Extra Virgin Olive Oil

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On Tap Oil & Vinegar Arbequina olive oil

Arbequina (Chile) Medium
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Early harvest displaying a creamy mouth feel with a nice pungent finish.

  • Notes include savoury artichoke and fresh cut grass with lingering spiciness.

  • Polyphenols: 257; FFA: 0.10
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 5.0; Bitterness: 3.0; Pungency: 4.0

Ingredients: Arbequina Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Arbosana olive oil

Arbosana (Chile) Mild
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Delicate, sweet, & fruity with a creamy mouth feel.

  • Balanced and more pungent than bitter.

  • Flavour notes include green almond and banana.

  • Polyphenols: Polyphenols: 164; FFA: 0.10
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 5.0; Bitterness: 3.0; Pungency: 4.0

Ingredients: Arbosana Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Coratina olive oil

Coratina (Uruguay) Robust
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Displays complex green fruit characteristics and a nice pepper finish.

  • Bold and Tuscan in style.

  • Intensely herbaceous and grassy with notes of green almond & cinnamon.

  • Polyphenols: Polyphenols: 390; Peroxide: 4.0
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 5.5; Bitterness: 3.0; Pungency: 6.0

Ingredients: Coratina Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Frantoio/Leccino olive oil

Frantoio/Leccino (Chile) Medium
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Early harvest blend comprised of fruity, early ripening Leccino & green Frantoio varieties.

  • Herbaceous & spicy, flavour notes include green apple and banana.

  • Polyphenols: Polyphenols: Polyphenols: 199; FFA: 0.10; DAGS: 96.0
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 5.5; Bitterness: 4.0; Pungency: 4.5

Ingredients: Frantoio/Leccino Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Hojiblanca olive oil

Hojiblanca (Australia) Medium - Okotoks Only
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Viscous, creamy, & pungent.

  • Dominant notes include green apple, green banana, & stone fruit.

  • Polyphenols: Polyphenols: 295; FFA: 0.24; Peroxide: 4.1
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 6.0; Bitterness: 4.0; Pungency: 4.0

Ingredients: Hojiblanca Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Picholine olive oil

Picholine (Chile) Robust
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Full of desirable pungency, herbaceous attributes, spice, & lingering pepper.

  • Displays green olive, savoury herb, & vegetal qualities.

  • Polyphenols: Polyphenols: 440; FFA 0.10; DAGS 97.5
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 6.0; Bitterness: 4.3; Pungency 4.8

Ingredients: Picholine Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Picual olive oil

Picual (Chile) Medium - Airdrie Only
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Extremely complex and fruity with a pleasant pepper finish.

  • Notes of tomato, green apple, green banana, & fresh cut grass.

  • Polyphenols: 281; FFA: 0.10; Oleic Acid: 80.2; DAGS: 97.7
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 6.0; Bitterness: 3.0; Pungency: 4.0

Ingredients: Picual Olives

On Tap Oil & Vinegar olive oil nutrional info

On Tap Oil & Vinegar Picual olive oil

Picual (Chile) Medium - Okotoks Only
Ultra Premium Extra Virgin Olive Oil

  • Crush Date: May 2017

  • Classic, sweet green tomato leaf, and garden herb notes.

  • Aromatic and complex with very little bitterness & the perfect pepper finish.

  • Polyphenols: Polyphenols: 239; FFA: 0.10; Oleic Acid: 79.3; DAGS: 98.3
    (As measured at the time of crush)

  • Organoleptic Taste Panel Assessment:
    Fruitiness: 5.0; Bitterness: 3.5; Pungency: 4.5

Ingredients: Picual Olives

On Tap Oil & Vinegar olive oil nutrional info

Suggested Uses


Suggested Pairings

Dark Balsamic Vinegars

Any




White Balsamic Vinegars

Any

Recipes using Ultra Premium olive oil