�� Ultra-Premium Extra Virgin Olive Oil Arbosana Ultra-Premium Extra Virgin Olive Oil Mild • USA • November 2025 Harvest This USA-grown Arbosana Ultra-Premium Extra Virgin Olive Oil is smooth, aromatic, and beautifully balanced. Produced from early-harvest olives and fully lab tested for freshness and quality, it offers a soft fruit-forward profile with notes of sweet apple peel, creamy almond, and a gentle dry herb finish. �� Single Cultivar �� November 2025 Harvest �� Lab Tested �� Cold Extracted ���� USA �� 232 ppm Biophenols �� Quick Specs Cultivar: Arbosana Origin: USA Harvest: November 2025 Intensity: Mild Extraction: First cold extraction Source: Single-origin olive oil Quality Assurance: Fully lab tested for freshness, purity, and quality �� Why This EVOO Is Ultra-Premium Single-varietal Arbosana harvested at peak freshness Smooth, fruit-forward profile ideal for everyday use Excellent oleic acid value of 74% Outstanding freshness marker with 96% DAGs Extremely low PPP at <0.6% Very low free fatty acids at 0.12% Mild, balanced flavor verified by professional taste panel assessment �� Tasting Notes Arbosana is prized for its smooth, approachable character and naturally balanced flavor profile. This harvest opens with notes of sweet apple peel and creamy almond, followed by subtle dry herb nuances and a clean finish. Its light bitterness and mild pungency make it exceptionally versatile for everyday cooking, salads, seafood, sautéing, baking, and delicate dishes where a softer olive oil enhances rather than overpowers. �� 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 Arbosana 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. Its very low free fatty acids, excellent oleic acid value, outstanding DAGs freshness marker, and extremely low PPP help explain why this oil qualifies as ultra-premium. Ultra-Premium Analytics Snapshot 232Biophenols ppm 74%Oleic Acid 0.12%Free Fatty Acid 4.9Peroxide Value <0.6%PPP 96�Gs N/ASqualene N/AAlpha-Tocopherols ~406°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Soft Fruit Aroma 4.5 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including sweet apple peel, almond, soft green fruit, or herbal notes. Bitterness 0–8 intensity scale Light Bitterness 3.0 / 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 Mild Pepper Finish 3.0 / 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 Antioxidant Content 232 ppm �� LOWUP MIN 150 ppmELITE Biophenols 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 Exceptionally Low Acidity 0.12% �� 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 74% �� 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 Very Fresh & Stable 4.9 �� 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 96% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Not Reported N/A — LOWNOT AVAILABLEELITE Squalene was not reported for this lot. Other freshness and quality markers confirm this oil’s ultra-premium status. Alpha-Tocopherols / Vitamin E Natural antioxidant content Not Reported N/A — LOWNOT AVAILABLEELITE Alpha-tocopherols were not reported for this lot. The oil remains fully evaluated using the available lab chemistry and professional taste panel data. Cooking Performance Smoke Point Cooking performance indicator Excellent Everyday Cooking ~406°F �� LOW~406°FHIGH HEAT Fresh EVOO with low oxidation markers and strong freshness values performs well for sautéing, roasting, baking, and everyday cooking. �� SaladsUse Arbosana for leafy greens, citrus salads, grain bowls, and delicate vinaigrettes where a smooth olive oil shines. �� SeafoodDrizzle over shrimp, scallops, white fish, or crab dishes where a softer olive oil enhances without overpowering. �� SautéingExcellent for everyday sautéing with vegetables, eggs, mild proteins, and simple weeknight meals. �� BakingIts mild, fruit-forward profile works beautifully in cakes, muffins, quick breads, and citrus desserts. ��️ Food Pairings This mild USA Arbosana pairs beautifully with salads, seafood, sautéed vegetables, baked goods, chicken, white fish, eggs, fresh cheeses, citrus dishes, and delicate pasta preparations. Its smooth apple peel, creamy almond, and subtle dry herb notes make it an ideal everyday extra virgin olive oil for customers who prefer a softer, approachable profile. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Arbosana Ultra-Premium EVOO 1 Tbsp EVOO Marketplace Traditional 18-Year Barrel-Aged Dark Balsamic 1 tsp Dijon mustard Pinch of sea salt Fresh cracked black pepper Directions: Whisk the balsamic and Dijon together. Slowly drizzle in the Arbosana while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� mixed greens, �� tomato salads, �� fresh mozzarella, �� seafood salads, and �� roasted vegetables. �� Heat Applications Arbosana is well suited for sautéing, baking, roasting, and everyday cooking. Its mild flavor and excellent freshness values make it a versatile kitchen staple. �� 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 Use Arbosana for citrus vinaigrettes, seafood marinades, sautéed greens, olive oil cakes, roasted vegetables, fresh mozzarella salads, and everyday cooking. 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.
