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.
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: 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
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: 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 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 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
