(NEW) California Arbequina (Mild Intensity – Fall Harvest 2025)
| Harvest: October 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 234.2 ? 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: 7.49 ? 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: 67.3 ? 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: 94.1 ? 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. |
The Fall 2025 California Arbequina is well balanced and displays pronounced notes of creamy artichoke, green almond and dry tea leaf with a pleasing pepper and astringency.
Toasted Japanese Sesame Oil
Our Japanese dark toasted sesame oil is roasted slow and low, and then pressed in small batches. It has tremendous depth of flavor and mouth-feel. One of the most flavorful and fragrant oils in the world!
White Truffle Oil
Truly a delicacy! If you enjoy the flavor and aroma of White Truffle, then you?ll love this oil. Made in Italy in an artisan fashion without the use of any extracts, this olive oil is smooth, while having an unmistakable intense white truffle flavor. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
Amphora House Blend
Our Sportivo blend is delicious, mild, and has green olive and lightly floral notes. It is a multi-use oil, great for salads and especially high-heat cooking. We provide restaurants and bakeries with this high-grade oil, which is why it’s an amazing bargain at $16.00 per 750 mL bottle.
Black Truffle Oil
This late fall, early winter truffle is used in the making of this savory oil. A “tea method” is utilized which steeps the ripe truffles for extended periods of time in olive oil. The closely guarded, proprietary process yields our heady, complex Black Truffle oil. No extracts or chemicals are used in its production. Fantastic in cream-based soups, risotto or mashed potatoes.
Italian Black Truffle Sea Salt
Containing real bits of black truffle, our truffle salt is rich and fragrant. Sprinkle on popcorn, steak, mashed potatoes. Kick your dish up a notch with this wonderful product.