Valley Olive Oil
& Balsamics, LLC
Located in McGaheysville, VA
Just a mile from Massanutten Resort on Rt. 33!
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.
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...
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.