This selection features extra virgin olive oils with naturally low acidity, all below 0.2%—a level reached only by the finest producers.
In extra virgin olive oil, acidity below 0.3% is widely recognised as a marker of high quality, reflecting healthy fruit, early harvesting, and rapid, precise extraction. Extra Virgin Olive Oils below 0.2% sit at the very top of this spectrum, representing the most technically refined and carefully produced expressions.
These extra virgin olive oils offer exceptional purity, balance, and freshness, allowing olive variety and terroir to express themselves with clarity and elegance.
Low in Acidity 0.15%
Cuadrat Valley Fontfleurie extra virgin olive oil is a refined expression of Arbequina olives grown within the Les Garrigues protected designation of origin (PDO), in Lleida, Catalonia. This historic appellation is recognised for its dry climate and limestone soils, which contribute to slow ripening and aromatic precision. The olives are cold extracted to preserve freshness, flavour integrity, and natural nutritional compounds.
The sensory profile is balanced and articulate. On the nose, it reveals a fresh green fruitiness with notes of cut grass, green almond, tomato, and artichoke. The palate opens gently with a naturally sweet entry, followed by a delicate bitterness and light spiciness, finishing with a persistent almond note. Its very low acidity reflects careful harvesting and precise extraction, ensuring clarity and purity.
Cuadrat Valley Fontfleurie is a DOP Les Garrigues extra virgin olive oil valued for its definition, balance, and regional identity, offering an authentic expression of Arbequina grown in one of Spain’s most respected olive oil denominations.
SUGGESTED MATCHING FOOD
Elegant and versatile, this PDO extra virgin olive oil is particularly suited to raw and finishing applications—from salads and toasted bread to fish and lightly cooked meats—where its finesse enhances ingredients without overpowering them.
High Polyphenol extra virgin olive oil 898Mg/Kg lab-tested. Check the lab-analysis here.
TRADITION AND INNOVATION
Cornicabra native varietal is not only valued for its agricultural hardiness, but also for the high polyphenol content and quality of the oils obtained from it.
This is the most traditional varietal in Toledo area, where experience makes virtue. Through a careful extraction at the mill we obtain this oil with a high amount of antioxidants.
It is the only olive variety protected by the Designation of Origin Montes de Toledo, to which we belong.
Due to its resistance to our cold winters and hot summers, Cornicabra has been, since ancient times, the dominant variety in Castille -La Mancha.
SUGGESTED MATCHING FOOD
Cornicabra high polyphenol extra virgin olive oil enhances spoon dishes, rice, pasta and vegetable pizzas. It pairs perfectly with roasts, lamb and stews. Try it on vegetable barbecues, especially artichokes, aubergines, courgettes or salads based on endive leaves or watercress. Delicious on intense chocolate preparations, such as mousses and coulant!
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
High Polyphenol extra virgin olive oil 898Mg/Kg lab-tested. Check the lab-analysis here. Polyphenol content
Why Polyphenols are so important?
Manzanilla olive variety original from Cáceres, it has adapted perfectly to the soil and climate of Toledo, giving us a singular juice, scented and structured, hard to confuse with other varieties.
Manzanilla high polyphenol extra virgin olive oil responds to a dare assumed by Casas de Hualdo, whom the most demanding customers proposed to bottle this Manzanilla separately. It’s balanced between bitter and spicy, with persistence on the mouth.
Intense fruity with reminders of green tomato, green banana, chicory and basil.
SUGGESTED MATCHING FOOD
Manzanilla high polyphenol extra virgin olive oil Casas de Hualdo combines perfectly with robust spoon dishes such as lentil stew, cocido madrileño or bush meat. It’s ideal to elaborate sauces such as Spanish sauce, boletus sauce or even bolognese.
Perfect match to baked fish. We recommend trying it in carpaccio salads of codfish with orange and capers, a dash of balsamic vinegar and Casas de Hualdo Manzanilla EVOO.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
Check the official lab-analysis
High Polyphenol Arbequina & Cornicabra · Estate Grown · Cold Extracted
This organic EVOO is produced on the certified estate of Casa de Hualdo, in central Spain, where olives are cultivated under strict organic standards and harvested early to preserve freshness, structure, and natural antioxidants.
