Miller’s Reserve Ultra-Premium Extra Virgin Olive Oil
Medium • Portugal • Harvest November 2025
Miller’s Reserve extra virgin olive oil is a Portuguese estate-grown blend of Arbosana and Koroneiki, crafted for exceptional balance and elegance. Balanced in intensity and refined in character, it’s a versatile everyday EVOO for finishing, dressings, and cooking—delivering elegance now and stability over time.
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. It’s beautifully balanced for vegetables, proteins, grains, and gentle finishing—ideal when you want flavor clarity without overpowering the dish.
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
- Produced with an advanced high-vacuum malaxation process to reduce oxygen exposure during extraction
- Designed for better stability, stronger chemistry, and clean, expressive flavor
- Free from blending, dilution, or defects common in mass-market “EVOO”
Quick Specs
- Cultivars: Arbosana & Koroneiki
- Origin: Portugal
- Harvest: November 2025
- Extraction: First cold extraction (cold extracted)
- Source: Estate-grown / single-origin production partnership
- Traceability: Fully traceable from grove to mill
- Quality Assurance: Fully lab tested for freshness, purity, and quality
Intensity: 5.0 / 10
Robust 🫒🫒🫒🫒🫒
Finish: Drizzle over cooked dishes to highlight aromatics and preserve freshness.
Dress: Whisk with citrus juice or balsamic vinegar for salads, grains, roasted vegetables, and beans.
Cook: Great for sautéing and roasting; finish with a fresh pour before serving for peak flavor.
Dip: Serve with warm bread, flaky salt, cracked pepper, and herbs for a simple tasting experience.
Miller’s Reserve is well suited for low to moderate heat applications and everyday cooking. Like all high-quality extra virgin olive oils, it performs best when used thoughtfully—cook with it, then finish with a small fresh drizzle to restore aromatics.
For best results, use this oil for sautéing, moderate-temperature roasting, or as a finishing oil added just before serving to preserve aroma and flavor.
This medium-intensity Portuguese EVOO pairs beautifully with fresh bread, leafy green salads, roasted vegetables, tomatoes, grilled chicken, pork, lamb, seafood, and pasta finished with herbs or citrus.
Its creamy body and clean pepper lift complement foods without overpowering delicate ingredients.
Miller’s Reserve pairs exceptionally well with balanced, fruit-forward barrel-aged balsamic vinegars that complement its creamy center and clean pepper finish.
Recommended pairings include:
- Traditional 18 Year Barrel Aged Italian Balsamic (Traditional Red Label)
- 12 Year White Barrel Aged Italian Balsamic (A-Premium White Label)
- Black Mission Fig Balsamic (Dark)
- Raspberry Balsamic (Dark)
- Sicilian Lemon Balsamic (White)
- Honey Ginger Balsamic (White)
These combinations are ideal for salads, bread dipping, roasted vegetables, poultry, seafood, fruit-forward dishes, and light desserts.
This Miller’s Reserve Ultra-Premium Extra Virgin Olive Oil was cold extracted and fully lab tested 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.
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 (Miller’s Reserve) Value: | 368 ppm | 🫒 |
| LOW | HIGH |
150 ppm
368 ppm
Reference: ~200 ppm ≈ ½ cough • ~800 ppm ≈ 5 coughs
| 🏄 Smooth | Peppery 🌶️🔥 |
Organoleptic Taste Panel
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: 6.2 / 8
8
Bitterness: 5.1 / 8
8
Pungency: 4.5 / 8
8
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 (Miller’s Reserve) Value: | 0.14% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0.14%
≤ 0.3%
≤ 0.8%
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 (Miller’s Reserve) Value: | 4.1 mEq O₂/kg | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0
4.1
9
20
scale continues beyond IOOC limit
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 (Miller’s Reserve) Value: | 73% | 🫒 |
| LOW | HIGH |
50%55%
73%
75%
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 (Miller’s Reserve) Value: | 97% | 🫒 |
| LOW | HIGH |
0%
35%
90%
100%
97%
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 (Miller’s Reserve) Value: | <0.1% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0%
5%
17%
20%
<0.1%
scale continues beyond AOC limit
(No IOOC/AOC standard.)
(No IOOC/AOC standard.)
which can lower real-world performance and create the misconception that EVOO can’t be used for cooking.
420°F
low 300s°F
~397°F
Exceptional ultra-fresh EVOOs can reach smoke points approaching 420°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.
If the oil begins to taste flat or waxy, it has passed peak freshness.
Looking for vinaigrettes, marinades, and simple ways to cook with this Miller’s Reserve EVOO? Visit our recipe collection for step-by-step instructions and pairing inspiration.
Explore recipes: EVOO Marketplace Recipe Collection
Quick tips: Tips & Tricks
Tip: For best results, choose recipes that match the oil’s intensity (Mild, Medium, or Robust).
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.
