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Peak High-Phenol Lentisca (Robust) – Ultra Premium Extra Virgin Olive Oil

$39.99

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product description

 

Spanish Olive Oil from Fresh Harvest

Robust Intensity — Our exceedingly rare Portuguese variety contains the highest levels of both biophenols and oleocanthal content to date. Oleocanthal is a natural phenolic compound (polyphenol) found exclusively in extra virgin olive oil (EVOO) that acts as a potent anti-inflammatory agent. It is responsible for the characteristic peppery, stinging, or throat-burning sensation experienced when consuming high-quality, fresh olive oil. This example displays unique savory notes with a green almond center, followed by the most intense wasabi and Szechuan Peppercorn finish. Not for the faint of heart.

VERY LIMITED SUPPLY! We could only bottle 78 medium bottles and are only offering this online. 

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting-edge, very technical method preserves the phenolic content, overall chemistry, and flavor characteristics while reducing other oxidation markers.

There are various testing methodolgies and we use the gold standard, HPLC (High-Performance Liquid Chromatography). This ensures our BIOPHENOL numbers are reported accurately and not overinflated. Beware of claims in the marketplace about extraordinarily high levels of phenols, because those are most likely inaccurate and misleading. Our dedication to accuracy with our customers is second to none. HPLC testing is the only testing method recognized by the International Olive Oil Council. 

 

Biophenols:    924  ppm

Oleocanthal:   341  ppm

Oleic Acid:       74.76  ppm  

DAGs:                98.10

FFA:                   0.18

Peroxide:        6.9

PPP:                   <0.5

Squalene:      3,714   ppm

A-Tocopherols:  396  ppm

Organoleptic Taste Panel Assessment

FRUITINESS    3.8

BITTERNESS   4.4

PUNGENCY     4.4

Smoke Point – 388°F

Crush Date: October 2025

Country of origin: Portugal

 

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