OKOTOKS ONLY
Coratina (Chile) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Ultra fruity displaying notes of granny smith apple.


• Tropical kiwi and pungent dandelion with a lingering pepperiness.


• Biophenols: 429.8; FFA: 0.13; Oleic Acid: 79.1; DAGS: 96.7; PPP: <0.2; Smoke Point: 380°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 3.0; Pungency: 3.6

Ingredients: Coratina Olives

AIRDRIE ONLY
Coratina (Peru) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: April 2024


• Classic early harvest notes of unripe banana, creamy almond, and Capsaicin pungency.


• Ample bitterness in the center gives way to a clean spicy finish with notes of green tea.


• Biophenols: 490.5; Peroxide 2.3; DAGS: 95.2; Smoke Point: 360°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.8; Bitterness: 3.7; Pungency: 3.4

Ingredients: Coratina Olives

Coratina (Chili) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Savoury vegetal notes of parsley and watercress.


• Hints of tobacco leaf, green pear, and green melon. Pleasing pepper finish with balanced bitterness.


• Biophenols: 551.6; FFA: 0.16; Oleic Acid: 79.4; PPP: 0.2; Smoke Point: 370°
  (As measured at the time of crush)


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

Ingredients: Coratina Olives

Estate Reserve (Peru) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Single estate crush from Barnea, Coratina, and other varieties.


• Made from Barnea, Arbequina, Coratina, & Kalamata olives.


• Complex with fruit notes, green olive flavours, and a fruity center.


• Biophenols: 420.5; FFA: 0.30; DAGS: 93.5; Smoke Point: 350°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.6; Bitterness: 3.7; Pungency: 4.0

Ingredients: Barnea, Arbequina, Coratina, & other olives.

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

• Crush Date: May 2024


• Flavour notes include spicy arugula and bitter greens.


• Malty, savoury herb center, delayed bitterness, and lingering pungency.


• Biophenols: 510.8; FFA: 0.17; DAGS: 95.6; Smoke Point: 370°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.1; Bitterness: 3.9; Pungency 3.8

Ingredients: Frantoio/Leccino Olives

Hojiblanca (Australia) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Delicate with fruity notes of banana mash and fig leaf.


• Sun ripened tomato with a creamy confectinary middle.


• Biophenols: 119.4; FFA: 0.29; DAGS: 94; Smoke Point: 350°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 2.5; Pungency: 2.3

Ingredients: Hojiblanca Olives

Koroneiki (Australia) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Slightly sweet with a faint banana nose.


• Creamy almond center and fleeting pepper.


• Biophenols: 178.5; FFA: 0.28; DAGS: 95.8; Smoke Point: 350°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 2.0; Pungency: 2.0

Ingredients: Koroneiki Olives

OKOTOKS ONLY
Picual (Australia) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2024


• Balanced with notes of fennel and green apple.


• Creamy center and peppery astringent finish.


• Biophenols: 305.3; FFA: 0.13; DAGS: 97.9; Smoke Point: 380°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.5; Bitterness: 3.0; Pungency: 3.3

Ingredients: Picual Olives

Suggested Uses

Suggested Pairings

Dark Balsamic Vinegars

Any