Arbosana (Australia) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2023


• Complex with a floral nose.


• Creamy green almond center, astringent, and lingering pepperiness.


• Biophenols: 468.6; Oleic Acid: 76.6; PPP: <0.2; Smoke Point: 390°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.5; Bitterness: 3.5; Pungency: 3.5

Ingredients: Arbosana Olives

Barnea (Peru) Robust
Ultra Premium Extra Virgin Olive Oil

• Crush Date: March 2023


• Intense early harvest with an exceedingly fruity nose. Mild bitterness for a robust oil.


• Combines notes of tropical fruit, green apple peel, and banana, with lingering pepperiness.


• Biophenols: 508.7: FFA: 0.2; DAGS: 96.1; Smoke Point: 365°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.8; Bitterness: 4.0; Pungency: 5.0

Ingredients: Barnea Olives

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

• Crush Date: March 2023


• Single estate crush.


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


• Creamy mouth feel, green apple notes, and displaying floral and leafy green vegetal flavours.


• Biophenols: 543.2; FFA: 0.2; PPP: 1.3; Smoke Point: 365°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 4.5; Bitterness: 3.2; Pungency: 4.0

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

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

• Crush Date: May 2023


• Flavour notes of green apple and dandelion greens.


• A malty, savoury herb center with delayed bitterness and lingering pungency.


• Biophenols: 523.4; Oleic Acid: 72.3; PPP: <0.7; Smoke Point: 365°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.0; Bitterness: 4.5; Pungency: 4.0

Ingredients: Frantoio/Leccino Olives

Hojiblanca (Australia) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2023


• A popular variety with notes of sweet melon, tropical fruit, and creamy almond.


• Delicate finish with a pleasing amount of pepperiness.


• Biophenols: 191.9; Oleic Acid: 75.6; PPP: <0.2; Smoke Point: 355°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 6.5; Bitterness: 2.0; Pungency: 2.0

Ingredients: Hojiblanca Olives

AIRDRIE ONLY
Hojiblanca (Chile) Medium
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2023


• Displaying notes of tomato leaf, green melon, and kiwi.


• Pleasant creamy mouth feel with a slight pepper finish.


• Biophenols: 291.5; Oleic Acid: 78.8; Squalene: 9869.2; Smoke Point: 375°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 5.5; Bitterness: 3.6; Pungency: 4.2

Ingredients: Hojiblanca Olives

Picual (Australia) Mild
Ultra Premium Extra Virgin Olive Oil

• Crush Date: May 2023


• Fruity nose with notes of banana, arugula, and tomato leaf.


• Intensely aromatic, highly fruity, with a slight pepper finish.


• Biophenols: 267.0; Oleic Acid: 81.4; PPP: <0.2; Smoke Point: 385°
  (As measured at the time of crush)


• Organoleptic Taste Panel Assessment:
  Fruitiness: 7.0; Bitterness: 2.0; Pungency: 3.0

Ingredients: Picual Olives

Suggested Uses

Suggested Pairings

Dark Balsamic Vinegars

Any