| Content | Robust Intensity
Country of Origin: Chile
*Crush Date: May 2022
Our peppery Favolosa olive oil is high in phenols and well balanced. It displays notes of unripe pear and sweet cut grass. Flavor notes include savory arugula and creamy artichoke.
Chemistry:
*Biophenols: 416.6 ppm
*FFA: 0.16
*Oleic Acid: 76.9
*Peroxide: 2.5
*DAGs: 96.75
*PPP: <1.0
*Squalene: 9,760.5 ppm
*A-Tocopherols: 185.6 ppm
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 4.5
Bitterness: 4.5
Pungency: 5.0
 | 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
| 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
| Robust Intensity
Country of Origin: Peru
*Crush Date: April 2024
Our Peruvian Coratina displays classic early harvest Coratina notes of unripe banana, creamy green almond and Capsaicin pungency. Ample bitterness in the center gives way to a clean and spicy finish with notes of green tea.
Chemistry:
*Biophenols: 540 ppm
*FFA: 0.25
*Oleic Acid: 71.0
*Peroxide: 4.0
*DAGs: 93.6
*PPP: 0.5
*Squalene: 4,566.9
*A-Tocopherols: 271.0
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: Bitterness: Pungency:
| Medium Intensity
Country of Origin: Italy
*Crush Date: November 2023
The Sicilian Nocellara from the Belice Valley displays a pleasant creamy mouth feel with sweet complex flavors. A lingering pepperiness builds in the back of the throat followed by delayed astringency signifying the healthy Oleocanthal content present in fresh oil. Although this production contains little to no bitterness making it a superbly balanced oil.
Chemistry:
*Biophenols: 380.95 ppm
*FFA: 0.15
*Oleic Acid: 72.1
*Peroxide: 5.1
*DAGs: 96.6
*PPP: <1.0
*Squalene: 9,956.8
*A-Tocopherols: 161.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment
Fruitiness: 5.5
Bitterness: 3.5
Pungency: 4.0
|
| Additional information |
| Bottle Size |
200 ml, 375 ml
|
|
| Bottle Size |
200 ml, 375 ml
|
|
| Bottle Size |
200 ml, 375 ml
|
|
| Bottle Size |
200 ml, 375 ml
|
|
| Bottle Size |
200 ml, 375 ml
|
|
