Country: Tunisia
Intensity: Robust

This extraordinarily intense extra virgin registers the highest polyphenol count of the season. It displays a spectacularly aromatic nose with savory notes of wheatgrass, artichoke heart and ample bitterness.

Pronunciation: SHUH TOO EE

Organoleptic Taste Assessment:
Fruitiness: 5.0
Bitterness: 4.0
Pungency: 4.5

Laboratory Analysis:
Biophenols: 828.6 ppm* (see notes on testing methods below. Some tests are not the accepted standard and can double or even triple the reported phenol score.)

FFA: 0.20
Oleic Acid: 65.63
Peroxide: 4.71
DAGs: 91.8
PPP: 1.1
Squalene 3,364.8
A-Tocopherols 415.3

Smoke Point: 375F

*How accurately tested is the olive oil you buy?

Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.

Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)

Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography)

Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which can double (eventriple) the amount of biophenols reported.

This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!