Extra Virgin Olive Oil

Ultra Premium Extra Virgin Olive Oil is an ancient food. It has countless health benefits. The taste is a thing of beauty.

Seventy percent of the grocery store olive oils are fraudulent.

Take the time to taste the real thing.

Koroneiki EVOO

Robust Intensity

BEST OF SHOW

 

*Crush Date: May 2016

This award winner is herbaceous and grassy with notes of green banana, green apple, and herb. Very complex and delightfully pungent. This oil took the highest award of Best Of Show in the 2016 Los Angeles Olive Oil Competition.

 

*Polyphenols: 325 ppm          *FFA: 0.13

*Oleic Acid: 79.4                   *Peroxide: 3.4

*DAGs: 89.8                             *PPP: 2.7

Organoleptic Taste Panel Assessment:

Fruitiness: 6.0 Bitterness: 3.5 Pungency: 4.0 

*As measured at the time of crush. Country of origin:  (Chile)

 

Picual EVOO

Medium Intensity

GOLD MEDAL

 

*Crush Date: May 2016

This Gold Medal winner is incredibly aromatic and fragrant with notes of banana, tomato, grass and herb. Very fruity with a nice pepper finish. This oil took the Gold Medal in the 2016 Los Angeles Olive Oil Competition.

 

*Polyphenols: 229 PPM         *FFA: 0.10

*Oleic Acid: 81.9                   *Peroxide: 3.6

*DAGs: 90.1                             *PPP: 3.4

Organoleptic Taste Panel Assessment:

Fruitiness: 5.0 Bitterness: 3.0 Pungency: 4.0 

*As measured at the time of crush. Country of origin:  (Chile)

 

Don Carlo EVOO

Robust  Intensity

*Crush Date: May 2016

This rare Italian Hybrid variety, Don Carlo or “The Don”, displays notes of tart green apple, bitter herb, cut grass & herbaceous pine.  Green apple, sour grass aromas. Bitterness on the front and desirable lingering pungency on the back. At 556, this is currently the highest phenol oil in our lineup!

 

*Polyphenols:  556 ppm                          *FFA: 0.19

*Oleic Acid: 72.5                     *Peroxide: 6.6

*DAGs:  92.3                            *PPP: 1.0

 

Organoleptic Taste Panel Assessment:

Fruitiness:  5.0  Bitterness: 4.5  Pungency: 5.0  

 As measured at the time of crush. Country of origin:  (South Africa)

 

Frantoio EVOO

Medium  Intensity

*Crush Date: May 2016

 

This delicate Frantoio displays minimal bitterness, dried herb

and tea leaf notes. It is creamy and thick with a slightly grassy nose

*Polyphenols:  223 ppm                       *FFA: 0.17

*Oleic Acid: 65.3                     *Peroxide: 7.1

*DAGs:  88.3                            *PPP: 1.4

 

Organoleptic Taste Panel Assessment:

Fruitiness:  5.5  Bitterness: 3.0  Pungency: 4.0  

 As measured at the time of crush. Country of origin:  (South Africa)

 

Arbequina EVOO

Medium Intensity

*Crush Date: May 2016

 

Produced in early May, this early harvest Arbequina displays a nice pungent finish. Notes include savory artichoke and fresh cut grass. Lingering spiciness.

*Polyphenols:  276 ppm        *FFA: 0.11

*Oleic Acid:  76.4                  *Peroxide: 4.1

*DAGs:  92.1                          *PPP: 1.4

Organoleptic Taste Panel Assessment:

Fruitiness: 5.5  Bitterness: 3.0   Pungency: 3.0  

As measured at the time of crush. Country of origin:  (Chile)

 

Pendolino EVOO

Mild Intensity

*Crush Date: May 2016

This delicate Tuscan variety displays notes of sweet berry & floral, grassy aromas. Viscous and malty with the perfect amount of pepper and low bitterness.

*Polyphenols:  138 ppm         *FFA: 0.18

*Oleic Acid:    66.4                 *Peroxide: 10

*DAGs:  88                            *PPP: 0.8

Organoleptic Taste Panel Assessment:

Fruitiness: 5.2 Bitterness: 2.4 Pungency: 3.4

*As measured at the time of crush.

Country of origin:  AUSTRALIA