Ultra Premium Extra Virgin Olive Oils

Our selection of Ultra Premium Extra Virgins always include a variety of Mild, Medium, and Robust harvests from around the world.  This selection of EVOOs are rotated with the harvest seasons of the northern and southern hemispheres to bring you the freshest UP EVOOs possible. 

 

Learn more about the details of each currently in our selection in our store.  We will continue to update new arrivals as soon as we are able to. 

 

In store, you will find helpful information on the varieties with the type, names, country of origin, bio phenols,

dags, and the flavor notes, etc.

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Your Extra Virgin Olive Oils should always taste fresh, peppery, grassy, and never leave a flat, oily, bland aftertaste on your pallet.

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Stop in soon for a tasting of what truly fresh and amazing Extra Virgin really tastes like!

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  *List may not always be updated as soon as the new harvest is available, so please check with us in the store if you have questions about the current EVOOs.

Current EVVOs In Store

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Cuvee House Blend

Mild UP EVOO from Califonrnia USA   

Crush Date:  Fall 2020

Bio Phenols:  272.2 ppm   DAGS:  93.5   Oleic Acid: 72.5

Fragrant, complex & well balanced.  Notes of unripe stone fruit & tomato leaf.

Melgarejo Picual

Medium UP EVOO from Spain       

Crush Date:  Fall 2020

Bio Phenols: 291.1 ppm   DAGS: 97.5   Oleic Acid:  74.9   

Notes of tomato leaf & stone fruit with creamy center & lingering pepper.

Coratina

Robust UP EVOO from Chile       

Crush Date:  Summer 2020

Bio Phenols: 603.9 ppm   DAGS: 96.3   Oleic Acid:  76.9   

Notes of dandelion greens and wild grass, green almond, and unripe banana.   Sweet & creamy.

Coming soon...

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  Arbequina

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Prior EVOO Harvests

Picual

Medium UP EVOO from Chile       

Crush Date:  Summer 2020

Bio Phenols: 319.9 ppm   DAGS: 97.0   Oleic Acid:  79.5   

Floral nose with savory notes of artichoke and leafy greens. Well balanced with pepper

notes and light in bitterness.

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Hojiblanca

Robust UP EVOO from Spain      

Crush Date:  Fall 2019

Bio Phenols: 507.6 ppm   DAGS: 97.6   Oleic Acid: 77.5

Notes of green apple, avocado, and peppercorn finish.  Complex with intense fruitiness

 

 

Biancolilla

Medium UP EVOO from Italy      

Crush Date:  Fall 2019

Bio Phenols:  231.1 ppm   DAGS:  93.3   Oleic Acid: 69.4

Savory and creamy.  Notes of malty & artichoke, creamy & savory with a delicate peppery finish.

 

 

Chetoui

Robust UP EVOO from Tunisia      

Crush Date:  Fall 2019

Bio Phenols: 667.4 ppm   DAGS: 93.0   Oleic Acid:  68.0  

Notes of green apple, avocado, and peppercorn finish.  Complex with intense fruitiness

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Arbequina

Mild UP EVOO from Chile      

Crush Date:  Spring 2019

Bio Phenols:  286.8 ppm   DAGS:  96.5   Oleic Acid: 77.1

Creamy and mild.  Notes of artichoke and pine nuts with a clean peppercorn finish.

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Nocellara

Medium UP EVOO from Italy      

Crush Date:  Fall 2019

Bio Phenols:  280.4 ppm   DAGS:  93.6   Oleic Acid: 70.7

Savory and creamy.  Notes of artichoke and fresh grass with a delicate peppery finish.

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Hojiblanca

Mild UP EVOO from Australia      

Crush Date:  2019

Bio Phenols:  242.7 ppm   DAGS:  97.4

Creamy with no bitterness.  Notes of peach and parsley.  Fruity and herbaceous.

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Picual

Medium UP EVOO from Chile      

Crush Date:  2019

Bio Phenols:  374.3 ppm   DAGS:  98.0

Notes of tomato leaf and tropical fruit.

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Picholine

Medium UP EVOO from Australia      

Crush Date:  2019

Bio Phenols:  355.6 ppm   DAGS:  97.2

Creamy with no bitterness, and notes of dried grass and pine nuts.

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Coratina

Robust UP EVOO from Australia      

Crush Date:  2019

Bio Phenols: 479.3ppm   DAGS: 97.9

Notes of tart green apple peel and anise.

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Koroneiki

Robust UP EVOO from Chile      

Crush Date:  2019

Bio Phenols: 577.3ppm   DAGS: 93.9

Notes of green banana, stone fruit, and bitter dandelion greens.

 

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Melgarejo Hojiblanca

Robust UP EVOO from Spain      

Crush Date:  November 2018

Bio Phenols:  406.8 ppm   DAGS:  96.5

Herbaceous and peppery with notes of green apple, rose petal, and cut herbs.

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Biancolla

Mild UP EVOO from Italy      

Crush Date:  November 2018

Bio Phenols:  265.6 ppm   DAGS:  91.3

Berry and confectionery notes. Creamy, viscous with a delicate peppery finish.

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Sicilian Nocellara

Medium UP EVOO from Italy      

Crush Date:  November 2018

Bio Phenols:  307.6 ppm   DAGS:  92.1

Savory and vegetal, creamy with artichoke notes and a peppery finish.