Displays notes of green, savory notes of 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.
Displays notes of green, savory notes of 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: 586.4 ppm
FFA: 0.23
*Oleic Acid: 72.6
*Peroxide: 4.34
*DAGs: 94.3
*PPP: <0.7
*Squalene: 5,923.7
*A-Tocopherols: 305.8
*As measured at the time of crush.Organoleptic Taste Panel Assessment:Fruitiness: 4.0Bitterness: 4.0Pungency: 4.0
Robust IntensityCountry of Origin: Chile
*Crush Date: May 2022
Our limited batch Chilean Manzanillo was painstakingly harvested using artisanal methods by selecting green, just blushing fruit from more ripe olives. The finished product is a fruit powerhouse. Displays notes of juicy green pear with a spicy arugula finish. Lots of pungency and lingering pepperiness.
Chemistry:
*Biophenols: 546.7 ppm
*FFA: 0.28
*Oleic Acid: 76.0
*Peroxide: 3.5
*DAGs: 92.57
*PPP: <1.0
*Squalene: 8,474.0
*A-Tocopherols: 228.9
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 4.8 Bitterness: 3.9 Pungency: 4.5
Robust IntensityCountry of Origin: California, USA
*Crush Date: November 2022
Our small batch California Coratina was harvested from groves in the Capay Valley and produced by the master millers at Boundary Bend Estate. It displays juicy notes of green granny smith apple, a complex bitter center and delayed, lingering pepper. Tasters award this oil high praise for intense fruitiness. While Coratina is the dominant variety in Italy, it is exceedingly rare in California.
Chemistry:
*Biophenols: 443.3 ppm
*FFA: 0.17
*Oleic Acid: 74.46
*Peroxide: 5.56
*DAGs: 95.1
*PPP: <0.7
*Squalene: 4,414.50
*A-Tocopherols: 440.5
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 6.0 Bitterness: 3.5 Pungency: 4.0
Mild IntensityCountry of Origin: Italy
*Crush Date: November 2022
A native cultivar to Sicily. This Biancolilla is delicate with a creamy artichoke center, fragrant berry notes and a nice peppery finish.
Chemistry:
*Biophenols: 247.1 ppm
*FFA: 0.25
*Oleic Acid: 70.28
*Peroxide: 6.65
*DAGs: 91.0
*PPP: <0.7
*Squalene: 6,916.3
*A-Tocopherols: 246.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.5
Bitterness: 3.0
Pungency: 4.0
Mild IntensityCountry of Origin: California, USA
*Crush Date: October 2022
Our California Arbequina extra virgin olive oil was harvested from groves in the Capay Valley and produced by the master millers at Boundary Bend Estate. It contains savory herbal notes of artichoke and tarragon with a subtle pepperiness.
Chemistry:
*Biophenols: 352.8 ppm
*FFA: 0.19
*Oleic Acid: 63.89
*Peroxide: 7.47
*DAGs: 93.4
*PPP: <0.7
*Squalene: 1,842.5
*A-Tocopherols: 346.2
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: Bitterness: Pungency:
Robust Intensity
Country of Origin: Spain
*Crush Date: October 2022
This award winning Hojiblanca displays notes of melon, tomato leaf and arugula. The lingering peppercorn sensation is indicative of the high phenol content in this oil. Check out the emerald hue! A truly unique Extra Virgin Olive Oil from one of the most decorated producers in the world!
Chemistry:*Biophenols: 471.7 ppm*FFA: 0.18
*Oleic Acid: 76.07
*Peroxide: 6.52
*DAGs: 96.7*PPP: 0.07*Squalene: 5,749.8*A-Tocopherols: 392.1*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: 5.5Bitterness: 3.8Pungency: 3.3
