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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. Chiquitita (Portugal) Mild Intensity
    A delicate Portuguese Chiquitia.  This uncommon variety is a cross between Picual and Arbequina varieties.  It is sweet, mild and creamy with notes of almond.  No bitterness and fruity finish.
    Biophenols: 193         FFA: 0.14
    Oleic Acid: 68.6          Peroxide: 6.3
    DAGs: 97.5                     PPP: 1.0
    Organolepetic Taste Panel Assessment: Fruitiness: 4.0 Bitterness: 3.0 Pungency: 3.3
    *As measured at the time of crush. 

    Country of Origin: Portugal (1OO566) November 2019

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  2. Cornicabra (Portugal) Robust Intensity
    This complex Cornicabra is a unique variety, this oil displays a green apple front, a creamy green almond center and fruity and floral finish with a slight lingering pepperiness. 
    Biophenols: 332               FFA: .16
    Oleic Acid: 74.7                 Peroxide: 5.2
    DAGs: 97.7                            PPP: <1.0
    Organoleptic Taste Panel Assessment:   Fruitiness: 5.5   Bitterness: 3.8  Pungency:  4.5
    *As measured at the time of crush. 
    Country of Origin:  Portugal IOO561 November 2019 
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  3. Nocellara (Italy) Medium Intensity
    A coveted variety native to Sicily.  This Nocellara showcases prominent savory and creamy notes of artichoke and hint of fresh cut grass.  It is well balanced and has a delicate peppery finish. 
    Biophenols:  280.4            FFA: 0.19
    Oleic Acid: 70. 7              Peroxide: 6.3
    DAGs:  93.6                       PPP: 1.0
    Organoleptic Taste Panel Assessment:
    Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.5
    * As measured at the time of crush 

    Country of Origin: ITALY (1OO895) NOVEMBER 2019

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  4. Oro Bailen Picual (Spain) Medium Intensity

    This early harvest green Picual is savory and grassy, displaying stunning notes of tomato leaf, savory artichoke and green apple. This Picual has pleasing pepper notes with a medium intensity in bitterness. Truly a well balanced oil.

    Biophenols: 355.1               FFA: .17
    Oleic Acid: 76.2                 Peroxide: 4.0
    DAGs: 96.8                           PPP: <1.0
    Organoleptic Taste Panel Assessment:   Fruitiness: 5.0  Bitterness: 4.0   Pungency:  4.0
    *As measured at the time of crush. 
    Country of Origin:  Spain (IOO100) November 2019
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