Showing all 5 results
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Cobrancosa – Medium Intensity
Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf,Quick ViewOur iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy finish.
Our partner producer (SAOV) in Portugal uses 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, overall chemistry, and flavor characteristics while reducing other oxidation markers.
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Coratina – Robust Intensity
Our Chilean Coratina showcases savory, vegetal notes of parsley andQuick ViewOur Chilean Coratina showcases savory, vegetal notes of parsley and watercress, with hints of tobacco leaf, green pear, and green melon. It has a pleasing pepper finish with balanced bitterness.
2024 Silver Medal Winner Olive Japan
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Grand Reserva – Medium Intensity
The Portuguese Grande Reserva is comprised of Galega, Cobrançosa andQuick ViewThe Portuguese Grande Reserva is comprised of Galega, Cobrançosa and Picual. The complexity of this fragrant EVOO is exemplified by cut grass on the nose from Galega, tomato and stone fruit notes from Picual, and a pronounced savory and floral flavor that lingers from the Cobrançosa (rose petal). The finish is peppery. This Cuvee won an award in another competition! Galega and Cobrançosa are uncommon traditional Portuguese varieties.
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Hojiblanca – Mild Intensity
Our exceptionally delicate Australian Hojiblanca boasts a compelling blend ofQuick ViewOur exceptionally delicate Australian Hojiblanca boasts a compelling blend of fruity flavors, including the smooth richness of banana, the sweet complexity of fig, and the sun-ripened essence of tomato, all enveloped within a creamy confectionery center.
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Nocellara – Medium Intensity
The Sicilian Nocellara displays savory notes and a pleasant creamyQuick ViewThe Sicilian Nocellara displays savory notes and a pleasant creamy mouth feel. Delayed pepperiness builds in the back of the throat signifying the healthy Oleocanthal content present in fresh oil. Flavor characteristics include savory herb, fennel and floral notes with a peppery finish and lingering spicy mouth feel.