| Content | Mild Intensity
Country of Origin: Portugal
*Crush Date: November 2020
Sweet and delicate with pleasant notes of almond and berry. No bitterness with a delightful fruity finish. A rare varietal that orginated in Spain in 1991. This new cultivar is a cross between the Spanish Picual and Arbequina yet hails from Portugal.
Chemistry:
*Biophenols: 169.5 ppm
*FFA: 0.13
*Oleic Acid: 69.1
*Peroxide: 8.1
*DAGs: 97.2
*PPP: <1.0
*Squalene: 5,232.3
*A-Tocopherols: 240.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 4.0 Bitterness: 2.5 Pungency: 2.5
 | Fresh, ripe lemon aroma.
This lemon agrumato olive oil is made by pressing whole fruit lemons and olives together at the same time, creating a concentrated lemon flavored olive oil. It's great for marinating chicken or fish. You can whip up a lively lemon salad dressing. Make a lemony pasta dish. It's also excellent for baking. Think lemon olive oil cake. Go ahead and add a couple of tablespoons into pancake batter to make lemon poppy seed pancakes. This olive oil has many culinary possibilities!
Pairings: Raspberry Balsamic, Black Cherry Balsamic, Neapolitan Herb Balsamic
Recipes:
Lemony Roasted Brussels Sprouts
| Robust Intensity
Country of Origin: Chile
*Crush Date: May 2023
From Alonso Estate, this Chilean Koroneiki displays prominent notes of green banana and chicory with creaminess and an astringent finish.
Chemistry:
*Biophenols: 507.5 ppm
*FFA: 0.19
*Oleic Acid: 75.13
*Peroxide: 5.75
*DAGs: 95.7
*PPP: <0.7
*Squalene: 3,857.5
*A-Tocopherols: 314.5
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0
Bitterness: 3.0
Pungency: 3.5
Smokepoint: 365°F
| Medium Intensity
Country of Origin: Portugal
*Crush Date: October 2023
Our Cobrancosa olive oil displays savory notes of tomato leaf, bitter radicchio and pungent arugula with a lingering pepper spicy finish. The Portuguese Cobrançosais is historically one of our most popular Northern Hemisphere extra virgin olive oils.
*Chemistry Results:
*Biophenols: 450.22 ppm
FFA: 0.16
*Oleic Acid: 71.17
*Peroxide: 6.16
*DAGs: 95.6
*PPP: <0.65
*Squalene: 7,924.6
*A-Tocopherols: 281.4
*As measured at the time of crush.
Organoleptic Taste Panel Assessment:
Fruitiness: 5.3
Bitterness: 4.0
Pungency: 4.5
Smoke Point: 370 F
| Robust Intensity
Country of Origin: Peru
*Crush Date: May 2023
One of the finest examples of the Barnea variety we’ve come across, this intense early harvest olive oil is exceedingly fruity on the nose combining notes of tropical fruit, green apple peel and banana with a lovely lingering pepper. While we consider it to be robust, it only has a small amount of bitterness.
Chemistry:
*Biophenols: 508.7 ppm
*FFA: 0.20
*Oleic Acid: 69.72
*Peroxide: 5.66
*DAGs: 96.1
*PPP: 0.9
*Squalene: 4,066.4
*A-Tocopherols: 263.9
*As measured at the time of crush
Organoleptic Taset Panel Assessment:
Fruitiness: 4.8 Bitterness: 4.0 Pungency: 5.0
Smokepoint: 365° F
| Medium Intensity
Country of Origin: Italy
*Crush Date: November 2023
The Sicilian Nocellara from the Belice Valley displays a pleasant creamy mouth feel with sweet complex flavors. 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: 380.95 ppm
*FFA: 0.15
*Oleic Acid: 72.1
*Peroxide: 5.1
*DAGs: 96.6
*PPP: <1.0
*Squalene: 9,956.8
*A-Tocopherols: 161.9
*As measured at the time of crush.
Organoleptic Taste Panel Assessment
Fruitiness: 5.5
Bitterness: 3.5
Pungency: 4.0
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| Additional information |
| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
60 ml, 200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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| Bottle Size |
200 ml, 375 ml
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