Chipotle
Made with UP Certified Extra Virgin Olive Oil, the smoky flavor of this chili-infused olive oil is great for marinating steaks, in salsa, brushing on grilled chicken, grilled or roasted vegetables or paired with seafood. Great with shrimp, potatoes, or drizzled over warm refried beans. It makes excellent dipping oil for artisan breads, finishing oil for soups, pasta and rice dishes. Try pairing with our Oregano White Balsamic or our Peach White Balsamic!
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
Sample Pack
Featuring 6 of our most popular olive oils and balsamic vinegars! Great for salad dressings, cooking and marinades. Add a tablespoon or two of any Balsamic vinegar to sparkling water or cocktails for a refreshing drink!
Fused Lemon Olive Oil, Fused Blood Orange Olive Oil, Infused Persian Lime Olive Oil, Pomegranate Balsamic, Honey Ginger White Balsamic, Cranberry-Pear White Balsamic.
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.
Barrel Aged Neapolitan Herb Balsamic
A welcomed addition to our growing lineup of dark balsamic vinegar, our Neapolitan herb is extremely versatile. We have used this crisp vinegar in anything from bread dipping to marinades. We love using it to roast veggies or drizzle over tomatoes. Also, try this vinegar over a mixed green summer salad!
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.
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.
Milanese Gremolata Olive Oil
Gremolata is a traditional Italian herb condiment consisting of lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils. Try this oil over fresh fish, osso buco, veal ,and slow braised dishes to add a zip of flavor! Check our pairing list for delicious salad dressing creations!
Portuguese Lemon Fused Olive Oil
Our Whole Fruit Fused Lemon olive oil is produced by pressing whole, fresh lemons together with olives at the time of crush. Its light, citrus flavor is perfect for sauteing shrimp or scallops. Try drizzled over a salad or for added flavor when finishing chicken or fish.
Persian Lime Olive Oil
Zesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This infused oil will take your recipe to the next flavor dimension. Fantastic with fish, poultry, marinades and dressings. Great when paired with our Blackberry-Ginger balsamic vinegar.