Local Pickup

Local Pickup

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

Showing 46–60 of 60 results

Aged Coconut White Balsamic Vinegar

$8.00$55.00

Our Coconut White Balsamic is a delightful infusion of Ultra Premium White Balsamic and creamy smooth coconut. It’s perfectly sweet, pleasingly tart and redolent with the clean, rich flavor of coconut. It makes a fantastic dressing or marinade, splash onto fruit salad, or enjoy in a cocktail.

Aged Umeboshi Plum White Balsamic

$8.00$55.00

Sweet lovers of all kinds – this is your balsamic! Hints of apricot combine with floral notes of golden ripe Japanese plums and sweet/tart aged white balsamic from Modena, Italy to make a big, bright beautiful vinegar, sure to appease plum loving sweet-tooths.

Spicy Calabrian Pesto Olive Oil

$8.00$55.00

A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.

Black Garlic & Ginger

$8.00$55.00

Umami, mild sweetness of black garlic combines with the spicy, earthiness of ginger to create this delicious infused olive oil. Earthy, savory and sweet, it makes an amazing marinade, dressing and finisher for chicken and fish fresh off the grill. It also makes a super tasty stir-fries and sauces.

Harissa Infused Olive Oil

$8.00$55.00
A rich spicy melange of smoked chili peppers, garlic, caraway and cumin.
This delicious oil adds a complex heat that is wonderful for chicken, soups, and dips such as hummus. Also great for adding a little spice to potatoes, vegetables, and eggs.

Chipotle Infused Olive Oil

$8.00$55.00

Welcome this smokey, delectable complex heat to roasted meats, marinades, grilled foods, beans, and any Mexican-inspired dish.

Aussie Lemon Olive Oil

$8.00$55.00

Our Lemon Olive Oil is produced by crushing whole, fresh lemons with early harvest green olives at the time of harvest. Its bright and zesty flavor is perfect to sauté shrimp or scallops or to drizzle on chicken or fish. This whole fruit fusion can be used for baking and is fabulous in marinades, dressings and is even more aromatic on roasted, steamed or sautéed vegetables due to its concentrated flavor. Pair with the Lychee White Balsamic, Blueberry Dark Balsamic, Raspberry Dark Balsamic, Jalapeno White Balsamic, Fig Dark Balsamic and Pomegranate Dark Balsamic.

Greek Leek Olive Oil

$8.00$55.00

Our (Whole Fruit Fused) Greek Leek olive oil uses fresh cut leeks cold fused with early green Koroneiki olives to preserve both the full flavor of the leek and the Koroneiki. The high concentration of Leek is why this uinque product is so robust, flavorful and aromatic, with a sweet oniony flavor and savory garlic notes. A fantastic oil for preparing or finishing any potato dish. Delicious in quiche. Great for finishing soups and stews and sauteeing vegetables. Perfect in an aioli and any herb-centric sauce!

Aged Suyo Cucumber White Balsamic

$8.00$55.00

Our crisp, zippy Suyo Cucumber White Balsamic is quintessential in dressings, marinades, shrubs, agua frescas, vinaigrettes and more. Use it to add an exciting zing to your next caprese salad or add a splash to your next shrimp cocktail.

Pairs wonderfully with fused lemon olive oil, garlic olive, ginger and black garlic olive oil, lime olive oil, Baklouti chili olive oil, dill olive oil and more. The possibilities are endless.

(NEW) Peruvian Coratina (Robust – High Phenol – Spring Harvest 2024)

$8.00$55.00
Harvest: April 2024          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols: 540         ? 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: 4.0         ? 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         ? 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: 93.6    ? 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: .25       ?
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 Intensity – Spring Harvest 2024)

$8.00$55.00
Harvest: April 2024          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols: 420        ? 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: 3.8         ? 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: 68         ? 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: 93.5    ? 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: .30       ?
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) Portuguese Cobrançosa (Fall 2023 Harvest – Medium Intensity)

$8.00$55.00
Harvest: Sept/Oct 2023          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols:450.2         ? 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: 6.16         ? 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: 71.17          ? 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: 95.6    ? 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.

Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio & pungent arugula with a lingering spicy finish. This is a delicious grassy olive oil that compliments a wide variety of dishes. It is also wonderful for dipping! Cobrançosa is one of the rarest olive cultivars in the world. Not to be missed! Savor & enjoy!

(NEW) Portuguese Grand Reserva Cuveé (Medium Intensity – Fall Harvest 2023)

$9.00$65.00
Harvest: November 2023          ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! Bio-Phenols: 382         ? 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: 4.2         ? 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: 72.4         ? 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       ? 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: .23       ?
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 Award Winning Grand Reserva Cuveé is comprised of Galega, Cobrancosa and Picual and represents our final fresh crop extra virgin olive oil from Portugal this season. An award winner! Complex. Delightfully Fragrant. Cut grass on the nose from Galega; tomato and stone fruit notes from Picuall and pronounced savory and floral flavors that linger from Cobrancosa (rose petal.) Note the brief peppery finish. A limited release – enjoy while it lasts!

(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.