OKOTOKS ONLY
Arbequina (Portugal) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2025


• Displaying notes of creamy almond.


• Also notes of green apple with a pungent finish.


• Biophenols: Biophenols: 436.0; FFA 0.1; Peroxide 2.1; Smoke Point 419°F
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 6.4; Bitterness: 3.7; Pungency: 4.8

Ingredients: Arbequina Olives

Arbosana (California) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2025


• Aromatic oil displaying notes of sweet apple peel.


• Creamy almond center followed by a pleasant dry herb finish.


• Biophenols: 231.6; FFA 0.12; DAGS 95.7; Smoke Point 406°F
  (As measured at the time of crush)


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

Ingredients: Arbosana Olives

Chetoui (Tunisia) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2025


• Extraordinarily intense with a spectacularly aromatic nose.


• Bitter notes of dandelion greens and sweet berry on the finish.


• Reminiscent of a Northern Italian style.


• Biophenols: 733.3; FFA 0.21; DAGS 94.1; Smoke Point 379°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.8; Bitterness: 4.3; Pungency: 3.8

Ingredients: Chetoui Olives

OKOTOKS ONLY
Cobrancosa (Portugal) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: October 2025


• Savoury vegetal characteristics.


• Notes of arugula and green tea leaf with a pungent finish.


• Biophenols: 507.0; FFA 0.13; DAGS 96.8; PPP 0.1; Smoke Point 406°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 6.0; Bitterness: 4.5; Pungency: 5.1

Ingredients: Cobrancosa Olives

Manzanillo (Spain) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2025


• A well balanced oil with a creamy almond center.


• Bitter sweet greens on the finish.


• Biophenols: 664.0; FFA 0.25; PPP <0.6; Smoke Point 370°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 3.3; Pungency: 4.0

Ingredients: Manzanillo Olives

Miller's Reserve (Portugal) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: November 2025


• Blend comprised of single estate Arbosana & Koroneiki varieties


• Balanced, displaying floral notes followed by banana with a creamy center and a pleasing pepper finish.


• Biophenols: 368.0; FFA 0.14; DAGS 97.4; PPP <0.1; Smoke Point 397°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 6.2; Bitterness: 5.1; Pungency: 4.5

Ingredients: Koroneiki, Picual, and Picholine olives.

Suggested Uses

Suggested Pairings

Dark Balsamic Vinegars

Any