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.
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.
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.
Amphora House Blend
Our House blend is delicious, mild, and has green olive and lightly floral notes. It is a multi-use oil, great for salads and especially high-heat cooking. We provide restaurants and bakeries with this high-grade oil, which is why it’s an amazing bargain at $20 per 750 mL bottle.