Varietal Olive Oils
Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Becoming intimately familiar with a particular extra virgin olive oils flavor characteristics and chemistry, i.e., antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.
We are proud to offer the freshest Extra Virgin Olive Oil available from both the Northern and Southern Hemispheres.
We do our best to ship the exact oil that you order, if necessary, substitutions for varietals will be made with an extra virgin olive oil/varietal with similar/same characteristics, i.c. mild, medium, bold or robust.
$17.95This Sicilian variety displays sweet berry, apple and confectionary notes. It’s balanced with desirable astringency; pepperiness and a pleasant creamy mouth feel. Biophenols: 357.7 FFA: 0.15Oleic Acid: 72.1 Peroxide: 5.1DAGs: 96.6 PPP: 1.0Organoleptic Taste Panel Assessment:Fruitiness: 5.0 Bitterness: 3.8 Pungency: 4.0* As measured at the time of crush
Country of Origin: ITALY (1OO094) NOVEMBER 2020Learn More
$17.95This Picual comes from one of the most decorated producers in the world. Very greenand highly aromatic and floral. Displays notes of leafy greens and tomato. Very well balanced. Biophenols: 291 FFA: .28Oleic Acid: 74.9 Peroxide: 3.3DAGs: 97.5 PPP: <1.0Organoleptic Taste Panel Assessment: Fruitiness: 6.0 Bitterness: 3.5 Pungency: 4.3*As measured at the time of crush. Country of Origin: Spain (IOO578) November 2020 Learn More
Our limited production Hojiblanca is herbaceous and complex with fruity notes. This unique batch has pronounced notes of stone fruit, sweet green tomato and savory garden herbs. The finish is pungent with desirable pepper notes and astringency. Check out the emerald hue! Always awarded.Biophenols: 417 FFA: 0.17Oleic Acid: 77. 6 Peroxide: 6.1DAGs: 97.7 PPP: 1.0Organoleptic Taste Panel Assessment:Fruitiness: 6.0 Bitterness: 4.3 Pungency: 4.3* As measured at the time of crush
Country of Origin: Spain (1OO579) NOVEMBER 2020Learn More
$24.95This early harvest Kalamata olive oil has notes of green almond and ripe avocado with a lingering peppercorn finish. Low bitterness. The combination of picking the fruit at an extremely low green maturity index and minimal processing resulted in the high phenol content.*Biophenols: 575.1 ppm *FFA: 0.31 *Oleic Acid: 74.6 *Peroxide: 7.3
*DAGs: 93.9 *PPP: 1.0
Organoleptic Taste Panel Assessment:Fruitiness: 5.5 Bitterness: 3.5 Pungency: 4.2
As measured at the time of crush*Crush Date: NOVEMBER 2020 100892 Learn More
This Portuguese Olive Oil is delicate, sweet, with pleasant notes of almond and berry, no bitterness, and a delightful fruity finish.Biophenols: 169.5 FFA: 0.13Oleic Acid: 69.1 Peroxide: 8.1DAGs: 97.2 PPP: 1.0Organolepetic Taste Panel Assessment: Fruitiness: 4.0 Bitterness: 2.5 Pungency: 2.5*As measured at the time of crush.
Country of Origin: Portugal (1OO566) November 2020Learn More
Chetoui (Tunisia) Robust Intensity
This extraordinarily high phenol Organic Chetoui registers the highest phenol count of the season and is among the highest in the world. It has delayed and significant pepperiness and lingering bitterness signifying the healthy antioxidants. True to it's high phenol content, we've dubbed this EVOO a "3 cougher". Contains notes of green tea leaf and hints of malt!*Biophenols: 1127 ppm *FFA: 0.27 *Oleic Acid: 65.3 *Peroxide: 6.7
*DAGs: 94.6 *PPP: 1.0
Organoleptic Taste Panel Assessment:Fruitiness: 4.8 Bitterness: 4.3 Pungency: 5.0
As measured at the time of crush*Crush Date: NOVEMBER 2020 IOO561 Learn More
Arbequina (USA) Mild Intensity – November 2020
This early harvest California Arbequina displays notes of sundried grass and is super creamy, with a almond center and green and delicate pepper notes on the finish.Polyphenols: 236.9 ppm FFA: 0.28Oleic Acid: 63.8 Peroxide: 3.3DAGs: 88.9 PPP: <1.0Organoleptic Taste Panel Assessment: Fruitiness: 5.0 Bitterness: 2.5 Pungency: 2.8*As measured at the time of crush. Country of Origin: USA IOO112 Learn More