Spanish Manzanillo Extra Virgin Olive Oil

Spanish Manzanillo Extra Virgin Olive Oil

A robust, ultra-premium single varietal EVOO cold-pressed in November 2025 from Manzanillo olives in the Andalusian tradition — Spain's most iconic olive-growing region and the heartland of Spanish olive oil culture. Manzanillo is one of the world's most widely grown olive varieties, celebrated for its versatility as both a table olive and an oil olive, and for a flavor profile that balances creamy approachability with genuine robust character. At 664 ppm biophenols, this expression of Manzanillo delivers far more polyphenol potency than the variety typically achieves — a result of harvest timing, production precision, and UP Certified quality standards that leave nothing to chance.

Olive Variety & Origin — Single varietal Manzanillo olives, Spain. Andalusian-style growing tradition, November 2025 Northern Hemisphere harvest. Cold-pressed within hours of harvest to preserve maximum biophenol content, freshness chemistry, and the full aromatic profile that defines a genuinely exceptional Spanish EVOO.

Flavor Profile — Robust and beautifully structured. Opens with a smooth, creamy almond tone — warm, inviting, and immediately familiar as the signature of great Manzanillo. The flavor builds into lively bitter and sweet green notes that add complexity and dimension, creating a dynamic mid-palate that moves rather than sits still. The finish brings real pungency and pepper — present, assertive, and sustained in a way that confirms the 664 ppm biophenol count with complete authority.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 664 ppm — the second highest in the Redstone collection, exceeded only by the Tunisian Chetoui. DAG freshness score: 92.7 — UP Certified, confirming genuine freshness and quality integrity from harvest to bottle.

Available Sizes — 200 mL · 375 mL · 750 mL

Storage — Store in a cool, dark place away from heat and direct sunlight. Best consumed within 18 months of the November 2025 crush date for peak flavor, freshness, and nutritional potency. Best used as a raw finishing oil to preserve the full 664 ppm biophenol benefit.

Type — Single varietal extra virgin olive oil (EVOO) — Spanish Manzanillo, Andalusian tradition

664 ppm biophenols places Spanish Manzanillo in the top tier of commercially available EVOOs worldwide — a concentration level that delivers clinically meaningful health benefits with every drizzle and that the vast majority of olive oils sold anywhere, at any price, cannot approach. The UP Certified 92.7 DAG score confirms these polyphenols are fully intact and the oil is genuinely fresh — not a high starting number diminished by degradation.

Heart health — At 664 ppm biophenols, this oil delivers oleocanthal and oleacein at a concentration well above the thresholds associated with meaningful cardiovascular protection in clinical research. Both compounds are shown to support healthy cholesterol levels, reduce blood pressure, protect endothelial function, and contribute to the cardiovascular benefits the Mediterranean diet is built on. The European Food Safety Authority has authorized specific health claims for olive oil polyphenols — at 664 ppm, this oil delivers a meaningful daily contribution with normal culinary use.

Antioxidant-rich — At 664 ppm, this oil is more than 2.6 times the 250 ppm threshold associated with significant clinical antioxidant activity and more than 3.3 times the 200 ppm general health benefit recommendation. These polyphenols — oleocanthal, oleacein, hydroxytyrosol, and tyrosol among them — are among the most potent dietary antioxidants known, protecting cells from oxidative damage and supporting long-term cellular health with every use.

Anti-inflammatory — Oleocanthal at 664 ppm concentration mirrors the anti-inflammatory action of ibuprofen at a molecular level with genuinely significant potency. The real pungency and pepper this oil delivers at the finish is the direct sensory signal of oleocanthal present at high concentration — measurable, sustained, and clinically meaningful. Research consistently and specifically links high-polyphenol EVOO consumption to reduced markers of chronic systemic inflammation — and at 664 ppm, this oil sits near the very top of what dietary sources can deliver.

Why 664 ppm Spanish Manzanillo matters:

• 664 ppm in context — grocery store EVOO typically tests 50–150 ppm; most premium EVOOs reach 200–400 ppm; 664 ppm places this oil among the top few percent of EVOOs available commercially worldwide
• 664 ppm within the collection — second only to the Tunisian Chetoui at 733.3 ppm; 52% higher than the Portuguese Cobrançosa at 436 ppm; more than double the Chilean Arbequina at 319.9 ppm
• Manzanillo at this polyphenol level — standard Manzanillo oils, even well-made ones, typically test well below 664 ppm; achieving this concentration requires precise harvest timing, rapid cold-pressing, and quality control at every stage
• DAG score 92.7 — UP Certified composite freshness verification confirming the 664 ppm biophenol count is intact and the oil has not undergone meaningful degradation from harvest to bottle
• UP Certified standard — independent verification requiring chemistry, freshness, and sensory standards well beyond basic extra virgin classification; not self-declared
• Andalusian terroir advantage — Andalusia's climate — intense summer heat, mild winters, and the specific soil profiles of Spain's southern growing regions — produces olives under stress conditions that naturally drive higher polyphenol accumulation

100% pure, single varietal, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Spanish Manzanillo Extra Virgin Olive Oil Nutrition Chart

Serving Size: 14.175g (1 tablespoon) | Servings Per Container: 25

Calories: 120

Total Fat 14g — 18% Daily Value
Saturated Fat 2g — 10% Daily Value
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g

Cholesterol 0mg — 0% Daily Value
Sodium 0mg — 0% Daily Value
Total Carbohydrate 0g — 0% Daily Value
Dietary Fiber 0g — 0%
Total Sugars 0g
Includes 0g Added Sugars — 0%
Protein 0g — 0% Daily Value

Vitamin D 0mcg — 0%
Calcium 0mg — 0%
Iron 0mg — 0%
Potassium 0mg — 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Why Our Olive Oil Fat Profile Matters for Your Health

With 120 calories per tablespoon, our olive oil delivers 14g of total fat — predominantly 10g of heart-healthy monounsaturated fat (MUFAs), the type associated with cardiovascular wellness and the foundation of the Mediterranean diet. It contains zero cholesterol, zero sodium, zero carbohydrates, and zero sugars, making it an ideal choice for keto, paleo, low-sodium, and heart-healthy lifestyles.

