�� Ultra-Premium Extra Virgin Olive Oil Miller’s Reserve Ultra-Premium Extra Virgin Olive Oil Medium • Portugal • November 2025 Harvest This Portuguese estate-grown Miller’s Reserve Ultra-Premium Extra Virgin Olive Oil is a beautifully balanced blend of Arbosana and Koroneiki. Refined, elegant, and versatile, it opens with delicate floral aromatics and soft ripe-banana notes, then settles into a creamy, rounded center with a clean peppery lift on the finish. �� Estate-Grown Blend �� November 2025 Harvest �� Lab Tested �� Cold Extracted ���� Portugal �� 368 ppm Biophenols �� Quick Specs Cultivars: Arbosana & Koroneiki Origin: Portugal Harvest: November 2025 Intensity: Medium Extraction: First cold extraction Source: Estate-grown / single-origin production partnership Traceability: Fully traceable from grove to mill Quality Assurance: Fully lab tested for freshness, purity, and quality �� Why This EVOO Is Ultra-Premium Estate-grown blend of Arbosana Koroneiki harvested for freshness Cold extracted and fully lab tested to verify purity and quality Advanced high-vacuum malaxation process to reduce oxygen exposure during extraction Balanced 368 ppm biophenol content for flavor, stability, and peppery lift Excellent oleic acid value of 73% Outstanding freshness marker with 97% DAGs Extremely low PPP at <0.1% Very low free fatty acids at 0.14% �� Tasting Notes Miller’s Reserve opens with delicate floral aromatics and soft ripe-banana notes, then settles into a creamy, rounded center with a clean, pleasing peppery lift on the finish. Its balanced medium intensity makes it a versatile everyday EVOO for vegetables, proteins, grains, dressings, gentle finishing, and cooking — ideal when you want flavor clarity without overpowering the dish. �� Intensity: 5.0 / 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 Miller’s Reserve Ultra-Premium Extra Virgin Olive Oil was cold extracted and fully lab tested to verify freshness, purity, antioxidant content, flavor intensity, and cooking performance. Its balanced biophenol content, 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 368Biophenols ppm 73%Oleic Acid 0.14%Free Fatty Acid 4.1Peroxide Value <0.1%PPP 97�Gs 4100Squalene ppm 383Alpha-Tocopherols ppm ~397°FSmoke Point Professional Taste Panel Assessment Fruitiness 0–8 intensity scale Elegant Fruit Aroma 6.2 / 8 �� LOWMEDIUMHIGH Fruitiness reflects the aromatic character of fresh olives, including delicate floral aromatics, ripe-banana notes, and fresh olive character. Bitterness 0–8 intensity scale Balanced Bitterness 5.1 / 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 Clean Pepper Lift 4.5 / 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 Balanced Antioxidant Content 368 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 0.14% �� 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 73% �� 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 4.1 �� 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 <0.1% �� 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 97% �� AGEDUP MIN ≥ 90%EXCEPTIONAL DAGs decline with time and heat exposure. Higher values indicate exceptional freshness and careful handling. Squalene Naturally occurring antioxidant compound Natural Squalene 4100 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 383 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 ~397°F �� LOW~397°FHIGH HEAT Fresh EVOO with low oxidation markers and strong freshness values performs well for sautéing, moderate-temperature roasting, finishing, and everyday cooking. �� Salads & DressingsUse Miller’s Reserve for leafy greens, grain bowls, citrus dressings, tomato salads, beans, and balanced vinaigrettes. �� VegetablesExcellent over roasted vegetables, sautéed greens, tomatoes, potatoes, asparagus, squash, and simple vegetable-forward dishes. �� ProteinsPair with grilled chicken, pork, lamb, seafood, white fish, shrimp, scallops, and simple roasted proteins. �� Bread & FinishingServe with warm bread, flaky salt, cracked pepper, herbs, pasta, grains, and gentle finishing applications. ��️ Food Pairings This medium-intensity Portuguese EVOO pairs beautifully with fresh bread, leafy green salads, roasted vegetables, tomatoes, grilled chicken, pork, lamb, seafood, pasta finished with herbs or citrus, beans, grains, and gentle finishing dishes. Its floral aromatics, soft ripe-banana notes, creamy center, and clean pepper lift complement foods without overpowering delicate ingredients. �� Perfect Traditional Balsamic Vinaigrette Ingredients: 3 Tbsp Miller’s Reserve 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 Miller’s Reserve while whisking until emulsified. Season with sea salt and black pepper. Perfect for: �� leafy greens, �� tomato salads, �� roasted vegetables, �� poultry, �� seafood, �� beans, and �� bread dipping. �� Heat Applications Miller’s Reserve is well suited for low to moderate heat applications and everyday cooking. Use for sautéing, moderate-temperature roasting, and finishing with a fresh pour before serving to restore aromatics. �� 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 Miller’s Reserve for citrus vinaigrettes, roasted vegetables, grilled chicken, seafood, tomato salads, grain bowls, sautéed greens, pasta with herbs, and warm bread dipping. 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.
