The Portuguese Arbosana is perfectly balanced and displays unique notes of baking spice with a creamy confectionary center and a pleasing peppery finish. Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

Flavor notes include green apple and dandelion greens with a malty, savory herb center, delayed bitterness and lingering pungency. Both varieties shine in this classically Italian example.

This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent and displays unique confectionary characteristics, a sweet berry center with cinnamon spice notes and lingering pepperiness. Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.

Our iconic Sicilian Nocellara del Belice from the Belice Valley displays a pleasant creamy mouth feel with sweet complex flavors punctuated by a peppery kick. This early harvest example was carefully crafted from pristine, green olives. Flavor characteristics include floral undertones and notes of creamy green almond. Lingering astringency and Szechuan peppercorn on the finish.