The Sicilian Nocellara is complex with unique savory and sweet fruit notes and a pleasant creamy mouth feel. A lingering pepperiness builds in the back of the throat followed by delayed astringency signifying the healthy Oleocanthal content present in fresh oil. Although this production contains little to no bitterness making it a superbly balanced oil.
The Sicilian Nocellara is complex with unique savory and sweet fruit notes and a pleasant creamy mouth feel. A lingering pepperiness builds in the back of the throat followed by delayed astringency signifying the healthy Oleocanthal content present in fresh oil. Although this production contains little to no bitterness making it a superbly balanced oil.
Chemistry:*Biophenols: 436.5 ppm*FFA: 0.18
*Oleic Acid: 72.1
*Peroxide: 2.9
*DAGs: 96.5*PPP: <1.0*Squalene: 9,402.30 *A-Tocopherols: 184.2*As measured at the time of crush.Organoleptic Taste Panel AssessmentFruitiness: 5.0Bitterness: 4.3Pungency: 5.0
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
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 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 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
