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
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.
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.
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
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...
Picual Medium from Chile
Summer 2020 harvest
Prior EVOO Harvests
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.