�� Ultra-Premium Extra Virgin Olive Oil Chetoui Ultra-Premium Extra Virgin Olive Oil Robust • Tunisia • November 2025 Harvest • Organic This organic Tunisian Chetoui Ultra-Premium Extra Virgin Olive Oil is bold, structured, and intensely expressive. Produced from early-harvest olives and fully lab tested for freshness and quality, it delivers fresh green bitterness reminiscent of dandelion and herbs, a subtle sweet berry finish, and a strong peppery kick. �� Single Cultivar �� November 2025 Harvest �� Lab Tested �� Cold Extracted ���� Tunisia �� 733 ppm Biophenols �� Quick Specs Cultivar: Chetoui Origin: Tunisia Harvest: November 2025 Intensity: Robust Production: Organic 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 organic Chetoui harvested at peak freshness Bold, robust profile with strong peppery intensity Exceptional biophenol content of 733 ppm Excellent oleic acid value of 65% Outstanding freshness marker with 94% DAGs Extremely low PPP at <0.6% Very low free fatty acids at 0.21% Robust flavor verified by professional taste panel assessment �� Tasting Notes Chetoui is prized for its bold, green, highly structured profile. This organic Tunisian harvest opens with fresh green bitterness reminiscent of dandelion and herbs, followed by a subtle sweet berry finish and a strong peppery kick. Its balanced fruitiness and bitterness make it a standout robust extra virgin olive oil for grilled meats, roasted vegetables, beans, lentils, tomato dishes, hearty greens, crusty bread, and bold Mediterranean foods. �� Intensity: 7.5 / 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 organic Chetoui 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 exceptional biophenol content, low free fatty acids, strong DAGs freshness marker, and extremely low PPP help explain why this oil qualifies as ultra-premium. Ultra-Premium Analytics Snapshot 733Biophenols ppm 65%Oleic Acid 0.21%Free Fatty Acid 6.1Peroxide Value <0.6%PPP 94�Gs 4023Squalene ppm 447Alpha-Tocopherols ppm ~379°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Balanced Green Fruit 4.8 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including green fruit, herbs, sweet berry notes, and fresh olive aroma. Bitterness 0–8 intensity scale Fresh Green Bitterness 4.3 / 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 Strong Peppery Kick 3.8 / 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 Exceptional Antioxidant Content 733 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 Very Low Acidity 0.21% �� 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 65% �� 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 6.1 �� 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 High Natural Squalene 4023 ppm �� LOWNATURAL EVOO COMPOUNDELITE Squalene is a naturally occurring olive oil compound associated with extra virgin olive oil’s health-forward chemistry profile. Alpha-Tocopherols / Vitamin E Natural antioxidant content Natural Vitamin E 447 ppm �� LOWNATURAL ANTIOXIDANTELITE Alpha-tocopherols are natural vitamin E compounds that contribute antioxidant protection and help support oil stability. Cooking Performance Smoke Point Cooking performance indicator Excellent Everyday Cooking ~379°F �� LOW~379°FHIGH HEAT Fresh EVOO with low oxidation markers and strong freshness values performs well for sautéing, roasting, finishing warm dishes, and everyday Mediterranean cooking. �� Grilled MeatsUse Chetoui as a bold finishing oil for steak, lamb, grilled chicken, burgers, and Mediterranean-style meats. �� Roasted VegetablesExcellent over roasted cauliflower, carrots, potatoes, eggplant, peppers, squash, and other hearty vegetables. �� Hearty GreensDrizzle over kale, chard, arugula, broccoli rabe, and bitter greens where its peppery structure shines. �� Crusty BreadServe with flaky salt, cracked pepper, and herbs for a bold dipping oil experience. ��️ Food Pairings This robust organic Tunisian Chetoui pairs beautifully with grilled meats, roasted vegetables, hearty greens, crusty bread, beans, lentils, chickpeas, tomato dishes, soups, root vegetables, and bold Mediterranean foods. Its fresh green bitterness, herbal character, subtle sweet berry finish, and strong peppery kick make it an ideal finishing oil for customers who enjoy structured, assertive extra virgin olive oils. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Chetoui 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 Chetoui while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� hearty greens, �� tomato salads, �� bean salads, �� grilled meats, �� roasted vegetables, and �� crusty bread. �� Heat Applications Chetoui is well suited for sautéing, roasting, and everyday robust Mediterranean cooking. Its bold flavor also makes it excellent as a finishing oil after cooking. �� 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 Chetoui for grilled steak, roasted vegetables, lentil salads, tomato bean dishes, hearty greens, rustic soups, grilled bread, and bold Mediterranean marinades. 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.
