Chilean Picual (Robust/490 Phenols)
Harvest Date: April-May 2026
FFA: .16 Biophenols: 437ppm Oleic Acid: 77.8 Peroxide: 3.56 Dags: 97.2
Our dry farmed Chilean Picual is emboldened by deficit irrigation practices resulting in a powerful sensory experience that includes dry herb, anise and stone fruit, with a balanced but lingering finish.
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.
Portuguese Cobrancosa(Robust/507Phenols)
Harvest Date: October 2025
FFA: .13 Biophenols: 507ppm Oleic Acid: 73.31 Peroxide: 3.4 Dags: 96.8
Our Portuguese Cobrançosa displays savory vegetal characteristics with notes of arugula and green tea leaf 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.