Crush Date: May 2025
Country of Origin: Chile
Mild Intensity
TASTING NOTES
Our Chilean Arbequina has a creamy mouth feel and displays sweet almond in the center with a pleasant savory finish reminiscent of green tea leaf and spicy arugula.
*Biophenols: 319.9 ppm FFA: 0.21
Oleic Acid: 75.12 Peroxide: 3.61
DAGs: 90.0 *PPP: 0.9
Squalene: 4,245.2 A-Tocopherols: 261.2
* Measured at time of crush
Ultra Premium Certified! Learn More at: http://upextravirginoliveoil.com/
$ 5.95
$ 5.95
Country of Origin: Portugal
ROBUST Intensity
Crush Date: September 2025
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Extra Virgin Olive Oil
Country of Origin: Portugal Robust Intensity Crush Date: September 2025
Our 2025 Galega Estate Reserve was harvested and processed in under an hour from trees grown in rocky soil. This particular batch displays savory herb and vegetal characteristics with a lingering floral, peppery finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 452.5 ppm FFA: 0.11 |
$ 5.95
Country of Origin: Peru
Robust Intensity
Crush Date: May 2025
TASTING NOTES
This intense early harvest Barnea displays aromatic notes of granny smith apple peel, savory herb and unripe banana with a lovely lingering pepper.
*Biophenols: 436.6 ppm FFA: .16
Oleic Acid: 65.32 Peroxide: 4.4
DAGs: 97.4 *PPP: <0.5
Squalene: 3,528 A-Tocopherols: 236
* Measured at time of crush
$ 5.95
Robust Intensity
Crush Date: Sept-Oct 2025
TASTING NOTES
Our exceedingly rare Portuguese variety contains the highest amounts of both biophenols and oleocanthal content to date. This example displays unique savory notes with a green almond center followed by the most intense wasabi and Szechuan Peppercorn finish. Not for the faint of heart.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 924 ppm
Oleic Acid: 74.76
DAGs: 98.10
Squalene: 3,714
FFA: 0.18
Peroxide: 6.9
*PPP: <0.5
A-Tocopherols: 396
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