This delicate and exceptionally fruity olive oil is absolutely perfect, requiring three, 25-ton truckloads of olives to make just under 3,000 liters of oil. If you want the best, this is it – it is the ultimate enthusiast’s EVOO made from Hojiblanca table olives with the fruit-bearing ultra-low yields of olive oil, thus the price. Gold Medal 2019 L.A. County Fair International Olive Oil Competition.

This is a fantastic, early-harvest Hojiblanca oil with all of the complex herbal flavors that are characteristic of the variety. The aroma is a wonderful combination of mixed flowers and culinary herbs. The oil is perfectly balanced with slightly more pungency than bitterness and very high fruitiness. The flavor is quite herbaceous green including fresh cut grass, fennel, tomato fruit, fresh artichoke, green apple, almond, green banana, mint, cinnamon, and a persistent black pepper.

This oil is perfect for finishing seafood, pasta and lighter ingredients that require a delicate olive oil. Perfect for finishing pizza, pasta, and butter lettuce


GOLD MEDAL-  2019 Los Angeles International Olive Oil Competition

GOLD MEDAL-2019 New York International Olive Oil Competition

Paul Vossen Rating:

98 / 100

Country of Origin:


Crush Date:

October 2018

1,2 DAGS: 98%

Acidity: .19%

Median Fruitiness: 7

Oleic: 72%

Peroxides: 2

Polyphenols: 262

PPP: <1%

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