Extra Virgin Olive Oil

Robust Intensity

Country of Origin: Chile

Crush Date: May 2026

TASTING NOTES

Our Chilean Arbosana has fruity green banana notes followed by a pleasant floral finish, and plenty of pepper with balanced bitterness.

*Biophenols: 473 ppm      FFA: 0.23
Oleic Acid: 76.41                Peroxide: 4.2
DAGs: 91.2                          *PPP: 0.5
Squalene: 3,838.3             A-Tocopherols: 254

*As measured at the time of crush

Click here to learn more about the chemistry profile.

Smoke Point: 374F

Organoleptic Taste Panel Assessment

FRUITINESS    4.0

BITTERNESS   3.0

PUNGENCY      3.0

Extra Virgin Olive Oil

Mild Intensity

Crush Date: May 2026

TASTING NOTES

The Chilean Koroneiki is floral with a creamy center, notes of green banana and a delicate pepper finish with virtually no bitterness.

*Biophenols: 208.1 ppm      FFA: 0.13
Oleic Acid: 78.57                   Peroxide: 3.90
DAGs: 95.9                            *PPP: <0.6
Squalene:7,485.80              A-Tocopherols: 186.1

*As measured at the time of crush

Click here to learn more about the chemistry profile.

Smoke Point: 406F

Organoleptic Taste Panel Assessment

FRUITINESS    4.3

BITTERNESS   3.3

                    PUNGENCY      3.5

Extra Virgin Olive Oil

Robust Intensity

Country of Origin: Chile

Crush Date: April – May 2026

TASTING NOTES

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.

*Biophenols: 437.7 ppm       FFA: 0.16
Oleic Acid: 77.81                     Peroxide: 3.56
DAGs: 97.2                              *PPP: <0.6
Squalene: 7,233.1                   A-Tocopherols: 260.3

*As measured at the time of crush

Click here to learn more about the chemistry profile.

Smoke Point: 392F

Organoleptic Taste Panel Assessment

FRUITINESS    4.0

BITTERNESS   3.0

PUNGENCY      3.5

Extra Virgin Olive Oil

Medium Intensity

Country of Origin: Chile

Crush Date: May 2026

TASTING NOTES

This Coratina displays leafy notes followed by unripe banana with a powerful punchy finish that is low in bitterness. Plenty of lingering prickly heat.

*Biophenols: 354.8 ppm            FFA: 0.17
Oleic Acid: 77.54                          Peroxide: 4.86
DAGs: 93.5                                    *PPP: <0.6
Squalene: 6,630.1                        A-Tocopherols: 282.5

*As measured at the time of crush

Click here to learn more about the chemistry profile.

Smoke Point: 392F

Organoleptic Taste Panel Assessment

FRUITINESS    5.0

BITTERNESS   3.5

                    PUNGENCY      4.0

 Extra Virgin Olive Oil

Country of Origin: Peru

Robust Intensity

Crush Date: April 2026

TASTING NOTES

This high biophenol example of early harvest Coratina displays distinct notes of fiery arugula followed by sweet anise with pronounced lingering pepper.

*Biophenols: 606.8 ppm          FFA:  0.31

Oleic Acid: 71.76                        Peroxide: 4.43

DAGs: 94.7                                *PPP: <0.6

Squalene: 4,705.7                    A-Tocopherols: 307.8

*As measured at the time of crush.

Click here to learn more about the chemistry profile.

Smoke Point: 370 F

Organoleptic Taste Panel Assessment

FRUITINESS   4.0

BITTERNESS  3.0

PUNGENCY     3.0

Extra Virgin Olive Oil

Country of Origin: Peru

Robust Intensity

Crush Date: March 2026

TASTING NOTES

This early harvest Barnea displays notes of unripe pear, with a creamy center followed by pleasing notes of fennel. The peppery finish is balanced.

*Biophenols: 412.5 ppm             FFA:  0.22

Oleic Acid: 67.3                           Peroxide: 4.78

DAGs: 96.2                                   *PPP: 0.8

Squalene: 4,462.9                       A-Tocopherols: 211.1

*As measured at the time of crush.

Click here to learn more about the chemistry profile.

Smoke Point: 375 F

Organoleptic Taste Panel Assessment

FRUITINESS   5.0

BITTERNESS   3.5

PUNGENCY      4.0

Extra Virgin Olive Oil

Mild Intensity

Country of Origin: Chile

Crush Date: May 2026

TASTING NOTES

Our Chilean Arbequina has a pleasant floral nose, a delicate leafy green center that transitions to creamy almond with a lingering peppery finish.

*Biophenols: 270.8 ppm      FFA: 0.13
Oleic Acid: 76.1                      Peroxide: 4.30
DAGs: 96                               *PPP: <0.6
Squalene: 4,842.70              A-Tocopherols: 268.7

*As measured at the time of crush

Click here to learn more about the chemistry profile.

Organoleptic Taste Panel Assessment

FRUITINESS    4.3

BITTERNESS   3.1

PUNGENCY      3.3

Smoke Point: 406F