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.
Tunisian Chetoui (Robust/828 Phenols)
Harvest Date: November 2024
FFA: .20 Biophenols: 828.6ppm Oleic Acid: 65.6 Peroxide: 4.71 Dags: 91.8
This extraordinarily intense Chetoui registers the highest polyphenol count of the season. It displays a spectacularly aromatic nose with savory notes of wheatgrass, artichoke heart and ample bitterness. This oil is reminiscent of a Northern Italian style.
Peruvian Coratina (Robust/580Phenols)
Harvest Date: April 2025
FFA: .22 Biophenols: 580.3ppm Oleic Acid: 71.8 Peroxide: 3.98 Dags: 91
This high polyphenol example of early harvest Coratina displays distinct granny smith apple notes on the nose followed by sweet anise and lingering spice with moderate bitterness.
Spanish Hojiblanca (Md/468Phenols)
Harvest Date: November 2024
FFA: .17 Biophenols: 468ppm Oleic Acid: 73.41 Peroxide: 5.8 Dags: 93.9
Our Spanish Hojiblanca displays incredibly aromatic notes of unripe peach with a bitter dandelion green center. The finish is balanced with a floral complexity and lingering pungency.
Chilean Arbequina (ROBUST/502Phenols)
Harvest Date: May 2025
FFA: .18 Biophenols: 502.9ppm Oleic Acid: 74.18 Peroxide: 3.89 Dags: 90.2
Our Chilean Arbequina displays notes of creamy green banana and artichoke heart with a malty finish plus lingering pepper.
Peruvian Barnea (Robust/436Phenols)
Harvest Date: March 2025
FFA: .16 Biophenols: 436.6ppm Oleic Acid: 65.32 Peroxide: 4.4 Dags: 97.4
This intense early harvest Barnea displays aromatic notes of granny smith apple peel, savory herb and unripe banana with a lovely lingering pepper.
Greek High Phenol Kalamata (Robust/589Phenols)
Harvest Date: Oct 2024
FFA: .16 Biophenols: 589ppm Oleic Acid: 73.19 Peroxide: 3.81 Dags: 90
This limited production early Kalamata displays notes of green tea, wheatgrass and dry herb followed by lingering pepper with intense astringency. The combination of picking green, unripe Kalamata and minimal processing results in high antioxidant polyphenol content and a high concentration of Oleocanthal at 347 ppm.
**Very low yield**
Blood Orange Fused Olive Oil
Made with fresh Blood Oranges and Chemlali olives, we crush fresh produce together to make this beautiful whole fruit fusion. Our Whole Fruit Tunisian Blood Orange is exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more. Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, grapefruit white balsamic or espresso dark balsamic.