Extra Virgin Olive Oil (Medium)

Peruvian Arbequina

Our Peruvian Arbequina has a creamy mouth feel and displays notes of almond and savory artichoke along with ripe berry and a pleasing peppery finish.

*Bio-phenols: 379.3 ppm | *FFA: 0.19 |*Oleic Acid: 61.35

*Peroxide: 4.8 |*DAGs:96.3 | *PPP: <0.5

Organoleptic Taste Panel Assessment:

Fruitiness: 4.5 Bitterness: 3.5 Pungency: 3.5

*As measured at the time of crush.

Country of Origin: Peru

Crush Date: April 2025

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Spanish Hojiblanca

Our Spanish Hojiblanca displays incredibly aromatic notes of unripe peach with a bitter dandelion green center. The finish is balanced with a floral complexity and lingering pungency.

*Biophenols: 468 ppm | *FFA:0.17 |*Oleic Acid: 73.4

*Peroxide: 5.8 |*DAGs: 93.9 |*PPP: .9

Organoleptic Taste Panel Assessment

Fruitiness: 5.0 * Bitterness: 3.8 * Pungency: 3.7

*As measured at the time of crush.

Date Crushed: November 2024