Spanish Hojiblanca 2024 - Medium Ultra-Premium EVOO

Greek Kalamata RESERVE 2024 - ROBUST Ultra-Premium EVOO

$ 6.95

*Crush Date: October 2024

Country of Origin GREECE
Robust Intensity

This limited production early Kalamata displays peppery sensations at the back of the throat followed by lingering spice and pungency throughout the mouth. The combination of picking green, unripe Kalamata fruit and minimal processing results in high antioxidant polyphenol content and more specifically, a very high concentration of Oleocanthal at 468 ppm. Flavor notes include creamy green almond and a confectionary center followed by a moderate amount of bitterness and throat catching burn similar to Szechwan peppercorn.

*Biophenols: 654 ppm FFA: 0.12

Oleic Acid: 72.58 Peroxide: 4.33

*DAGs: 96.3 *PPP: 1.0

*As measured at the time of crush.

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Portuguese Cobrancosa 2024 - ROBUST Ultra-Premium EVOO

$ 4.10 $ 5.95

Country of Origin: Portugal

Robust Intensity

Crush Date: October 2024

Our 2024 Cobrançosa Reserve was harvested and processed in under an hour from trees grown in rocky soil. The result is an intensely aromatic and robust example. This particular batch displays bitter, herbaceous notes of unripe olive and green almond with pronounced floral notes on the back and loads of pungency.

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.

Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy 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.

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Biophenols: 651.10 ppm FFA: 0.17

Oleic Acid: 72.06 Peroxide: 3.01

DAGs: 96.7 *PPP: 0.7