(NEW) Chilean Arbequina (Robust Intensity – High Polyphenol – Spring Harvest 2025)
| Harvest: May 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 502.9? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 3.8? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 74.1? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 90.2? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .18? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
(NEW) Peruvian Coratina (Robust Intensity – High Phenol – Spring Harvest 2025)
| Harvest: April 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 580.3? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 3.9? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 71.8? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 91? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .22? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
(NEW) Peruvian Barnea (Robust Intensity – Spring Harvest 2025)
| Harvest: March 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 436.6? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 4.4? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 65.3? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 97.4? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .16? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
Blood Orange Whole Fruit Fused Olive Oil
Made with fresh Blood Oranges and Chemlali olives, we crush fresh produce together to make this beautiful whole fruit fusion. Tunisian Blood Orange is exceedingly versatile; use it on fish, in desserts, baked goods, and with seafood, chicken port, fruit salads and so much more! Enjoy this special fused oil in a delicious vinaigrette paired with our Cranberry Pear White Balsamic vinegar, Grapefruit White Balsamic, of Fig Dark Balsamic. It’s also wonderful on yogurt, fruit or desserts with our Dark Chocolate Balsamic.
(NEW) Peruvian Arbequina (Medium Intensity – Spring Harvest 2025)
| Harvest: April 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 379.3? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 4.8? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 61.3? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 96.3? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .19? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
(NEW) Peruvian Estate Reserve (Medium/Robust Intensity – Spring Harvest 2025)
| Harvest: March 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 440.6? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 6.2? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 68.1? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 97? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .16? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
(NEW) Tunisian Chetoui (Very Robust Intensity – Highest Polyphenol – Fall Harvest 2024)
(NEW) Tunisian Chetoui (Very Robust Intensity – Highest Polyphenol – Fall Harvest 2024)
| Harvest: November 2024 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 828.6? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 4.7? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 65.6? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 91 ? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .20? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
Strawberry Kiwi Rosé White Balsamic Vinegar
Our Strawberry Kiwi Rosé Balsamic vinegar starts with a selection of the best quality grape must and wine vinegar. Trebbiano, Albana, and Montuni grapes are typically chosen based on complexity. Its high density creates a rich condiment suitable for use as a replacement for syrups, as a glaze, or as an ingredient in shrubs, cocktails, dressings, and marinades. It makes a lovely, refreshing shaved ice when frozen, an excellent light adornment for fresh cut fruit or green salads, or a playful accompaniment for yogurt and berries. Perfect for Spritzers! This is a very delicious addition to our balsamics that customers are loving!
Rosemary Fused Olive Oil
Our special and so very popular Rosemary olive oil is here again. This treasure of a fresh mountain fused olive oil is earthy, floral, and herbal. It’s magical profile is a perfect and versatile accompaniment for meat, fish, vegetables, chicken, salads, and as a finishing oil for soups and stews. It pairs delightfully with our Sicilian Lemon white balsamic, as well as our Fig or Traditional dark balsamics for a perfect vinaigrette.
Baklouti Fused Green Chile Olive Oil
From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This fused oil is the only example of this fruity and spicy green chile olive oil in the world. Baklouti chile olive oil is made by combining fresh, early harvest organic olives with an almost equal ration of fresh, whole green Baklouti chiles. The two, and only two, ingredients are then crushed together, mixed in the malaxer which fuses the fresh green essential oil of the pepper with the organic olive oil. Baklouti adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables, meats, marinades, beans – and any dish where that would be elevated by an intense, complex, heat & spice. An Amphora favorite! Caution: very hot!
Denissimo – Rare, Longer Aged Dark Balsamic
Our beautiful Denissimo is made from Trebbiano grape must which is naturally carmelized and cooked down extensively in wood barrels of the classic Solera method, and aged for up to 25 years in the traditional “Batteria” in Modena, Italy. Our exquisite and exceedingly rare balsamic is extremely complex, boasting flavor notes of cherry wood, dried fruits, raisins, figs and hints of dark chocolate and malt. A wonderful delicacy to enjoy!
Weighted Pour Spout (GOLD)
Ideal for any of our oils or balsamic vinegars! Beautifully designed, the spout opens when the bottle is turned upside down and closes when the bottle is upright. This weighted pour spout fits all three sizes of our bottles and allows the user to achieve a controlled pour, eliminating mess and over use! Please Note: The weighted pour spout fits our 200ml, 375ml, & 750ml bottles. The weighted pour spout does not fit our half gallon glass containers or the 60ml bottles in our sample packs (Artisan & Gourmet).
Lambrusco Red Wine Vinegar
The wonderful Lambrusco red wine vinegar has joined our lineup! This is a culinary delight. Very fruit-forward, tart & delicious – made from the Italian Lambrusco grape grown in Modeno, Italy. This special vinegar is bright, tart, ruby red with an almost bubbly effervescence. It’s a delicious compliment for vinaigrettes, marindates, & dressings.
Aged Lychee White Balsamic Vinegar
Spring 2023 – New Arrival – the beautiful, aromatic Lychee white balsamic vinegar! A tropical fleshy fruit that is native to South China, Malaysia & Vietnam. Our Lychee is sweet, slightly floral, & with a hint of citrus. Enjoy this new, delicious delicacy! Wonderful in spritzers and cocktails. Perfect for bright salads – pair with our Basil or Persian Lime infused olive oil for a delicious vinagrette or consider in a marinade or dressing with a spicy or smokey oil, such as harissa or chipotle.
Aged Pineapple White Balsamic Vinegar
Our pineapple white balsamic radiates tropical citrus flavor. It has a perfect balance of acidity and natural sweetness. Try this amazing balsamic in dressings, paired with persian lime or basil infused olive oils. Also delectable in a refreshing sprtizer or cocktail!