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
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: 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 IntensityCountry 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
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
Mild Intensity
Country of Origin: Australia
*Crush Date: May 2022
Our ever popular Australian hojiblanca has high fruit aroma and a creamy mouth feel with notes of stone fruit, tomato leaf and green almond. It has a delicate finish with a pleasing amount of pepperiness. Chemistry:*Biophenols: 186.3 ppm*FFA: 0.17
*Oleic Acid: 75.5
*Peroxide: 4.7
*DAGs: 94.5*PPP: 0.3*Squalene: 8,320.1 *A-Tocopherols: 329*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: 5.0Bitterness: 2.8Pungency: 3.0
