Organic Bell Pepper Cream
All organic & dairy free bell pepper cream. Perfect for spreading on a sandwich or mixing into a pasta sauce.
Organic Cherry Tomato Sauce
All organic Sicilian Cherry Tomato passata! This is delicious and easy to use for any pasta sauce!
Organic Sicilian Caponata
This is all organic Sicilian Caponata. It is a traditional appetizer to be enjoyed with crostini or with crackers. Dairy free & ready to eat!
Sicilian Anchovies
Sicilian Anchovy filets in olive oil. These are the best anchovies you can find!
Barrel Aged Kaimana Lychee White Balsamic
Our Lychee White Balsamic Vinegar is delightfully aromatic with a tropical scent reminiscent of melons with strawberries and citrus notes. The refreshingly tart-sweet flavor is perfect for dressing fruit salads, martinis shrubs and mixed drinks, splashing into sparkling water, freezing for shaved ice, or mixing with gelatin for a cool, sweet dessert.
Lychee also plays well with seafood such as prawns/shrimp and ceviche or try adding it in dressings, as a marinade for veggies, in BBQ sauce or to glaze chicken. It pairs well with any extra virgin olive oil our collection: citrus fused oils, basil olive oil, Baklouti olive oil and more!
Cayenne Fused Olive Oil
Bursting with intense, dry heat! This is a whole fruit fusion of olives & Cayenne peppers. This can add a powerful kick to ANYTHING! Great to add to soups/stews, on top of pizzas, or even salsas & guacamole.
California Arbosana(Mild/231Phenols)
Harvest Date: November 2025
Biophenols: 231.6ppm FFA: .12 Perox: 4.94 Oleic: 74.34 DAGs: 95.7
This aromatic oil displays notes of sweet apple peel, and a creamy almond center followed by a pleasant dry herb finish. Harvested from groves in California’s Central San Joaquin Valley
Peruvian Coratina (Robust/606Phenols)
Harvest Date: April 2026
Biophenols: 606.8ppm FFA: .3 Perox: 4.43 Oleic: 71.76 DAGs: 94.7
This high biophenol example of early harvest Coratina displays distinct notes of fiery arugula followed by sweet anise with pronounced lingering pepper.
Fused Rosemary Olive Oil
Made with fresh wild Rosemary crushed with early harvest, green olives, this fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic and quite concentrated with ample pungency. Use anywhere rosemary might be used. Perfect with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables and with roasted potatoes. Pairs well with the Sicilian Lemon White Balsamic, Oregano White Balsamic, and Fig Dark Balsamic.
Tunisian Baklouti (Green Chile)
We are the only company in the world producing this delightfully, fragrant oil. Made by crushing 10 lbs. of Tunisian, Baklouti Chilli’s, per pound of organic olives. The end result is an intensely aromatic and spicy oil! We love it drizzled over eggs, potatoes, grilled vegetables and various Mexican dishes.
Chilean Arbequina
Harvest Date: May 2026
FFA: .13 Biophenols: 270.8ppm Oleic Acid: 76.1 Peroxide: 4.3 Dags: 96
Our Chilean Arbequina has a pleasant floral nose, a delicate leafy green center that transitions to creamy almond with a lingering peppery finish.
Peruvian Barnea (Robust/412Phenols)
Harvest Date: March 2026
FFA: .22 Biophenols: 412.5ppm Oleic Acid: 67.3 Peroxide: 4.7 Dags: 96.2
This early harvest Barnea displays notes of unripe pear, with a creamy center followed by pleasing notes of fennel. The peppery finish is balanced.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
Portuguese Arbequina(Medium/436Phenols)
Harvest Date: November 2025
FFA: .10 Biophenols: 436ppm Oleic Acid: 67.01 Peroxide: 2.1 Dags: 90.83
Our Portuguese Arbequina displays notes of creamy almond and green apple with a pungent finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
Spanish Manzanillo (Robust/664Phenols)
Harvest Date: November 2025
FFA: .25 Biophenols: 664ppm Oleic Acid: 70.59 Peroxide: 3.7 Dags: 92.7
Our Spanish Manzanillo displays a creamy almond center with bitter, sweet greens on the finish. Given the intensity this is an incredibly well-balanced oil.