Certified Extra Virgin Olive Oils Available in 2009

Extra virgin olive oil has three positive characteristics: fruitiness, bitterness, and pungency, all measured in degrees of intensity from 1 to 10, 10 being extreme. Consumers must develop their own personal taste levels (delicate, medium, and robust) within these positive characteristics. Intensities between 3 and 5 constitute an oil in the medium category.  These characteristics can be identified when the oil is tasted alone but tasted with bread, or in a salad or food dish, they disappear.

When you sample an extra virgin olive oil, the bouquet should yield a grassy sensation, the taste should have both a fruity and a bitter quality, and there should be a delayed slight burn deep in your throat.  Our “rule of thumb” for determining the category of an olive oil is as follows:  a one cough response is a delicate oil, two coughs means it is a medium oil, and a three cough response means the oil is robust.  But please understand that the “throat burn” is a positive characteristic of the oil and it also means that the oil is young and will age well.

ARBEQUINA Extra Virgin Olive Oil  (375ml bottle) Order now
100% pure oil and Estate grown  (Spanish)

The Arbequina olive is a relative newcomer to the United States, having its origin in Spain.  This olive is round, very tiny, and picking it takes a significant amount of time.  Because of its small size, hand picking is necessary.  Oil content is high and the oil is of excellent quality.  The trees bear fruit early, annually, and are self-pollinating.  The olive oil is quite fruity, a little on the bitter side, and is of medium pungency.  It is usually picked with a hint of color but before it turns black.  This olive oil matures with age and become smooth to the taste.

Chemical and Tasting Analyses:
  • Free Acidity:  0.03%  (<0.5% = extra virgin olive oil)
  • Peroxide Value: 6 meq/kg (needs to be <20)
  • Professional tasting scores:  Fruity - 5.20:  Bitter - 4.30:  Pungent - 4.65
  • Tasting Notes:  Mild, fruity, grassy bouquet, slight bitterness, some throat burn so not very pungent, delicate olive oil, slightly viscous
  • Suggested Food Pairings:  Broiled and grilled fish; salads; sauces without garlic; raw and steamed vegetables such as baby carrots, tomatoes, mushrooms; light pastas; veggie pizzas

ARBEQUINA / ARBOSANA BLEND Extra Virgin Olive Oil Order now
(375ml bottle)
A 50%-50% blend of pure oils Estate grown (Spanish)

The Arbequina olive variety is described above.  The Arbosana olive variety starts producing olives in the third year and the trees reach full production by the fifth year.  Like the Arbequina olives, the Arbosana olives are small and the have an oil yield of around 20 percent, which is very good.  Arbequina and Arbosana trees are currently being planted in high-density orchards.  Arbosana olive oil tends to be very pungent and is often used as a blending oil to improve the taste and aroma of the blended oil.

Chemical and Tasting Analyses:
  • Free Acidity:  0.05%  (<0.5% = extra virgin olive oil)
  • Peroxide Value: 8 meq/kg (needs to be <20)
  • Professional tasting scores:  Fruity - 3.95:  Bitter - 4.15:  Pungent - 5.10
  • Tasting Notes:  Robust olive oil, intense flavors, strong throat burn so very pungent, peppery nose and taste, very viscous, big olive oil
  • Suggested Food Pairings:, Vegetable dishes and salads; crock-pot dishes; pastas; medium sauces and casseroles; great with a drop or two of balsamic vinegar

CORATINA Extra Virgin Olive Oil  (375ml bottle) Order now
100% pure oil and Estate grown (Italian)

The Coratina olive variety adapts easily to different olive-growing environments and starts bearing very early.   Its productivity is high and constant.  The fruit ripens late and varies a lot in size.  Oil yield is high and the oil has a very high Polyphenol content.  It is particularly tolerant of cold conditions.

Chemical and Tasting Analyses:
  • Free Acidity:  0.05%  (<0.5% = extra virgin olive oil)
  • Peroxide Value: 17 meq/kg (needs to be <20)
  • Professional tasting scores:  Fruity – 3.30:  Bitter – 4.50:  Pungent – 4.65
  • Tasting Notes:  Medium to robust, veggie nose with hints of sweetness and lavender, medium throat burn so it is pungent, medium viscosity, good body, peppery finish
  • Suggested Food Pairings:  Red meats; fowl dishes - chicken, turkey, duck; spicy dishes; big pastas; thick soups; pairs well with garlic-spiked foods

FRANTOIO Extra Virgin Olive Oil  (375ml bottle) Order now
100% pure oil and Estate grown (Italian) 

The Frantoio olive variety has a high, constant productivity and is prized for its adaptability.  Fruit ripening is late and phased.  It has medium oil content and is rated highly for the production of particularly fruity oils that are stable over time.

Chemical and Tasting Analyses:
  • Free Acidity:  0.12%  (<0.5% = extra virgin olive oil)
  • Peroxide Value: 7 meq/kg (needs to be <20)
  • Professional tasting scores:  Fruity - 3.30:  Bitter - 4.45:  Pungent - 4.65
  • Tasting Notes:  Medium olive oil, pleasant fruity flavor, grassy bouquet with hints of artichoke, medium throat burn with a very long finish, some peppery taste, viscous
  • Suggested Food Pairings:  Steak and other red meat; sausage; heavy sauces and casseroles; garlic and onion dishes; spicy pastas and pizzas

ESTATE BLEND Extra Virgin Olive Oil   (375ml bottle) Order now
A blend of the following pure olive oils, all Estate grown: 85% Manzanillo olive oil (Spanish), 10% Pendolino olive oil (Italian), and 5% Grappolo olive oil (Italian)

The Manzanillo olive variety is the most widespread variety in the world.  It has an early start of bearing and is self-pollinating.  Productivity is high and alternate.   It has medium oil content and the oil is of high quality.  The Pendolino olive variety adapts easily to different soil and environmental conditions.  It has a high rooting ability.  It comes into bearing early.  Bloom is early, abundant and long lasting.  It is a self-pollinator and productivity is high and constant.  It is also used as a pollinator for other varieties of olives.  The time of ripening is intermediate and the fruit requires a low removal force.  The oil is low in content but high in quality.   The Grappolo olive variety (also called Olivo a grappoli) is a cousin of the Coratina olive and has the same characteristics.  It has a high and constant yield with good oil percentage.

Chemical and Tasting Analyses:
  • Free Acidity:  0.08%  (<0.5% = extra virgin olive oil)
  • Peroxide Value: 5 meq/kg (needs to be <20)
  • Professional tasting scores:  Fruity - 3.55:  Bitter - 3.50:  Pungent – 4.15
  • Tasting Notes:  Medium to robust, grassy bouquet, strong throat burn with a long finish means high pungency, peppery, high viscosity
  • Suggested Food Pairings:  Red meats; big sauces and casseroles; garlic-flavored dishes; spicy foods; hot (spicy) salads

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