Arbosana (Portugal) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: October 2024


• Perfectly balanced and displays unique notes of baking spice with a creamy confectionary center and a pleasing peppery finish.


• Biophenols: 247.10; Oleic Acid: 72.29; PPP: <0.8; Smoke Point: 375°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.3; Bitterness: 2.5; Pungency: 3.0

Ingredients: Arbosana Olives

Chetoui (Tunisia) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2024


• Extraordinarily intense Chetoui registers the highest polyphenol count of the season.


• Spectacularly aromatic nose with savory notes of wheatgrass, artichoke heart and ample bitterness.


• Reminiscent of a Northern Italian style.


• Biophenols: 828.6; DAGS: 91.8; PPP: <1.1; Smoke Point: 375°
  (As measured at the time of crush)


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

Ingredients: Chetoui Olives

Cobrancosa (Portugal) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: October 2024


• Iconic Portuguese Cobrançosa scores highest in overall fruit.


• Displays savory vegetal characteristics along with juicy fruit notes of raspberry and unripe stone fruit.


• Biophenols: 394.1; FFA: 0.17; PPP: <0.6; Smoke Point: 375°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 7.9; Bitterness: 3.4; Pungency: 4.7

Ingredients: Cobrancosa Olives

Hojiblanca (Spain) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2024


• Displays incredibly aromatic notes of unripe peach with a bitter dandelion green center.


• The finish is balanced with a floral complexity and lingering pungency.


• Biophenols: 468; FFA: 0.17; DAGS: 93.9; Smoke Point: 365°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 3.8; Pungency: 3.7

Ingredients: Hojiblanca Olives

Picual (Portugal) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: October 2024


• One of the most complex oils in our current collection.


• Displays green fruity notes of kiwi followed by a pleasing amount of pepper and a lingering floral finish.


• Biophenols: 283.7; FFA: 0.26; DAGS: 93.8; Smoke Point: 355°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 7.6; Bitterness: 4.2; Pungency: 4.3

Ingredients: Picual Olives

Suggested Uses

Suggested Pairings

Dark Balsamic Vinegars

Any