Extra Virgin Olive Oil


Picual EVOO

Medium Intensity

Crush Date: November 2018

This visually stunning Picual is highly aromatic and floral.  It displays prominent vegetal and savory tasting notes, with leafy greens.  Very well balanced, a superb Picual.

Biophenols: 339 ppm                       FFA: 0.14

Oleic Acid: 77.6                                 Peroxide: 6.5

DAGs: 97.7                                          PPP: <1.0

Country of Origin: Spain

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

Don Carlo EVOO

Robust Intensity

Crush Date: May 2018

This is the legendary Don Carlo.  “The Don” displays dominant tasting notes of peppery arugula, bitter dandelion greens and fresh cut herbs.  A very bold EVOO, perfect for those looking for something Robust.

Biophenols: 463 ppm                       FFA: 0.21

Oleic Acid: 75.1                                 Peroxide: 5.6

DAGs: 91.3                                          PPP: <1.0

Country of Origin: South Africa

Olive oil

Arbosana EVOO

Medium Intensity

Crush Date: May 2018

This Arbosana is surprisingly complex while being well balanced and approachable.  Delicate on the front, displaying notes of green almond, with herbs and creamy artichoke in the middle, and a strong peppery finish.

Biophenols: 369.6 ppm                   FFA: 0.16

Oleic Acid: 78.0                                 Peroxide: 5.9

DAGs: 95.5                                         PPP: <1.0

Country of Origin: Chile

Olive pugliesi

Coratina EVOO

Robust Intensity

Crush Date: May 2018

Our Chilean Coratina is remarkably high in both phenols and oleic acid, as evidenced by the desirable chili pepper sensations on the palate, making it a very healthy choice.  It displays prominent tasting notes of cinnamon and wild grass, is loaded with pepper notes, and is wonderfully bitter, pungent and well balanced.

Biophenols: 644.8 ppm                   FFA: 0.19

Oleic Acid: 79.5                                 Peroxide: 6.3

DAGs: 95.7                                          PPP: <1.0

Country of Origin: Chile


Koroneiki EVOO

Robust Intensity

Crush Date: May 2018

This assertive Koroneiki displays dominant herbaceous notes, with lingering black pepper sensations, green banana and green tea.  Beautiful and Bold.

Polyphenols: 457.4                  FFA: 0.18

Oleic Acid: 79.9                   Peroxide: 4.6

DAGs: 94.3                            PPP: <1.0

Country of Origin:  Chile

 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.