�� Ultra-Premium Extra Virgin Olive Oil Arbequina Ultra-Premium Extra Virgin Olive Oil Mild • California • November 2025 Harvest This California Arbequina extra virgin olive oil is produced from early-harvest olives and crafted to ultra-premium standards, with comprehensive lab testing to confirm freshness, purity, and quality. Gentle in intensity and smooth in character, it is especially well suited for everyday use, delicate dishes, and finishing applications. �� Single Cultivar �� November 2025 Harvest �� Lab Tested �� Cold Extracted �� California �� Quick Specs Cultivar: Arbequina Origin: California, USA Harvest: November 2025 Extraction: First cold extraction Source: Single-origin olive oil Traceability: Fully traceable from grove to mill Quality Assurance: Fully lab tested for freshness, purity, and quality �� Why This EVOO Is Ultra-Premium Single-varietal Arbequina olive oil harvested at peak freshness Cold extracted and lab tested to ensure purity and quality Free from blending, dilution, or defects common in mass-market oils Balanced flavor profile ideal for everyday use and finishing �� Tasting Notes Arbequina is prized for its soft, elegant profile and naturally low bitterness. This oil shows a creamy texture with subtle notes of green almond and fresh artichoke, finishing with a light, clean pepperiness—ideal for bread dipping, fresh vegetables, seafood, and simple preparations where restraint matters. �� Intensity: 3.5 / 10 �� Delicate Robust �� From Grove to Bottle Freshness begins in the grove. Ultra-premium extra virgin olive oil is made from carefully harvested olives and evaluated through both laboratory chemistry and professional sensory assessment to confirm quality, freshness, and flavor integrity. �� What Does Ultra-Premium Mean? The Ultra-Premium (UP) Standard identifies extra virgin olive oils that exceed basic EVOO requirements through stricter chemistry, freshness, sensory, and quality benchmarks. UP oils are lab tested, harvest dated, and evaluated for freshness markers such as Free Fatty Acids (FFA), Peroxide Value (PV), DAGs, PPP, antioxidant content, flavor integrity, and overall quality. Unlike many mass-market olive oils, ultra-premium oils are selected for traceability, freshness, chemistry, and sensory performance. �� Lab Verified Olive Oil Chemistry This Arbequina Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify freshness, purity, antioxidant content, flavor intensity, and cooking performance. These analytical markers help explain why this oil qualifies as ultra-premium and why fresh extra virgin olive oil is associated with antioxidant and anti-inflammatory health benefits. Ultra-Premium Analytics Snapshot 235Biophenols ppm 67%Oleic Acid 0.15%Free Fatty Acid 7.5Peroxide Value <0.6%PPP 94�Gs 5000Squalene ppm 292Alpha-Tocopherols ppm ~397°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Fresh Olive Aroma 4.5 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including green, ripe, grassy, herbal, or nutty notes. Bitterness 0–8 intensity scale Balanced Structure 3.1 / 8 �� LOWMEDIUMHIGH Bitterness is a natural positive attribute in fresh extra virgin olive oil and is often associated with phenolic content. Pungency 0–8 intensity scale Peppery Finish 3.9 / 8 �� SMOOTHPEPPERYROBUST Pungency is the peppery sensation in the throat and is a prized marker of fresh, phenol-rich extra virgin olive oil. Core Freshness, Health & Quality Markers Biophenols / Polyphenols Antioxidant content • higher is better High Antioxidant Content 235 ppm �� LOWUP MIN 150 ppmELITE Biophenols (polyphenols) are naturally occurring antioxidant and anti-inflammatory compounds associated with freshness, oxidative stability, peppery intensity, and many of the health benefits linked to high-quality extra virgin olive oil. Free Fatty Acids / FFA Freshness & olive condition • lower is better Ultra Low Acidity 0.15% �� EXCELLENTUP MAX ≤ 0.3%POOR Lower free fatty acid values indicate healthier olives, careful harvesting, clean extraction, and superior freshness. Oleic Acid Monounsaturated fat content • higher is better Stable Fatty Acid Profile 67% �� LOWHIGH STABILITYELITE Oleic acid is the primary monounsaturated fat in olive oil and contributes to oxidative stability, shelf life, and nutritional quality. Peroxide Value / PV Primary oxidation marker • lower is better Fresh & Stable 7.5 �� FRESHUP MAX ≤ 9OXIDIZED PV measures early oxidation. Lower values indicate a fresher oil with better oxidative stability. PPP / Pyropheophytins Heat & degradation marker • lower is better Minimal Heat Exposure <0.6% �� EXCELLENTUP MAX ≤ 5%AGED Very low PPP values suggest minimal heat exposure, limited aging, and careful storage. DAGs Freshness Index Freshness & heat exposure • higher is better Exceptional Freshness 94% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Antioxidant Support 5000 ppm �� LOWSTRONGELITE Squalene is a naturally occurring antioxidant compound found in olive oil that contributes to freshness, stability, and nutritional value. Alpha-Tocopherols / Vitamin E Natural antioxidant content Vitamin E Rich 292 ppm �� LOWHIGHELITE Alpha-tocopherols are vitamin E compounds that support oxidative stability and contribute to olive oil’s antioxidant profile. Cooking Performance Smoke Point Cooking performance indicator Strong Cooking Performance ~397°F �� LOW~397°FHIGH HEAT Fresh EVOO with low oxidation markers and strong antioxidant content performs well for everyday cooking, sautéing, and roasting. ��️ FinishDrizzle over cooked dishes to highlight delicate fruitiness and preserve freshness. �� DressWhisk with citrus juice or balsamic vinegar for salads, grains, and roasted vegetables. �� CookIdeal for light sautéing and gentle roasting; finish with a fresh pour before serving. �� DipServe with fresh bread, flaky salt, cracked pepper, or dried herbs for a simple tasting experience. ��️ Food Pairings This mild Arbequina olive oil pairs beautifully with fresh bread, leafy green salads, roasted vegetables, mozzarella, burrata, grilled chicken, mild white fish, seafood, and pasta dishes finished with herbs or citrus. Its smooth, balanced character complements foods without overpowering delicate ingredients. �� Pairs Well With Balsamic Vinegars Traditional 12–18 Year Barrel-Aged Balsamic White Balsamic Vinegar Fig Balsamic Vinegar Raspberry or Cherry Balsamic Vinegar Lemon or Honey Ginger White Balsamic These combinations are ideal for salads, bread dipping, grilled vegetables, poultry, seafood, and light pasta dishes. �� Heat Applications Arbequina extra virgin olive oil is well suited for low to moderate heat applications. Use this oil for gentle sautéing, moderate-temperature roasting, or as a finishing oil added just before serving. �� Storage & Freshness Store tightly capped in a cool, dark cabinet away from heat and direct sunlight. For best flavor and nutritional quality, enjoy within several months of opening and within one year of harvest. ���� Recipe Ideas Looking for vinaigrettes, marinades, and simple ways to cook with this Arbequina EVOO? Explore recipes Tips & Tricks �� Nutritional Information Extra virgin olive oil is a single-ingredient food made from fresh olives. It contains no sugar, no sodium, and no cholesterol. Like all oils, it is calorie-dense and should be used as desired for flavor, finishing, and cooking. For detailed serving information, refer to the Nutrition Facts label.
