Veronica
Extra Virgin Olive Oils
$39.00
Unit price perExtra virgin olive oil (EVOO) is the highest quality and purest form of olive oil. It is extracted from olives using a process called cold pressing, which involves crushing the olives and extracting the oil without the use of heat or chemicals. This preserves the oil's natural flavors, nutrients, and antioxidants.
Key characteristics of extra virgin olive oil:
- Acidity: It has very low free acidity (less than 0.8%), which indicates higher quality and freshness.
- Flavor: EVOO has a rich, robust flavor with fruity, peppery, or grassy notes, depending on the variety of olives used and the region of production.
- Color: The color ranges from golden to green, but color is not an indicator of quality.
- Health benefits: It is rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds, making it beneficial for heart health and overall wellness.
EVOO is typically used in salads, dressings, dipping, and light cooking to preserve its delicate flavors and nutritional properties.
Specific growing regions create specific distinctions, as follows:
Extra Virgin Olive Oils
$39.00
Unit price perExtra virgin olive oil (EVOO) is the highest quality and purest form of olive oil. It is extracted from olives using a process called cold pressing, which involves crushing the olives and extracting the oil without the use of heat or chemicals. This preserves the oil's natural flavors, nutrients, and antioxidants.
Key characteristics of extra virgin olive oil:
- Acidity: It has very low free acidity (less than 0.8%), which indicates higher quality and freshness.
- Flavor: EVOO has a rich, robust flavor with fruity, peppery, or grassy notes, depending on the variety of olives used and the region of production.
- Color: The color ranges from golden to green, but color is not an indicator of quality.
- Health benefits: It is rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds, making it beneficial for heart health and overall wellness.
EVOO is typically used in salads, dressings, dipping, and light cooking to preserve its delicate flavors and nutritional properties.
Specific growing regions create specific distinctions, as follows:
The California Arbequina was harvested from groves in the Capay Valley and carefully selected for us by Leandro Ravetti due to its green profile. Displaying more character and a bigger mouth than other examples, it is creamy with notes of savory herb and banana.
Country of Origin: USA
Mild Intensity
*Biophenols: 234.28 ppm
Oleic Acid: 73.17
DAGs: 94.8
Squalene: 2,891.6
FFA: 0.13
Peroxide: 3.39
*PPP: <0.6
A-Tocopherols: 344.8
Smoke Point 380 F
*As measured at the time of crush
Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy finish.
Country of Origin: Portugal
Medium intensity
*Biophenols: 450.22 ppm
Oleic Acid: 71.17
DAGs: 95.6
Squalene: 7,924.6
FFA: 0.16
Peroxide: 6.16
*PPP: <0.65
A-Tocopherols: 281.4
Smoke Point 370 F
*As measured at the time of crush
Our Peruvian Reserve is a single estate crush made from Barnea, Coratina and other varieties. It is complex with green fruit notes, green olive flavors and a fruity center.
Flavor notes include spicy arugula and bitter greens with a malty savory herb center, delayed bitterness, and lingering pungency. Both varieties shine in this classic Italian example.
Country of Origin: Chile
Robust Intensity
*Biophenols: 510.8 ppm
FFA: 0.17
Oleic Acid: 75.19
Peroxide: 3.43
DAGs: 95.6
*PPP: 0.3
Squalene: 3,635.0
A-Tocopherols: 235.6
Smoke Point: 370 F
*As measured at the time of crush
Our The Portuguese Grande Reserva is comprised of Galega, Cobrançosa and Picual. The complexity of this fragrant evoo is exemplified by cut grass on the nose from Galega, tomato and stone fruit notes from Picual and a pronounced savory and floral flavor that lingers from the Cobrançosa (rose petal). The finish is peppery. This cuvee took an award in another competition! Galega and Cobrançosa are uncommon traditional Portuguese varieties.
Country of Origin: Portugal
Medium Intensity
*Biophenols: 382.40 ppm
Oleic Acid: 72.4
*DAGS: 90.00
Squalene: 6,399.50
*As measured at the time of crush.
FFA: 0.23
Peroxide: 4.2
*PPP: 4.1
A-Tocopherols: 245.3
Smoke Point 360 F
*As measured at the time of crush
Our Spanish Hojiblanca displays incredibly aromatic notes of unripe peach with a bitter dandelion green center. The finish is balanced with a floral complexity and lingering pungency.
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.
Medium Intensity
Country Of Origin: Italy
*Biophenols: 380.95 ppm
FFA: 0.15
Oleic Acid: 72.85
Peroxide: 5.19
DAGS: 96,4
*PPP: <0.6
Squalene: 8,601.1
A-Tocopherols: 197.4
Smoke Point 375 F
*As measured at the time of crush
This small batch California Picual was harvested from groves in Esparto California, Yolo County. Made from exceedingly green fruit, it displays bold fruity aromas despite its delicate nature as well as exemplary chemistry including the lowest possible documented FFA, a testament to the perfect condition of the fruit. The antioxidant-squalene content is also remarkably high. Notes include green banana and stone fruit.
Country of Origin: USA
Mild Intensity
*Biophenols: 236.76 ppm
Oleic Acid: 77.18
DAGs: 98.3
Squalene: 12,202.6
FFA: 0.09
Peroxide: 4.31
*PPP: <0.6
A-Tocopherols: 400.4
Smoke Point 413 F
*As measured at the time of crush
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