Made exclusively from Arbequina and Cornicabra olives, this estate EVOO is cold extracted below 25°C, a process that protects aromatic compounds and delivers a naturally high polyphenol concentration of 826 mg/kg and low acidity 0,16%—verified at origin thru an independent lab analysis.
SUGGESTED MATCHING FOOD (How to use this organic EVOO)
Thanks to its balance and clarity, this organic EVOO performs exceptionally well in raw and finishing applications, including:
Fresh salads and tomato dishes, Grilled or cured fish, Steamed or grilled vegetables, Gazpacho, hummus, and legume dishes and soft cheeses with artisan bread
It is an ideal everyday high polyphenol organic EVOO for those who value measured intensity, nutritional integrity, and estate provenance.
Check the official lab-analysis
High polyphenol extra virgin olive oils are highly valued for their health benefits. They are high in antioxidants, including polyphenols such as hydroxytyrosol, which are known to have anti-inflammatory and cardiovascular benefits.
They are also a good source of monounsaturated fats, which are linked to improved heart health and reduced risk of chronic diseases.
It shows a beautiful green color streaked with yellow, clear. On the nose with a intense green fruitiness that gives balsamic and almost menthol nuances reminiscent of nettle and field grasses.
SUGGESTED MATCHING FOOD
Excellent on vegetable and legume soups, grilled tuna steak and porcini, grilled red meats, aged pasta filata cheeses.
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Check the official lab-analysis
There are notes of field lettuce on the palate, along with hints of black pepper and almond in the aftertaste.
Bitterness and spiciness are well balanced.
SUGGESTED MATCHING FOOD
This organic extra virgin olive oil can be served it with octopus carpaccio, swordfish salads, tomatoes au gratin, baked radicchio, artichoke soup, pasta with meat sauce, grilled tuna, roasted fowl, or hard cheeses.
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“Basilio was my uncle.
To him I dedicate this oil made from Frantoio, Leccino, Moraiolo and San Felice olives harvested in October.
In my opinion it is good everywhere” Claudia Pompjli
Basilio Extra Virgin Olive Oil is made in the Macciano hills in the heart of Umbria region. It has a very intense and harmonious flavors with a fruity and artichoke heart aroma.
High in Polyphenols, Basilio Extra virgin olive oil Oro di Giano is great for your health thanks to the high presence of antioxidants.
SUGGESTED FOOD MATCHING
It is perfect on dishes such us soups, braised lamb, or steak and roasted vegetables.
[elementor-template id="16988"]Laboratory analysis confirms excellent parameters, including very low free acidity (0.17%), peroxide values of 4.41 meq O₂/kg, and a polyphenol content of 462mg/kg.
This organic extra virgin olive oil is a carefully balanced blend of Frantoio, Leccino, Pendolino, Bianchera, and Buža, produced in the northern Adriatic region of Istria, Croatia, between the coastal areas of Karigador (Brtonigla) and Zambratija (Savudrija).
The olive groves grow on soils rich in limestone and the characteristic red Mediterranean earth of Istria, a combination that contributes to the development of complex aromatic compounds and distinctive organoleptic qualities. The proximity to the Adriatic Sea and the mineral-rich terrain create ideal conditions for producing structured and expressive extra virgin olive oil.
SUGGESTED MATCHING FOOD
This versatile extra virgin olive oil enhances both raw and cooked dishes. It pairs beautifully with vegetable soups, grilled or sautéed vegetables, and pasta preparations. It also complements meat dishes, adding aromatic freshness and depth, and performs exceptionally well as a finishing extra virgin olive oil in a wide range of Mediterranean recipes.
HIGH POLYPHENOL EVOO with its 545mg/Kg lab-tested analysis.
Check the official lab analysis of this EVOO.
Harvested in the first week of October, when the organic Arbequina olive is still green, this exceptional oil is considered as an elixir.
