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
Medium IntensityCountry of Origin: Chile
*Crush Date: May 2023
Our popular medium intensity Chilean Picual displays sweet, fruity tropical notes. Hint of ripe tomato and peach. Well balanced with some bitter chicory on the finish.
Chemistry:
*Biophenols: 376.31 ppm
*FFA: 0.17
*Oleic Acid: 79.56
*Peroxide: 2.44
*DAGs: 97.7
*PPP: <0.7
*Squalene: 11,853.5 ppm
*A-Tocopherols: 212.8 ppm
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: Bitterness: Pungency:
Smokepoint: 375° F
Mild Intensity
Country of Origin: Australia
*Crush Date: May 2023
Our ever-popular Australian Hojiblanca displays notes of sweet melon, tropical fruit, and creamy green almond. The finish is delicate with a pleasing amount of pepperiness. Chemistry:*Biophenols: 191.9 ppm*FFA: 0.17
*Oleic Acid: 75.6
*Peroxide: 4.3*DAGs: 94.0*PPP: <0.2*Squalene: 9,116.2*A-Tocopherols: 330.3*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: Bitterness: Pungency: Smokepoint: 355° F
Medium IntensityCountry of Origin: Chile
*Crush Date: May 2023
Our Chilean Arbequina has a creamy mouth feel and displays green almond in the center with a pleasantly sweet and malty finish plus light pepper.
Chemistry:
*Biophenols: 315.27 ppm
*FFA: 0.14
*Oleic Acid: 71.7
*Peroxide: 3.6
*DAGs: 94.1
*PPP: <1.0
*Squalene: 4,217.7
*A-Tocopherols: 277.1
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 5.5 Bitterness: 4.0 Pungency: 3.8
Smokepoint: 375° F
Robust Intensity Country of Origin: Chile
*Crush Date: May 2023
From Alonso Estate, this Chilean Koroneiki displays prominent notes of green banana and chicory with creaminess and an astringent finish.
Chemistry:*Biophenols: 507.5 ppm*FFA: 0.19*Oleic Acid: 75.13*Peroxide: 5.75*DAGs: 95.7*PPP: <0.7
*Squalene: 3,857.5
*A-Tocopherols: 314.5
*As measured at the time of crush.Organoleptic Taste Panel Assessment:Fruitiness: 5.0 Bitterness: 3.0Pungency: 3.5Smokepoint: 365°F
Robust IntensityCountry of Origin: Peru
*Crush Date: May 2023
One of the finest examples of the Barnea variety we’ve come across, this intense early harvest olive oil is exceedingly fruity on the nose combining notes of tropical fruit, green apple peel and banana with a lovely lingering pepper. While we consider it to be robust, it only has a small amount of bitterness.
Chemistry:
*Biophenols: 508.7 ppm
*FFA: 0.20
*Oleic Acid: 69.72
*Peroxide: 5.66
*DAGs: 96.1
*PPP: 0.9
*Squalene: 4,066.4
*A-Tocopherols: 263.9
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 4.8 Bitterness: 4.0 Pungency: 5.0
Smokepoint: 365° F