Portuguese Koroneiki (Mild/367Phenols)
Harvest Date: Sept-Oct 2024
FFA: .12 Biophenols: 367.7ppm Oleic Acid: 75.5 Peroxide: 3.03 Dags: 96.1
Our Portuguese Koroneiki is a limited production. It displays a creamy mouth feel with pleasant maltiness, green almond flavors and notes of cut grass, green apple and lingering banana.
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 Lentisca Reserve (Robust/764Phenols)
Harvest Date: Sept-Oct 2024
FFA: .16 Biophenols: 764.4ppm Oleic Acid: 77.1 Peroxide: 3.4 Dags: 96.1
This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent and displays unique confectionary characteristics, a sweet berry center with cinnamon spice notes and lingering pepperiness.
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 (Med/417Phenols)
Harvest Date: October 2024
FFA: .13 Biophenols: 417.1ppm Oleic Acid: 69.8 Peroxide: 3.49 Dags: 94.7
Our Portuguese Arbequina displays a sweet fruity nose with notes of banana, a creamy almond center and hints of nutmeg on the finish. Well balanced with pleasing, lingering pepperiness.
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 Galega(Robust/513Phenols)
Harvest Date: Oct 2024
FFA: .11 Biophenols: 513.3ppm Oleic Acid: 73.2 Peroxide: 3.34 Dags: 97.2
This consistent award winner displays hints of green almond, fresh cut grass and savory herb with artichoke and a lingering floral 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.
Tapi Rubber Pour Spout
Easy to use, easy to clean! The cap twists off this pour spout allowing it to fit inside any of our bottles. Provides users with a controlled pour of all of their favorite oils or vinegars!
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!
Navel Orange Olive Oil
Made with fresh Navel Oranges and early harvest Arbequina olives, we crush both together to make this whole fruit fusion – a combination of whole, fresh citrus fruit crushed with early harvest olives. Our Whole Fruit Navel Orange is zesty, bright and 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 dark chocolate balsamic.
Australian 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.
Garlic Infused Olive Oil
Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything.
Basil Olive Oil
Fresh, green and herbal. Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. Notes: Try it on a summer salad or caprice and let your taste buds travel to the shores of the Mediterranean.
Wild Mushroom and Sage Olive Oil
Delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. Try drizzled over cream of mushroom soup, on risotto, stuffing and aioli. It makes an inspired vinaigrette when paired with our Sicilian Lemon White Balsamic Vinegar.
Herbs De Provence Olive Oil
Notes of savory thyme and bay leaf, our all natural Herbs de Provence is a show stopper when drizzled on chicken, rubbed on turkey before roasting, for bread dipping and aioli.
Seasonello Herbal Salt
This aromatic salt has flavors of rosemary, garlic, sage and pepper. Use as a dry rub on steak and chicken or sprinkle over any type of potato dish.
Italian Black Truffle Sea Salt
Containing real bits of black truffle, our truffle salt is rich and fragrant. Sprinkle on popcorn, steak, mashed potatoes. Kick your dish up a notch with this wonderful product.