This award winning Hojiblanca displays floral notes with a green almond center and notes of melon. 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!
This award winning Hojiblanca displays floral notes with a green almond center and notes of melon. 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: 608.3 ppm*FFA: 0.22
*Oleic Acid: 76.0
*Peroxide: 4.7
*DAGs: 97.4*PPP: <1.0*Squalene: 9,625.30 *A-Tocopherols: 430.5*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: 6.0Bitterness: 5.0Pungency: 5.5
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:
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
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 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
