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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.

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

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

  *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

Hojiblanca

Mild UP EVOO from Australia       

Crush Date:  Spring 2023

Bio Phenols: 191.9 ppm   DAGS: 94.0   Oleic Acid:  75.6  

Displays notes of sweet melon, tropical fruit, and creamy green almond. 

The finish is delicate with a pleasing amount of pepperiness.

Arbequina

Medium UP EVOO from Chile       

Crush Date:  Spring 2023

Bio Phenols: 315.27 ppm   DAGS: 94.1   Oleic Acid:  71.70  

Creamy mouth feel, displaying a green almond center with a pleasantly sweet

and malty finish, plus a little light pepper.

Estate Reserve

Robust UP EVOO from Peru       

Crush Date:  Spring 2023

Bio Phenols: 543.23 ppm   DAGS: 95.8   Oleic Acid:  67.52  

Single estate crush made from Barnea, Arbequina, Coratina, and Kalamata olives.  It has a creamy mouth feel, green apple notes, and displays both floral and leafy green vegetal flavors.

 

 

Coming soon...

 

 

Prior EVOO Harvests

 

 

Frantoio Leccino

Robust UP EVOO from Chile       

Crush Date:  Spring 2023

Bio Phenols: 523.4 ppm   DAGS: 92.1   Oleic Acid:  72.26  

Flavor notes of green apple and dandelion greens with a malty, savory herb center, delayed bitterness and lingering pungency.

 

Biancolilla

Mild UP EVOO from Italy       

Crush Date:  Fall 2022

Bio Phenols: 247.1 ppm   DAGS: 91.0   Oleic Acid:  70.28   

Slightly vegetal with a creamy artichoke center,

fragrant berry notes, and nice peppery finish.

 

Lentrisca

Robust UP EVOO from Portugal       

Crush Date:  Fall 2022

Bio Phenols: 709 ppm   Oleocanthal:  189ppm 

Unique and complex with tropical fruit characteristics, a sweet berry and cream center

and fiery Szechuan peppercorn finish/lingering spicy mouth feel.

 

Melgarejo Picual

Medium UP EVOO from Spain       

Crush Date:  Fall 2022

Bio Phenols: 304 ppm   DAGS: 90.3   Oleic Acid:  77.0  

Complex and well balanced.  Intensely aromatic and fruity with notes of apricot,

peach, and melon, in addition to tropical fruit, plus a moderate amount of tomato leaf.

 

Picual

Robust UP EVOO from Chile       

Crush Date:  Spring 2022

Bio Phenols: 625.6 ppm   DAGS: 98.0   Oleic Acid:  79.7  

Notes of green tomato & green almond, exhibiting delicate floral notes

& a lingering pepper finish.

 

Arbequina

Medium UP EVOO from California USA  

Crush Date:  Fall 2021

Bio Phenols: 377.7 ppm   DAGS: 95.6   Oleic Acid:  68.6   

Balanced with notes of delicate grass and apple, and displays malty & savory flavors with a creamy green almond center and lingering pungency.

 

Biancolilla

Mild UP EVOO from Italy       

Crush Date:  Fall 2021

Bio Phenols: 320.9 ppm   DAGS: 95.4   Oleic Acid:  70.8   

Delicate and creamy with a slight pepper finish and low bitterness. 

Slightly vegetal with notes of green almond.

 

Galega

Medium UP EVOO from Portugal       

Crush Date:  Fall 2021

Bio Phenols: 413.8 ppm   DAGS: 96.07   Oleic Acid:  73.6   

Astringent and peppery with savory, vegetal notes of tomato and artichoke

with a nice apple peel aroma.

Chetoui

Robust UP EVOO from Tunisia       

Crush Date:  Fall 2021

Bio Phenols: 969.4 ppm   DAGS: 96.2   Oleic Acid:  64.4   

Extraordinarily high phenol count! 

Displays bitterness and significant pepperiness signifying the antioxidant content! 

Malty flavors notes of green almond and green tea.

Frantoio Leccino

Mild UP EVOO from Chile       

Crush Date:  Fall 2021

Bio Phenols: 220.4 ppm   DAGS: 97.2   Oleic Acid:  77.5   

Notes of green apple, banana, and savory.  Well balanced.

 

Melgarejo Hojiblanca

Robust UP EVOO from Spain       

Crush Date:  Fall 2021

Bio Phenols: 608.3 ppm   DAGS: 97.4   Oleic Acid:  76.0   

Floral with a green almond center and notes of melon. 

Lingering Szechuan peppercorn sensation.

 

Lentrisca

Robust UP EVOO from Portugal       

Crush Date:  Fall 2021

Bio Phenols: 696.6 ppm   DAGS: 95.51   Oleic Acid:  77.1   

Antioxidant powerhouse with pepperiness and delayed astringency with a spicy mouth feel.

Complex and layered with a sweet creamy almond center.

 

Arbequina

Medium UP EVOO from the USA       

Crush Date:  Fall 2021

Bio Phenols: 377.7 ppm   DAGS: 95.6   Oleic Acid:  68.6   

Creamy almond center and delicate apple and grass, malty and savory.

Chetoui

Robust UP EVOO from Tunisia       

Crush Date:  Fall 2020

Bio Phenols: 1127.9 ppm   DAGS: 94.6   Oleic Acid:  65.3   

Among the highest phenol count in the world!  Fiery with notes of green tea leaf and hints of malt.

Arbequina

Mild UP EVOO from the USA       

Crush Date:  Fall 2020

Bio Phenols: 236.9 ppm   DAGS: 88.9   Oleic Acid:  63.8   

Creamy almond center and delicate pepper notes, great for baking!

Picual

Medium UP EVOO from Chile       

Crush Date:  May 2021

Bio Phenols: 309.6 ppm   DAGS: 98.3   Oleic Acid:  82.1  

Grassy, sweet fruity nose, savory, with a lingering pepper finish.

 

Nocellara

Medium UP EVOO from Italy       

Crush Date:  Fall 2020

Bio Phenols: 357.7 ppm   DAGS: 96.6   Oleic Acid:  72.1  

Sweet berry, apple and confectionary notes.  Pleasant and creamy.

 

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.

 

 

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.

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

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.

 

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.

 

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.

Picual

Medium UP EVOO from Chile      

Crush Date:  2019

Bio Phenols:  374.3 ppm   DAGS:  98.0

Notes of tomato leaf and tropical fruit.

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.

Coratina

Robust UP EVOO from Australia      

Crush Date:  2019

Bio Phenols: 479.3ppm   DAGS: 97.9

Notes of tart green apple peel and anise.

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.

 

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.

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.

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.

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