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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 now include this information for our Varietal Oils. See our Crucial Olive Oil Chemistry Definition Key, for a ccomplete understanding of these properties.

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. 

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  1. Arbequina (Chile) Mild Intensity

     Arbequina (Chile) Mild Intensity – May 2019

    This mild Arbequina displays notes of cut grass. Prominent notes of artichoke and pine nut. Displaying no bitterness, with a nice peppercorn finish.  

    Biophenols: 286              FFA: .13
    Oleic Acid: 77.1                  Peroxide: 2.0
    DAGs: 96.5                            PPP: 1.0
    Organoleptic Taste Panel Assessment:   Fruitiness: 5.0   Bitterness: 3.5   Pungency:  4.0

    *As measured at the time of crush. 

    Country of Origin:  Chile IOO024

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  2. Barnea (AUS) Medium Intensity

    Barnea (Aus) Medium Intensity – May 2019

    This stunning example of a Barnea showcases notes of fennel and green apple with a clean, peppery finish.  An exotic and complex oil variety. 

    *Biophenols: 357            *FFA: 0.28
    *Oleic Acid: 73.6               *Peroxide: 5.3
    *DAGs: 97.5                        *PPP: <.20

    Organoleptic Taste Panel Assessment:  Fruitiness: 5.0 Bitterness: 3.5 Pungency: 3.5

    *As measured at the time of crush.

    Country of Origin: Australia IOO355

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  3. Coratina (Australia) Medium Intensity

    Coratina (Australia) Medium Intensity

    This elegant Coratina displays notes of tart green apple peel and anise.  Robust yet well balanced, it has a strong peppery finish!

    Biophenols: 479         FFA: 0.2

    Oleic Acid: 76.8          Peroxide: 2.4

    DAGs: 97.9                    PPP: 0.3

    Organolepetic Taste Panel Assessment: Fruitiness: 5.5 Bitterness: 4.0 Pungency: 4.3

    *As measured at the time of crush. MAY 2019

    Country of Origin: AUSTRALIA 1OO275

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  4. Frantoio / Leccino (CHILE) Robust Intensity

    Frantoio/Leccino (Chile) Medium Intensity May 2018

    Beautifully fragrant on the nose, this classic example of a Frantoio/Leccino displays prominent notes of cut grass, fresh cut herbs and green apple peel.  Lingering pepper!

    *Polyphenols: 343 ppm                *FFA: 0.20
    *Oleic Acid: 74.1                  *Peroxide: 2.4
    *DAGs: 96.4                            *PPP: 0.3

    Organoleptic Taste Panel Assessment:

    Fruitiness: 6.0 Bitterness: 4.0 Pungency: 5.3

    *As measured at the time of crush

    Crush Date: MAY 2019 100174

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  5. Hojiblanca (Australia) Mild Intensity

    Hojiblanca (Australia) Mild Intensity

    This beautiful Hojiblanca is floral on the nose and displays prominent notes of both peach and parsley.  With fruity and herbaceous qualities, it is creamy and approachable with no bitterness.  This EVOO is a true crowd pleaser.

    Biophenols:  242.7 ppm      FFA: 0.15
    Oleic Acid: 76.1                  Peroxide: 4.1
    DAGs:  97.4                       PPP: 0.5
    Organoleptic Taste Panel Assessment:
    Fruitiness: 5.3 Bitterness: 3.5 Pungency: 3.8

    * As measured at the time of crush May 2019

    Country of Origin: Australia 100273

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  6. Koroneiki (Chile) Robust Intensity

    Koroneiki (Chile) Robust Intensity

    This robust Koroneiki displays dominant notes of green banana, with stone fruit and bitter greens.  A bold, distinictive EVOO.  Our highest phenol olive oil of the 2019 Southern Hemisphere harvest! 

    Polyphenols: 478         FFA: 0.21
    Oleic Acid: 76.4          Peroxide: 4.8
    DAGs: 93.9                    PPP: 1.0
    Organolepetic Taste Panel Assessment: Fruitiness: 4.0 Bitterness: 5.0 Pungency: 5.5
    *As measured at the time of crush.  May 2019
    Country of Origin: Chile 1OO151
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  7. Manzanillo (Australia) Medium Intensity

    Manzanillo (Australia) Medium Intensity – November 2016

    This Manzanillo has dominant characteristics of green almond in the middle, a floral nose and a splendid peppercorn finish.

    Biophenols: 331              FFA: 0.2

    Oleic Acid: 74.9                Peroxide: 3.8

    DAGs: 98.0                           PPP: 0.2

    Organoleptic Taste Panel Assessment:   Fruitiness: 5.0  Bitterness: 3.0   Pungency:  3.3

    *As measured at the time of crush. IOO085

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  8. Picual (Chile) Medium Intensity

    Picual (Chile) Medium Intensity – May 2019

    Beautiful fragrant nose, this Picual has prominent notes of tomato leaf and tropical fruit.  Complex yet well balanced, a lovely example of a Picual.

    Biophenols: 374 ppm               FFA: .13
    Oleic Acid: 80.5                Peroxide: 2.0
    DAGs: 98.0                           PPP: 1.0
    Organoleptic Taste Panel Assessment:   Fruitiness: 6.0   Bitterness: 4.0   Pungency:  5.0
    *As measured at the time of crush. 
    Country of Origin:  Chile IOO322
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