It is distinguished by a freshness and a marked ardour, with vegetal notes. It leaves a subtle taste of chilli and pepper in the mouth. On average, 11 kg of organic Arbequina olives are needed to obtain 1 litre of ELIXIR. With a very low acidity level, it ranks among the great olive oil vintages.
SUGGESTED MATCHING FOOD
Great on raw seafood, tomatoes and pasta wellness morning routine usage, morning routine.
Il Ragazzaccio is an organic Leccino Extra Virgin Olive Oil is a cultivar profile Leccino olive tree.
Its polyphenol content is 545mg/Kg with an exceptional low acidity 0.19% indicating healthy olives, rapid processing after harvest, and outstanding production quality.
Olive Oil, Our True Passion | QUERCIAMATTA
Our extra virgin olive oil is produced from our 7-hectare estate, where we cultivate the Frantoio and Leccino varieties, together with Moraiolo on the higher, stonier slopes.
2019 marked our first harvest—our Year Zero. Anno Zero is the name of our collection of extra virgin olive oils, celebrating the beginning of our journey and our commitment to producing exceptional olive oil.
Leccino extra virgin olive oil presents a strong grassy flavors, harmonious and penetrating. The flavor is elegant and remembers the fresh olive, just cut green grass, the bitter of the artichoke-leaf followed by well balanced peppery notes.
SUGGESTED MATCHING FOOD
This single variety Leccino olive oil Great on salads, pasta and risotto, dipping and on seafood.
[elementor-template id="16988"]The result is an EVOO well balanced, high in polyphenols with its 724mg/kg and very low acidity 0.10%
Reserva de Familia extra virgin olive oil is a blend made by milling small batches of olives from the best plots on the Hualdo estate, from our four varieties of olive tree: arbequina, picual, cornicabra and manzanilla. Each variety is harvested on a different days, all of them are tasted until the best of each variety is achieved.
SUGGESTED MATCHING FOOD
Reserva de Familia extra virgin olive oil Casas de Hualdo brings elegance and persistence to complex dishes, such as seafood risotto, venison stew in red wine or cheeks in chocolate sauce. Combine it with vegetables such as chard cake, brussels sprouts, spinach, stuffed tomatoes and roast peppers. If you prefer a salad, combine it with rocket leaves, with radishes and fresh onions. Simply enjoy all its nuances on top of some noble sausages and aged cheeses.
Laboratory analysis reveals excellent chemical parameters, including very low free acidity (0.10%), low peroxide values, and a polyphenol content of 522mg/kg, placing this oil among the structured extra virgin olive oils of the Adriatic region.
This organic monovarietal extra virgin olive oil is produced from the Buža cultivar, one of the most characteristic olive varieties of Istria, Croatia, cultivated in the coastal areas of Karigador (Brtonigla) and Zambratija (Savudrija) along the northern Adriatic.
SUGGESTED MATCHING FOOD
This elegant organic EVOO low acidity is ideal used raw, where its aromatic freshness can enhance delicate dishes. It pairs beautifully with leek or pea puréed soups, fish risotto or barley risotto with vegetables, and pasta with shellfish. It also complements steamed or baked fish fillets, white meats or roast beef, fresh cheeses, and is particularly enjoyable drizzled over seasonal salads.
This refined condiment is obtained through the simultaneous cold extraction of organic olives and freshly harvested organic lemons, creating a naturally aromatic oil with exceptional freshness and balance. The olives and lemons are crushed together during milling, allowing the citrus essential oils to integrate seamlessly with the olive fruit, resulting in a vibrant and authentic flavour.
Harvested on 17 November 2025, this small-batch production captures the bright fragrance of fresh lemon combined with the smooth structure of extra virgin olive oil. The result is a condiment with intense citrus aromas, lively freshness, and a harmonious flavour profile that enhances a wide range of dishes.
he olives are harvested mechanically and manually and processed within six hours in the estate’s own Pieralisi continuous-cycle mill, with extraction carried out at temperatures below 27°C. Malaxation takes place in a nitrogen atmosphere, preserving freshness and protecting the oil from oxidation. The condiment is then stored in temperature-controlled stainless steel tanks between 14–16°C to maintain its aromatic integrity throughout the year.
