Manzanillo Ultra-Premium Extra Virgin Olive Oil
Robust • Spain • Crush November 2025
This Spanish Manzanillo Ultra-Premium extra virgin olive oil opens with a smooth, creamy almond character that gently unfolds into a lively finish of bitter and sweet green notes. Despite its notable intensity, it stays beautifully balanced—delivering depth and structure without overpowering the palate. Elegant and expressive, it elevates fresh vegetables, grilled meats, rustic breads, and simple pasta dishes with rich, fresh Spanish craftsmanship in perfect harmony.
Tasting Notes
This robust Manzanillo is layered and structured with a creamy almond start, then bright green notes that lean both bitter and sweet, finishing lively and persistent. Use it anywhere you want a confident, Spanish-style backbone—over grilled steak or chicken, roasted vegetables, hearty greens, lentils, chickpeas, tomato-based pasta, or warm bread with flaky salt.
Why This EVOO Is Ultra-Premium
- Single-varietal Manzanillo olive oil crafted to Ultra-Premium (UP) standards
- Cold extracted and fully lab tested at time of olive crush to verify freshness and purity
- Fresh, stable chemistry that exceeds common regulatory minimums
- Robust but balanced flavor—depth and structure without harshness
Quick Specs
- Cultivar: Manzanillo
- Origin: Spain
- Harvest/Crush Date: November 2025
- 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
Intensity: 7.5 / 10
Robust 🫒🫒🫒🫒🫒
Finish: Drizzle over grilled vegetables, legumes, soups, or pasta to add robust green structure and a lively finish.
Dress: Whisk with sherry vinegar or lemon and a pinch of salt for bold salads, roasted veggies, and grain bowls.
Cook: Great for sautéing, sheet-pan dinners, and everyday cooking where you want flavor to stand up to heat and ingredients.
Dip: Serve with warm bread, flaky salt, cracked pepper, and herbs—this oil shines as a centerpiece.
This robust Manzanillo EVOO is well suited for low to moderate heat applications and everyday cooking. For best results, use for sautéing, roasting, and finishing—adding a fresh pour just before serving to preserve aroma, texture, and peppery lift.
Measured smoke point: ~370°F (measured at time of crush).
This robust Spanish Manzanillo pairs beautifully with grilled meats, roasted vegetables, hearty greens, lentils, chickpeas, tomato sauces, rustic breads, aged cheeses, and dishes that benefit from bold structure and a lively finish.
It’s especially good on charred broccoli/cauliflower, steak, chicken thighs, and pasta with garlic, chili, and herbs.
This robust Manzanillo EVOO pairs exceptionally well with balsamics that can match its structure—think rich, fruit-forward, and savory-friendly profiles.
Recommended pairings include:
- Traditional 18 Year Barrel Aged Italian Balsamic (Traditional Red Label)
- Black Mission Fig Balsamic (Dark)
- Raspberry Balsamic (Dark)
- Honey Ginger Balsamic (White)
- Sicilian Lemon Balsamic (White)
These combinations are ideal for salads, bread dipping, roasted vegetables, poultry, grilled meats, and bold finishing applications.
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, and quality. These chemical markers confirm compliance with international extra virgin olive oil standards and illustrate how the Ultra-Premium (UP) Standard exceeds minimum regulatory thresholds.
Biophenols (Polyphenols) Content
— higher is better
Polyphenols are antioxidant compounds associated with freshness, stability, and peppery intensity.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium Minimum Value: | 150 ppm | |
| This EVOO (Manzanillo) Value: | 664 ppm | 🫒 |
| LOW | HIGH |
664 ppm
Reference: ~200 ppm ≈ ½ cough • ~800 ppm ≈ 5 coughs
| 🏄 Smooth | Peppery 🌶️🔥 |
This ultra-premium extra virgin olive oil was evaluated by a trained tasting panel and meets international extra virgin olive oil standards.
Scores are reported on a 0–8 intensity scale (higher = more intense).
Fruitiness: 5.0 / 8
8
Bitterness: 3.3 / 8
8
Pungency: 4.0 / 8
8
Free Fatty Acids (FFA)
— lower is better
Free fatty acids indicate oil quality and freshness. Lower values reflect better handling, reduced oxidation, and superior olive condition at harvest.
| IOOC / AOC Maximum Value: | ≤ 0.8% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 0.3% | |
| This EVOO (Manzanillo) Value: | 0.25% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
≤ 0.8%0.25%
Peroxide Value (PV)
— lower is better
Measures primary oxidation. Lower values indicate a fresher, more stable oil.
| IOOC / AOC Maximum Value: | ≤ 20 mEq O₂/kg | |
| Ultra-Premium (UP) Maximum Value: | ≤ 9.0 mEq O₂/kg | |
| This EVOO (Manzanillo) Value: | 3.7 mEq O₂/kg | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
3.7
9
20··· scale continues beyond IOOC limit
Oleic Acid
— higher is better
Primary monounsaturated fat contributing to oxidative stability, shelf life, and nutritional quality.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium (UP) Minimum Value: | ≥ 55% | |
| This EVOO (Manzanillo) Value: | 71% | 🫒 |
| LOW | HIGH |
55%
75%71%
DAGs (1,2-Diacylglycerols)
— higher is better
Freshness indicator used by the AOC. Higher values suggest minimal aging and less heat exposure.
| AOC Minimum Value: | ≥ 35% | |
| Ultra-Premium (UP) Minimum Value: | ≥ 90% | |
| This EVOO (Manzanillo) Value: | 93% | 🫒 |
| LOW | HIGH |
35%
90%
100%93%
PPP (Pyropheophytins)
— lower is better
Increases with heat exposure and aging. Very low values signal minimal processing and exceptional freshness.
| AOC Maximum Value: | ≤ 17% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 5% | |
| This EVOO (Manzanillo) Value: | <0.6% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
5%
17%
20%<0.6%
··· scale continues beyond AOC limit
420°F
~370°F
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/crush.
If the oil begins to taste flat, waxy, or dull, it has passed peak freshness.
Looking for vinaigrettes, marinades, and simple ways to cook with this robust Manzanillo EVOO? Visit our recipe collection for step-by-step instructions and pairing inspiration.
Explore recipes: EVOO Marketplace Recipe Collection
Quick tips: Tips & Tricks
Tip: This robust oil shines in recipes with garlic, herbs, tomato, legumes, grilled proteins, and roasted vegetables.
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.
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