(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.
(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! | Bio-Phenols: 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. |
| 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: 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. |
Barrel Aged Strawberry Dark Balsamic
Bright, tangy, and bursting with the flavor of ripe, juicy strawberries, this aged dark balsamic is perfectly balanced by the rich depth of our long aged balsamic vinegar. Both sweet and tart, this it’s a versatile pantry staple – ideal for marmalades, dressing and glazes. Try it on pancakes and in yogurt as well. And, as an ice cream topping!
(NEW) Chimichurri Verde Fused Green Chile Olive Oil
Our delightfully spicy and pungent Chimichurri Verde Olive Oil is made with a base of fused green chili olive oil flavored with a medley of spices & herbs including garlic, cilantro, parsley, oregano, black pepper, and red chili. we suggest using it to sauté or grill vegetables and marinate chicken, shrimp, beef or pork. It works exceptionally well with beans and legumes, including drizzling over hummus. Try using it on popcorn or as a base for a spicy aioli. This is a great spicy oil to experiment with! It pairs well for marinades and vinaigrette with Sicilian Lemon White Balsamic and Oregano White Balsamic. For a fun, sweeter, fruity twist on a pairing try it with the Peach White Balsamic.
(NEW) Fused Green Lemon Olive Oil (Eureka Green Limonato)
Our new, current lemon oil is a Fused, early harvest Chilean green lemo (Eureka Green Limonato) was made by crushing green Arbequina olives alongside estate grown green Eureka Lemons in April 2025. The result is an incredibly complex, pungent fusion. By harvesting unripe lemons and olives grown side by side, we achieved maximum green lemon aroma in a powerfully fragrant and floral oil! Super concentrated. A little goes a long way! This is a very unique fused olive oil! It pairs beautifully with Peach white balsamic, as well as these other white balsamics: Honey Ginger, Suyo Cucumber, & Strawberry and Watermelon rose. Also lovely with our Fig or Tangerine dark balsamic. A terrific addition to vibrant vinaigrettes, seafood marinades, spritzers and fruit forward glazed.
Watermelon Rosé White Balsamic Vinegar
Welcome our newest summer Rosé white balsamic addition, Watermelon! A refreshing twist on tradition – this mouthwatering balsamic combines the juicy sweetness of ripe summer watermelon with our beautifully balanced Italian Rosé Balsamic. Light, fragrant, and bursting with flavor, it adds a playful, floral complexity to any dish! It pairs wonderfully with Persian Lime Olive Oil, Basil Olive Oil, and our new Chimichurri Verde Fused Olive Oil for a zesty, spicy, herbaceous compliment. This is a perfect balsamic for spritzers & cocktails as well!
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.
Rosemary Fused 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.
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!
Baklouti Fused Green Chile 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!
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 spritzer or cocktail!
Aged Peach White Balsamic Vinegar
Made with White Trebbiano Grape Must, our White Peach Balsamic retains its white color because it is not caramelized. The result is a crisp vinegar with a touch of sweetness. Extremely adaptable, it can be paired with any of our Extra Virgin Olive Oils, as well as our flavored oils to make a light, tart vinaigrette.
Aged Suyo Cucumber White Balsamic
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.
Chipotle Infused Olive Oil
Welcome this smokey, delectable complex heat to roasted meats, marinades, grilled foods, beans, and any Mexican-inspired dish.