Varietals
Extra Virgin Olive Oil decreases in flavor and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Becoming intimately familiar with a particular extra virgin olive oil’s flavor characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you. We now include this information for our Varietal Oils. See our Crucial Olive Oil Chemistry Definition Key, for a complete understanding of these properties.
NPR tasted our Extra Virgin Olive Oil on air with Tom Ashbrook of On Point and Tom Mueller author of Extra Virginity.
1 Organic Mission | Robust Intensity
Green, extremely flavorful & bold, this early harvest example was produced weeks earlier than last year to our exacting specification and touts a phenolic content of 614ppm! This oil has a huge nose & displays notes of green tomato, layers of complex, herbaceous flavors, fleeting bitterness & a spicy lingering pepper finish.
Crush Date November 2012
Polyphenols: 614 FFA: 0.2 Oleic Acid: 77.2 Peroxide: 5.5 DAGs: 98.4 PPP: 0.2
Organoleptic Taste Panel Assessment: Fruitiness: 6.3 Bitterness: 6.0 Pungency: 5.3
As measured at the time of crush
2 Organic Arbequina | Mild Intensity
Mild and fruity with a hint of pepper, this sweet and creamy oil displays ripe apples, green almond and avocado flavors! Mild Intensity
Crush Date November 2012
FFA 0.2 Peroxide 9.1 Oleic Acid 66.5 DAGs 93.7 Polyphenols 149 PPP: 0.4
Organoleptic Taste Panel Assessment: Fruitiness: 5 Bitterness: 4 Pungency: 4.5
As measured at the time of crush
3 Early Harvest California Arbequina | Mild Intensity
This early harvest California Organic Arbequina touts an extremely low FFA, a testament that the fruit was in excellent condition at time of harvest. Cut green grass and apple peel aromas with middle flavors of spearmint & slight bitterness, this oil has a clean & pungent pepper finish.
Crush Date November 2012
FFA 0.1 Peroxide 5.8 Oleic Acid 71.1 DAGs 96.0 Polyphenols 253 PPP: 0.3
Organoleptic Taste Panel Assessment: Fruitiness: 5 Bitterness: 4 Pungency: 4.5
As measured at the time of crush
4 Organic Chetoui ‘Freestone’ | Robust Intensity
By removing the stone and harvesting early resulting in a very low yield and exceptionally high polyphenolic content for this variety, this oil displays ample bitterness and pepper along with herbal fruit and green tea notes.
Crush Date November 2012
FFA 0.3 Peroxide 7.9 Oleic Acid 67.0 DAGs 94.5 Polyphenols 456 PPP 1.4
Organoleptic Taste Panel Assessment: Fruitiness: 5.5 Bitterness: 6.0 Pungency: 5.3
As measured at the time of crush (Tunisia)
5 Organic Chemlali ‘Freestone’ | Medium Intensity
By removing the stone and harvesting so early thus resulting in a very low yield, low FFA and DAG of 98%, this unique chemlali is grassy, contains green apple notes.
Perfectly balanced.
Crush Date November 2012
FFA 0.2 Peroxide 5.0 Oleic Acid 58.3 DAGs 98.0 Polyphenols 217 PPP <0.1
Organoleptic Taste Panel Assessment: Fruitiness: 5.5 Bitterness: 3.5 Pungency: 3.5
As measured at the time of crush (Tunisia)
6 Organic Cerasuola | Medium Intensity
Our early harvest Organic Sicilian Cerasuola take a high score in fruitiness by the taste panel and displays nots of melon, citrus and fennel. Viscous and creamy.
Crush Date November 2012
FFA 0.2 Peroxide 8.4 Oleic Acid 74.0 DAGs 94.5 Polyphenols 267 PPP 0.3
Organoleptic Taste Panel Assessment: Fruitiness: 6.0 Bitterness: 4.8 Pungency: 5.0
As measured at the time of crush (Italy)
7 ‘Melgarejo’ Picual | Medium Intensity
Crafted by one of the most decorated producers in the world, this slightly herbaceous and balanced early harvest Picual display notes of tomato leaf, green grass and ripe tomato notes. Slight pepper finish.
Crush Date November 2012
FFA 0.1 Peroxide 5.6 Oleic Acid 78.3 DAGs 97.7 Polyphenols 267 PPP 0.3
Organoleptic Taste Panel Assessment: Fruitiness: 4.3 Bitterness: 5.0 Pungency: 3.5
As measured at the time of crush (Spain)
8 Organic Nocellara | Mild Intensity
Mild, fruity and viscous this Organic Sicilian Nocellara is slightly bitter and displays middle center notes of creamy avocado and berry.
Crush Date November 2012
FFA 0.1 Peroxide 6.8 Oleic Acid 71.6 DAGs 95.6 Polyphenols 142 PPP 0.9
Organoleptic Taste Panel Assessment: Fruitiness: 4.3 Bitterness: 2.0 Pungency: 2.0
As measured at the time of crush (Italy)
9 Hojiblanca | Robust Intensity
Extremely fruity with notes of stone fruit, banana and green apple. This early harvest fruit forward but green Hojiblanca is also slightly floral and has lingering pungency.
Crush Date November 2012
FFA 0.2 Peroxide 4.4 Oleic Acid 77.2 DAGs 96.4 Polyphenols 361 PPP 0.5
Organoleptic Taste Panel Assessment: Fruitiness: 5.5 Bitterness: 4.0 Pungency: 4.0
As measured at the time of crush (Spain)
10 Martena | Robust Intensity
Displaying notes of ripe olive fruit and secondary notes of green peach and green tomato, this modestly bitter Martena has a slight pepper finish.
Crush Date November 2012
FFA 0.2 Peroxide 6.4 Oleic Acid 77.2 DAGs 97.7 Polyphenols 350 PPP 2.0
Organoleptic Taste Panel Assessment: Fruitiness: 5.0 Bitterness: 6.0 Pungency: 5.0
As measured at the time of crush (Spain)
11 Cobrancosa | Medium Intensity
Rarely do we find oil that is all at once fruity, green, herbaceous and floral. This example of Cobrancosa is extremely complex, unique and balanced. Layered with creamy flavors that linger.
Crush Date November 2012
FFA 0.2 Peroxide 8.1 Oleic Acid 73.2 DAGs 77.6 Polyphenols 245 PPP 6.6
Organoleptic Taste Panel Assessment: Fruitiness: 5.5 Bitterness: 3.5 Pungency: 3.5
As measured at the time of crush (Portugal)
12 Koroneiki | Robust Intensity
Herbal, extremely floral and loaded with lingering green banana notes on the finish, this well made fragrant early harvest Koroneiki is robust and layered.
Crush Date November 2012
FFA 0.3 Peroxide 7.2 Oleic Acid 74.2 DAGs 93.0 Polyphenols 305 PPP 0.3
Organoleptic Taste Panel Assessment: Fruitiness: 5.0 Bitterness: 5.0 Pungency: 5.0
As measured at the time of crush (Greece)
SHIP TO ADDRESSES -— If you want your order shipped to a different address than your billing address, please include the Ship To address in the Notes area when checking out.
We do our best to ship the exact oil that you order, but if necessary, substitutions for varietals will be made with an extra virgin olive oil/Varietal with similar/same characteristics, i.e. mild, medium, bold, robust. If you prefer not to have a substitution, please contact us before placing your order.
