Extra Virgin Olive Oil


Chiquitita EVOO

Mild Intensity

Crush Date: November 2016

Originating only very recently in Spain in 1991, this New Cultivar is a cross between the iconic Spanish Picual and Arbequina varieties. Our example is Sweet and Delicate and hails form Portugal. Displays pleasant notes of Green Almond and Olive. Rare!

Polyphenols: 179                                   FFA: 0.10

Oleic Acid: 70.7                               Peroxide: 3.9

DAGs: 95.7                                      PPP: 1.6

Country of origin: Portugal

Fresh olives and gray background. Olives in bowl and spoon.

Galega EVOO

Intensity: Medium

Crush Date: November 2016

The dominant variety in Portugal, this early Harvest example is Perfectly balanced with equal parts Pungency and Bitterness. Delicate, Creamy and Viscous with pleasant confectionary flavors, Berry Notes and Creamy Almond.

Low FFA, high smoke point.

Polyphenols: 263                         FFA: 0.10

Oleic Acid: 73.6                          Peroxide: 6.9

DAGs: 98                                     PPP: <1.0

 Country of origin: Portugal

Olive oil

Arbosana EVOO

Medium  Intensity

Crush Date: November 2016

Our first ever Portuguese Arbosana is Fruity with a creamy mouth feel. Flavor notes are slightly confectionary & include Green Almond, Banana & Berry. Medium Intensity & very Balanced with a nice Pepper Finish.

Polyphenols: 235 ppm                FFA: 0.10

Oleic Acid: 74.8                          Peroxide: 5.1

DAGs: 96.2                                 PPP: <1.0

Country of origin:  Portugal

olive oil

Hojiblanca EVOO

Robust Intensity

Crush Date: November 2016

Green, Herbaceous notes of Artichoke and Wheat Grass are indicative of harvesting this variety early. Early Harvest results in a loss of yield but an increase in Quality markers listed below. High phenolic content and low FFA make this ideal for cooking! Lingering pungency.

Polyphenols: 457                                    FFA: 0.10

Oleic Aced: 76                                       Peroxide: 6.6

DAGs: 95.7                                             PPP: 1.2

Country of Origin: Spain

Olive pugliesi

Coratina EVOO

 Robust Intensity

Crush Date:  May 2017

This outstanding example of Coratina from Uruguay is intensely herbaceous and grassy with notes of Green Almond & Cinnamon. High in phenolic content, this beautiful oil displays complex Green Fruit characteristics and a nice Pepper finish. Bold and Tuscan in style. A favorite for the Olive Oil connoisseur.

Polyphenols: 390 ppm                      FFA: 0.20

Oleic Acid: 77.1                                  Peroxide: 4.0

DAGS: 93.8                                     PPP: <1.0

Country of Origin:  Uruguay


Picual EVOO

Intensity Robust

Crush Date: November 2016

This flawless Spanish Oil comes from one of the most decorated Producers in the World! Notes include Green Tomato Leaf, fresh cut Grass and Garden Herbs. Ample Bitterness and pungency make this oil a Favorite among Olive Oil aficionados !  A visually stunning example of early harvest Emerald Green Picual.

Polyphenols: 396ppm                 FFA: 0.20

Oleic Acid: 77.6                          Peroxide: 8.5

DAGs: 95.5                                 PPP: 1.8

Country of origin: Spain

 Olive Oil Chemistry Definition Key

Oleic Acid:

 is a monounsaturated omega-9 fatty acid found in olive oil.  Olive oil is generally higher in oleic acid than other vegetable fats.  The range found in extra virgin olive oil is between 55-83%.  Extra virgin olive oil high in oleic acid has greater resistance to oxidation.


Based on IOOC standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%).  A low FFA is desirable.  Free fatty acid speaks to the condition of the fruit at the time of crush.  The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.

Peroxide Value:

Based on IOOC Standards the maximum peroxide value for extra virgin olive oil is 20.  A very low peroxide value is desirable.  Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell.  These reactions are accelerated by high temperature, light and oxygen exposure.

Polyphenol Count:

Polyphenols are a class of antioxidants found in a variety of foods.  Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrolsol impart intensity connected with pepper, bitterness and other desirable flavor characteristics.  Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil.  Phenols in olive oil decrease over time and when exposed to heat, oxygen and light.  Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.


Measures the proportion of two forms of diacylglycerol: 1,2 and 1,3.  In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol molecule in the 1 and 2 positions.  The bond on the 2 position is weak and easily broken, leading to the migration of that 2 position fatty acid to the 3 position.  This results in the much more stable 1, 3 DAG.  This makes the ration of 1,2 DAGs takes place naturally as the oil ages.  Warmer storage temperatures, and higher free fatty acid levels will both accelerate this process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).


This test was developed to measure the degradation of chlorophyll in olive oil.  This degradation of chlorophylls to pyropheophytin (PPPs) was found to take place at a predictable pace, making it possible to gain information about the age of the olive oil.  The rate at which the degradation occurs can be accelerated by even short periods of high temperatures-such as that which is utilized during the deodorizing or soft column refining process-making it a useful indicator of the presence of deodorized olive oil as well as the age of the oil.