(NEW) Peruvian Barnea (Robust Intensity – Spring Harvest 2025)
$9.00 – $65.00
| Harvest: March 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 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. |
| Peroxide: 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. |
(NEW) Peruvian Estate Reserve (Medium/Robust Intensity – Spring Harvest 2025)
$9.00 – $65.00
| Harvest: March 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 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. |
| Peroxide: 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. |
Blood Orange Whole Fruit Fused Olive Oil
$8.00 – $55.00
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.
Lambrusco Red Wine Vinegar
$6.00 – $15.00
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.
(NEW) Peruvian Arbequina (Medium Intensity – Spring Harvest 2025)
$9.00 – $65.00
| Harvest: April 2025 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 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. |
| Peroxide: 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. |
Rosemary Fused Oil
$8.00 – $55.00
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.