Arbequina (Chile) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2025


• A creamy mouth feel with a sweet almond center.


• Displaying a pleasant savoury finish reminiscent of green tea leaf and spicy arugula.


• Biophenols: 319.9; FFA: 0.21; PPP: 0.9; Smoke Point: 380°F
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 3.0; Pungency: 3.6

Ingredients: Arbequina Olives

Barnea (Peru) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: April 2025


• Intense early harvest with aromatic notes of Granny Smith apple peel.


• Savoury herb and unripe banana with lingering pepperiness.


• Biophenols: 436.6; FFA: 0.16; PPP: <0.5; Smoke Point: 390°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.7; Bitterness: 3.2; Pungency: 3.1

Ingredients: Barnea Olives

Coratina (Chile) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2025


• Ultra fruity displaying sweet notes of McIntosh apple and juicy green pear.


• Complimentary bitterness and plenty of lingering prickly heat.


• Biophenols: 357.2; FFA: 0.15; PPP: <0.6; Smoke Point: 400°F
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 3.5; Pungency: 4.0

Ingredients: Coratina Olives

Coratina (Peru) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: April 2025


• Early harvest high polyphenol with distinct Granny Smith apple notes on the nose.


• A sweet anise middle, lingering spice and moderate bitterness.


• Biophenols: 580.3; FFA: 0.22; PPP: 0.7; Smoke Point: 380°F
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.5; Bitterness: 3.8; Pungency: 4.0

Ingredients: Coratina Olives

Estate Reserve (Peru) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: April 2025


• A single estate crush from Koroneiki, Picual, and Picholine picked simultaneously and crushed together.


• Pronounced notes of green banana, tomato leaf and baking spice.


• Creamy center followed by and intense pepper and fleeting bitterness.


• Biophenols: 411.1; FFA: 0.24; PPP: <0.6; Smoke Point: 390?°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 4.0; Pungency: 3.5

Ingredients: Koroneiki, Picual, and Picholine olives.

Picual (Chile) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2025


• Dry farmed displaying savoury herb characteristics.


• Complex notes of tomato leaf, green banana, and ripe tomato.


• Biophenols: Biophenols: 490.8; FFA: 0.14; PPP: 1.0; Smoke Point: 400?F;
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 4.0; Pungency: 4.5

Ingredients: Picual Olives

Suggested Uses

Suggested Pairings

Dark Balsamic Vinegars

Any