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Local Pickup

Call us at (925) 310-4681or
Email at sharon@amphoranueva.com

Showing 16–17 of 17 results

(NEW) California Arbequina (Mild Intensity – Fall Harvest 2023)

$9.00$65.00
Harvest: October 2023          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols: 619.8         ? 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.
Peroxide: 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: 75.1         ? 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: 96.7       ? 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: .12       ?
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.

The Fall 2024 California Arbequina was harvested from groves in the Capay Valley and carefully selected for us due to its green profile. This beautiful example of a well known varietal displays more character and a bigger mouth than other examples of the Arbequina varietal; it is creamy with notes of savory herb and banana.

(NEW) Sicilian Nocellara (Medium Intensity – Fall Harvest 2023)

$9.00$65.00
Harvest: October 2023          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols: 380.9         ? 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.
Peroxide: 5.19         ? 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: 72.8         ? 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: 96       ? 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: .15       ?
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.

Our treasured Italian Nocellara from Sicily is as special and lovely this year as always! Ever popular and always amazing! Savor the delicate, sweet nose, floral undertones and creamy creamy almond notes. The finish is very nice and peppery with only slight bitterness and the typical lingering spicy mouth feel. A perfect choice for those seeking a delicious, distinct flavor profile without the intensity of a more robust, higher polyphenol olive oil.