An early harvest Kalamata with savory vegetable notes of asparagus and artichoke. Immediate spiciness on the front and a lingering Szechuan peppercorn finish. The combination of picking the fruit early at an extremely low green maturity index and minimal processing has resulted in high phenol content but more significant: extraordinarily high and healthful amounts of the antioxidant Oleocanthal (275.4 ppm)
An early harvest Kalamata with savory vegetable notes of asparagus and artichoke. Immediate spiciness on the front and a lingering Szechuan peppercorn finish. The combination of picking the fruit early at an extremely low green maturity index and minimal processing has resulted in high phenol content but more significant: extraordinarily high and healthful amounts of the antioxidant Oleocanthal (275.4 ppm)Chemistry:*Biophenols: 496.6 ppm*FFA: 0.18
*Oleic Acid: 75.3
*Peroxide: 4.6
*DAGs: 97.5*PPP: <1.0*Squalene: 3,960.0 *A-Tocopherols: 355.2*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: 5.0Bitterness: 3.5Pungency: 4.5
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
Robust IntensityCountry of Origin: Chile
*Crush Date: May 2022
Our Chilean Picual represents the highest phenol extra virgin olive oil from the Southern Hemisphere at 625 ppm. Contains notes of green tomato and green almond while exhibiting delicate floral notes. It has a lingering pepper finish signifying its healthy antioxidant content and otherwise stellar chemical composition:Chemistry:
*Biophenols: 625.6 ppm
*FFA: 0.19
*Oleic Acid: 79.7
*Peroxide: 2.1
*DAGs: 98.0
*PPP: <1.0
*Squalene: 8,251.88 ppm
*A-Tocopherols: 198.2 ppm
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 4.0 Bitterness: 3.7 Pungency: 4.2
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
Robust Intensity
Country of Origin: Portugal
*Crush Date: November 2022
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
