point: 370 F
| Fresh, ripe lemon aroma.
This lemon agrumato olive oil is made by pressing whole fruit lemons and olives together at the same time, creating a concentrated lemon flavored olive oil. It's great for marinating chicken or fish. You can whip up a lively lemon salad dressing. Make a lemony pasta dish. It's also excellent for baking. Think lemon olive oil cake. Go ahead and add a couple of tablespoons into pancake batter to make lemon poppy seed pancakes. This olive oil has many culinary possibilities!
Pairings: Raspberry Balsamic, Black Cherry Balsamic, Neapolitan Herb Balsamic
Recipes:
Lemony Roasted Brussels Sprouts
| Savory and spicy.
Take a sensory trip to sunbaked Coastal Reggio Calabria, where spicy Calabrian chilies, sweet basil, pungent purple heirloom garlic, and piquant Pecorino are produced in the rich Mediterranean soil. These iconic flavors of Italy were brought together for this rich and savory infused Spicy Calabrian Pesto Olive Oil.
Use to roast vegetables, in aioli, with potatoes, eggs, in salads, with pasta, to marinate poultry, over risotto, grilled meat, grain bowls, as a bread dipper, or to make a fabulous garlic bread. The possibilities are endless.
*Dairy Free
Pairings:Neapolitan Herb Balsamic, Sicilian Lemon Balsamic, Traditional Balsamic, Serrano Honey Vinegar
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| Additional information |
| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
60 ml, 200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
60 ml, 200 ml, 375 ml
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| Bottle Size |
60 ml, 200 ml, 375 ml
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