Production is limited to 550 litres, available in 250 ml bottles, reflecting the artisanal nature of this organic citrus-infused condiment.
SUGGESTED MATCHING FOOD
This organic lemon olive oil condiment enhances fish and white meat dishes and brings freshness to red meat carpaccio, steamed vegetables, and dips. It also adds a fragrant citrus note to desserts and pastries, offering a refined finishing touch to both savoury and sweet preparations.
AWARDED BEST EVOO SINGLE VARIETY MEDIUM FRUITY 2021 FLOIS OLEI (one of the most prestigious International EVOO guide) made from Millennial trees.
Check the official lab-analysis
PITTED EXTRA VIRGIN OLIVE OIL, WHY IS IT BETTER?
Pitted extra virgin olive oils are better because they are made from olives that have been carefully pitted before centrifugation(or pressing using an old, but more recognizable term). This process results in a smoother and cleaner flavor profile HIGH IN POLYPHENOLS and ANTIOXIDANTS, as the bitterness from the pits is removed. Pitted olive oils also tend to have a longer shelf life.
SUGGESTED FOOD MATCHING
Itran’s pitted extra virgin olive oil Madonna Dell’Olivo is great with game and legume soups as well as baked or roasted vegetable and meats.
[elementor-template id="16988"]Low in Acidity 0.15%
Cuadrat Valley Fontfleurie extra virgin olive oil is a refined expression of Arbequina olives grown within the Les Garrigues protected designation of origin (PDO), in Lleida, Catalonia. This historic appellation is recognised for its dry climate and limestone soils, which contribute to slow ripening and aromatic precision. The olives are cold extracted to preserve freshness, flavour integrity, and natural nutritional compounds.
The sensory profile is balanced and articulate. On the nose, it reveals a fresh green fruitiness with notes of cut grass, green almond, tomato, and artichoke. The palate opens gently with a naturally sweet entry, followed by a delicate bitterness and light spiciness, finishing with a persistent almond note. Its very low acidity reflects careful harvesting and precise extraction, ensuring clarity and purity.
Cuadrat Valley Fontfleurie is a DOP Les Garrigues extra virgin olive oil valued for its definition, balance, and regional identity, offering an authentic expression of Arbequina grown in one of Spain’s most respected olive oil denominations.
SUGGESTED MATCHING FOOD
Elegant and versatile, this PDO extra virgin olive oil is particularly suited to raw and finishing applications—from salads and toasted bread to fish and lightly cooked meats—where its finesse enhances ingredients without overpowering them.
Check the official lab-analysis
We present this blend extra virgin olive oil, crafted from Picual and Arbequina varieties—with Arbequina as the predominant cultivar—in a convenient format for everyday use.
With its fine and smooth structure, this extra virgin olive oil is perfect for those who appreciate delicate nuances—green grass and tomato plant—harmoniously balanced with fruity notes of green banana, apple, and avocado.
SUGGESTED MATCHING FOOD
Pleasant and silky, it makes a refined complement to a wide variety of dishes. Highly versatile for daily use, whether drizzled over salads or used in cooking.
This blend adds a subtle touch to beef tenderloin with mushrooms, roasted potatoes, or baby broad beans with jamón and poached egg. Try it with scrambled prawns and spring garlic, or in vegetable terrines. It’s also delicious over fusilli with mushroom and truffle sauce.
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Multi-awarded & Lab-tested selection of high polyphenol olive oil extra virgin with over 500 mg/kg.
According to the European Food Safety Authority, olive oil must contain more than 250 mg/kg of polyphenols to qualify for health claims. However, experts suggest that only oils exceeding 500 mg/kg should be considered high-phenolic olive oil.
Carefully imported vis sir-freight and temperature-controlled containers to preserve its exceptional quality and potency.
Check our up coming olive oil tasting events
