Each of my Extra Virgin Olive Oils is certified as the highest quality standard for EVOO in the world. Each oil undergoes a rigorous chemical analysis by the top olive oil laboratory in the world and a stringent sensory analysis by an independent third party taste panel to ensure authenticity and traceability from tree to table. To guarantee freshness, I bring in newly produced oils twice a year (depending on which hemisphere is harvesting at the time), and I never sell an oil that is over 14 months old.

Hojiblanca - 750 ml / 25.4 oz
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Hojiblanca

Spain, October 2016 - Robust Intensity

The complex green, herbaceous aroma leads to bitterness and a pungency that tickles the throat with healthy polyphenols. Oleoestepa’s Hojiblanca has a ripe olive fruity character, but overall is dominated by big green flavors like artichoke, grass, green tea, mint and nettle.

Chemical Analysis:
Polyphenols: 650       
Oleic Acid: 76.4
DAGs: 95.5


FFA: 0.12  
Peroxide: 5.2  
PPP: <1.0%  



K-232: 1.71           Fruitiness: 5.2  

My Agrumato Olive Oils are all produced by crushing whole ripe fruits with Spanish olives, creating a fusion of flavor between the oil from the olives and the essential oils released from crushing fresh produce. My Infused Olive Oils are flavored by adding essential oils, extracts and concentrates to Extra Virgin olive oil that has already been produced, so there's never any attempt to hide poor quality, rancid oil by simply adding flavor to it.

Blood Orange - 750 ml / 25.4 oz
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Blood Orange

Agrumato Olive Oil

Ripe Blood Oranges and olives are pressed together to form this exceedingly versatile, aromatic, sensory oil. My best selling flavored oil.  

Uses: Saute fish & shellfish, marinate fish & chicken before grilling, dress green salads, enliven fruit salads, substitute for butter in baked goods.

Top pairings: Cranberry-Pear White Balsamic, Grapefruit White Balsamic, Rosé Balsamic

Persian Lime - 750 ml / 25.4 oz
35.00
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Persian Lime

Agrumato Olive Oil

Zesty Persian lime is married with Extra Virgin Olive Oil for an unbelievably fresh, fragrant burst of citrus. 

Uses:  Create silky guacamole, ceviche and salsas, drizzle on fish & chicken, create bright vinaigrettes, great for Latin inspired marinades. 

Top Pairings:  Fig Dark Balsamic, Traditional Dark Balsamic, Grapefruit Rosé Balsamic, Rosé Balsamic