�� Ultra-Premium Extra Virgin Olive Oil Manzanillo Ultra-Premium Extra Virgin Olive Oil Robust • Spain • November 2025 Harvest This Spanish Manzanillo Ultra-Premium Extra Virgin Olive Oil is layered, structured, and beautifully balanced. It opens with a smooth, creamy almond character that unfolds into lively bitter and sweet green notes, finishing with a persistent peppery lift and rich Spanish craftsmanship. �� Single Cultivar �� November 2025 Harvest �� Lab Tested �� Cold Extracted ���� Spain �� 664 ppm Biophenols �� Quick Specs Cultivar: Manzanillo Origin: Spain Harvest/Crush Date: November 2025 Intensity: Robust 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 Manzanillo crafted to Ultra-Premium standards Cold extracted and fully lab tested at time of olive crush Robust but balanced flavor with depth and structure without harshness Exceptional biophenol content of 664 ppm Excellent oleic acid value of 71% Outstanding freshness marker with 93% DAGs Extremely low PPP at <0.6% Low free fatty acids at 0.25% �� Tasting Notes This robust Spanish Manzanillo is layered and structured with a creamy almond start, followed by bright green notes that lean both bitter and sweet. The finish is lively, persistent, and peppery while remaining beautifully balanced. Use it anywhere you want a confident Spanish-style backbone — grilled steak or chicken, roasted vegetables, hearty greens, lentils, chickpeas, tomato-based pasta, rustic breads, and simple pasta dishes. �� 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 Manzanillo Ultra-Premium Extra Virgin Olive Oil was cold extracted and fully lab tested at the time of olive crush to verify freshness, purity, antioxidant content, flavor intensity, and cooking performance. Its exceptional biophenol content, low free fatty acids, strong oleic acid value, outstanding DAGs freshness marker, and extremely low PPP help explain why this oil qualifies as ultra-premium. Ultra-Premium Analytics Snapshot 664Biophenols ppm 71%Oleic Acid 0.25%Free Fatty Acid 3.7Peroxide Value <0.6%PPP 93�Gs 6604Squalene ppm 168Alpha-Tocopherols ppm ~370°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Balanced Green Fruit 5.0 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including creamy almond, sweet green notes, fresh olive aroma, and bright green character. Bitterness 0–8 intensity scale Balanced Bitterness 3.3 / 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 Lively Pepper Finish 4.0 / 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 Exceptional Antioxidant Content 664 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 Low Acidity 0.25% �� 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 71% �� 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 3.7 �� 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 93% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Very High Natural Squalene 6604 ppm �� LOWNATURAL EVOO COMPOUNDELITE Squalene is a naturally occurring olive oil compound associated with oxidative stability and extra virgin olive oil’s health-forward chemistry profile. Alpha-Tocopherols / Vitamin E Natural antioxidant content Natural Vitamin E 168 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 ~370°F �� LOW~370°FHIGH HEAT Fresh EVOO with low oxidation markers and strong freshness values performs well for sautéing, roasting, finishing, and everyday stovetop cooking. �� Grilled MeatsUse Manzanillo over grilled steak, chicken, pork, lamb, and Mediterranean-style meats for a balanced but confident Spanish-style finish. �� Roasted VegetablesExcellent with roasted broccoli, cauliflower, peppers, potatoes, eggplant, squash, and sheet-pan vegetables. �� Legumes & Hearty GreensDrizzle over lentils, chickpeas, white beans, kale, chard, arugula, and grain bowls for added structure and fresh green lift. �� Rustic Bread & PastaServe with warm bread, flaky salt, cracked pepper, tomato-based pasta, garlic, chili, and fresh herbs. ��️ Food Pairings This robust Spanish Manzanillo pairs beautifully with grilled meats, roasted vegetables, hearty greens, lentils, chickpeas, tomato sauces, rustic breads, aged cheeses, simple pasta dishes, and bold vegetable-forward meals. Its creamy almond opening, bitter-sweet green notes, and lively peppery finish make it ideal for customers who enjoy robust extra virgin olive oils with balance and polish. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Manzanillo 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 Manzanillo while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� bold salads, �� grilled meats, �� roasted vegetables, �� chickpea salads, �� tomato pasta, and �� warm bread. �� Heat Applications Manzanillo is well suited for low to moderate heat applications, including sautéing, roasting, sheet-pan dinners, and everyday cooking. Add a fresh pour just before serving to preserve aroma, texture, and peppery lift. �� 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 Manzanillo for grilled steak, roasted vegetables, tomato pasta, chickpea salads, lentil bowls, garlic bread dipping, charred broccoli, and Spanish-style 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.
