Olive Oils: Extra Virgin Olive Oils: Single Varietal
Each extra virgin olive oil varietal is unique in character and style, similar to a fine wine. The olive oils are made early in the harvest season and cold pressed at the lowest temperature possible, producing clean, fruity olive oils with natural flavor and unique characteristics native to each olive variety. The difference between each variety is extraordinary and the quality of these "ultra extra virgin olive oils" remains the same: low acidity, high free fatty acids (FFA) and Polyphenols (antioxidants) which separate the good from the best.
Hojiblanca - Boort Estate
375mL / 12.7 oz
Fresh Herb Salad with Lemon Olive Oil
Red Onion and Orange Salad
QUINOA PEAR SALAD
Sweet, fruity and clean, with notes of green apple and tomato leaf. Just a hint of pepper and no bitterness makes this a beautiful example of a well made, mild oil.This Australian Hojiblanca won Best in Class AND Best in Show in the 2011 L.A. County Fair Olive Oil Competition. This competition is the gold standard in judging fine olive oils.
Crushed October 2011
The Cobrançosa is the most coveted of all Portuguese varietals. It has a true, ripe olive aroma, with tons of fruit on the front. Lingering pepper and a slight bitterness are present on the end. THE CURRENT STAFF FAVORITE - A MOST PERFECT OIL!
One of the newest members of our oil family, this Sicilian Ceresuola has quickly established its place among our most popular medium intensity oils. Like many well-made Italian oils, the Ceresuola is not lacking in the realms of spice and intensity! It’s creamy up front with a green, slightly bitter center and lingering peppery finish.
Family Reserve - Escribano
Our popular family reserve oil is back! Try this versatile Picual variety (green fruit, grassy, peppery) in a wide array of recipes. A great all around oil produced on the Aguilar Estate "El Escribano" in the mountains of Larva in Jaen, Spain. Buen Provecho!
18 Year Traditional
Serrano Honey Vinegar