Extra Virgin Olive Oil

Medium Intensity

Country of Origin: Portugal

Crush Date: November 2025

TASTING NOTES

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 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 preserve the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

*Biophenols: 436 ppm          FFA: 0.10
Oleic Acid: 67.01                    Peroxide: 2.10
DAGs: 90.83                          *PPP: 0.2
Squalene: 3,100                    A-Tocopherols: 420

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS    6.4

BITTERNESS   3.7

                    PUNGENCY       4.8

Smoke Point: 419F

Extra Virgin Olive Oil

Medium – Robust Intensity              Country of Origin: Portugal

Crush Date: October 2025

TASTING NOTES

The 2025 Portuguese Picual displays notes of unripe stone fruit with a floral center followed by tomato leaf on the finish.

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all 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 preserve the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

*Biophenols: 435 ppm                FFA: 0.12
Oleic Acid: 77.16                          Peroxide: 3.5
DAGs: 98.01                                *PPP: <0.1
Squalene: 7,500                          A-Tocopherols: 278

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS    6.7

BITTERNESS   4.2

                    PUNGENCY      5.0

Smoke Point: 406F

Extra Virgin Olive Oil

Mild – Medium Intensity

Country of Origin: Portugal

Crush Date: November 2025

TASTING NOTES

Our Miller’s olive grove is a single Estate of Arbosana  and Koroneiki varietals. This Koroneiki is balanced and displays floral notes followed by banana with a creamy center and a pleasing peppery finish.

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all 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 preserve the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

*Biophenols: 368 ppm          FFA: 0.14
Oleic Acid: 72.86                    Peroxide: 4.1
DAGs: 97.41                            *PPP: <0.1
Squalene: 4,100                      A-Tocopherols: 383

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS    6.2

BITTERNESS   5.1

                    PUNGENCY       4.5

Smoke Point: 397F

Extra Virgin Olive Oil

Robust Intensity

Country of Origin: Portugal

Crush Date: October 2025

TASTING NOTES

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 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 preserve the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

*Biophenols: 507 ppm          FFA: 0.13
Oleic Acid: 73.31                    Peroxide: 3.4
DAGs: 96.8                            *PPP: 0.1
Squalene: 6,707                    A-Tocopherols: 319

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS    6.0

BITTERNESS   4.5

                    PUNGENCY      5.1

Smoke Point: 406F

Extra Virgin Olive Oil

Mild Intensity

Country of Origin: USA

Crush Date: November 2025

TASTING NOTES

Our California Arbequina is well balanced and displays pronounced notes of creamy artichoke, green almond and dry tea leaf with pleasing pepper and astringency.

*Biophenols: 234.28 ppm          FFA: 0.15
Oleic Acid: 67.33                          Peroxide: 7.49
DAGs: 94.1                                    *PPP: <0.6
Squalene: 2,913.6                        A-Tocopherols: 214.6

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS    4.5

BITTERNESS   3.1

                    PUNGENCY      3.9

Smoke Point: 397F

Extra Virgin Olive Oil

Robust Intensity              Country of Origin: Portugal

Crush Date: September 2025

TASTING NOTES

Our 2025 Galega Estate Reserve was harvested and processed in under an hour from trees grown in rocky soil. This particular batch displays savory herb and vegetal characteristics with a lingering floral, peppery finish.

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all 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.

*Biophenols: 452.5 ppm          FFA: 0.11

Oleic Acid: 73                             Peroxide: 5.7

*DAGs: 98.5                               *PPP: <0.5

Squalene: 7,610                         A-Tocopherols: 463

*As measured at the time of crush.                                             

Organoleptic Taste Panel Assessment

FRUITINESS   6.3

BITTERNESS  4.1

PUNGENCY     4.3

 Smoke Point:   419F

Extra Virgin Olive Oil

Medium Intensity     Country of Origin: Portugal

Crush Date: September 2025

TASTING NOTES

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all 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.

*Biophenols: 396.1 ppm           FFA:  0.13

Oleic Acid: 72.56                         Peroxide: 7.4

DAGs: 98.7                               *PPP: <0.5

Squalene: 8,113                    A-Tocopherols: 417

*As measured at the time of crush

Organoleptic Taste Panel Assessment

FRUITINESS   5.7

BITTERNESS  3.6

PUNGENCY     3.3

Smoke Point: 460 F

Extra Virgin Olive Oil

Robust Intensity              Country of Origin: Tunisia

Crush Date: November 2025

TASTING NOTES

Our extraordinarily intense Organic Chetoui displays a spectacularly aromatic nose with bitter notes of dandelion greens and sweet berry on the finish.

*Biophenols: 733.3 ppm           FFA:  0.21

Oleic Acid: 65.24                       Peroxide: 6.09

DAGs: 94.1                                 *PPP: <0.6

Squalene: 4,023.80                     A-Tocopherols: 446.6

*As measured at the time of crush.

 Smoke Point: 379 F

Organoleptic Taste Panel Assessment

FRUITINESS   4.8

BITTERNESS  4.3 

PUNGENCY     3.8