Learn More About Olive Oil Quality & Nutrition

Olive Oil Over View

USDA Olive Oil Grades & Quality Standards – Official U.S. Government Guide.

Ultra-Premium Extra Virgin Olive Oil Production Requirements – UP Standard

On the palate

Spanish Manzanillo opens with a smooth, creamy almond tone — warm, welcoming, and immediately expressing the variety's characteristic approachability despite its robust intensity. It is an opening that draws you in before the full character arrives. Then the flavor builds — lively bitter and sweet green notes move through the mid-palate with genuine energy, creating a dynamic, shifting complexity that is distinctly Andalusian in spirit. The bitterness is structured and intentional, the sweetness of the green notes providing a counterpoint that keeps the profile balanced and never one-dimensional. The finish is where Manzanillo at 664 ppm makes its definitive statement — real pungency and pepper, building at the back of the throat with the sustained warmth of oleocanthal at high concentration, long and assertive and completely without apology. The 92.7 DAG score is evident throughout — this oil is vivid, alive, and at the peak of what it is supposed to be.

Approachable enough to invite you in, robust enough to stay with you. The great Spanish EVOO paradox — and Manzanillo at this level resolves it perfectly.

What it pairs with

• Proteins — Grilled ribeye, lamb chops, pork shoulder, chicken thighs, grilled tuna, swordfish, salt cod
• Vegetables — Roasted tomatoes, peppers, eggplant, zucchini, artichokes, broccoli, cauliflower
• Carbs — Tomato-based pasta, sourdough, ciabatta, bruschetta, gazpacho, farro, grain bowls
• Dairy — Manchego, aged sheep's cheese, burrata, fresh ricotta, feta, aged parmesan
• Cuisine styles — Spanish, Andalusian, Italian, Mediterranean, North African, modern European

Balsamic pairings from Redstone

The creamy almond opening, sweet green mid-palate, and bold pepper finish of Spanish Manzanillo create a distinctive pairing profile that rewards partners with body and complexity. Top picks: Traditional Balsamic for the classic robust Spanish EVOO pairing — the aged sweetness balancing the structured bitterness and pepper in a combination that is deeply satisfying and genuinely Iberian in spirit; Pomegranate Balsamic for a bold, tart contrast that amplifies the lively green notes with a bright, fruity tension; and Sicilian Lemon White Balsamic to cut through the robust intensity with clean citrus brightness for a vivid, structured vinaigrette that showcases the almond and green character beautifully.

The story behind the variety

Manzanillo is Spain's ambassador to the world — one of the most widely planted and most globally recognized olive varieties, grown from its Andalusian homeland across the Americas, Australia, and the Mediterranean. It takes its name from its apple-like shape (manzana means apple in Spanish), and it is prized equally as a table olive and an oil olive for the quality and versatility it delivers in both roles. In Andalusia — the sun-scorched southern region that produces approximately 80% of Spain's olive oil — Manzanillo has been the backbone of the local oil tradition for centuries, shaped by the region's intense summer heat, mild winters, and the specific terroir of its ancient groves.

What distinguishes this particular expression of Manzanillo is the 664 ppm biophenol count — a figure that reflects precise harvest timing, cold-pressing within hours of picking, and UP Certified quality control at every stage. Standard Manzanillo production, even from quality producers, typically yields oils well below this concentration. Achieving 664 ppm requires harvesting at the optimal moment in the olive's phenolic cycle, moving the fruit to the press with minimal delay, and maintaining quality standards throughout that most commercial production cannot sustain. The 92.7 DAG score confirms that every decision made from grove to bottle preserved the result.

Andalusia gave the world Manzanillo. This is Manzanillo at its most serious.

Caring for your bottle

• Store in a cool, dark place — a pantry or cabinet away from the stove is ideal
• Keep away from direct sunlight and heat, both of which degrade polyphenols and reduce the vivid character of this oil over time
• Best consumed within 18 months of the November 2025 crush date for peak flavor, freshness, and nutritional potency
• Once opened, use within 60–90 days for optimal freshness
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Use raw as a finishing oil wherever possible — the 664 ppm biophenol content is fully preserved only when added after cooking
• The bold pungency and pepper at the back of the throat when tasted neat is oleocanthal at 664 ppm — assertive, sustained, and the direct confirmation the biophenols are fully intact
• Seal firmly after each use to prevent oxidation

Fresh Spanish Manzanillo should smell fresh, sweet, and gently green — almond warmth and a hint of clean grassiness. The pepper finish should be real and sustained. If the character flattens or it smells waxy, it's past its prime — time for a new bottle.

What does Spanish Manzanillo EVOO taste like?

Deeply fragrant with pronounced green fruit on the nose, a bold and complex peppery bite, and a long, pleasantly bitter finish. A world-class robust EVOO from Andalusia, the epicenter of Spanish olive oil.

What makes Andalusia special for olive oil?

Andalusia in southern Spain produces more olive oil than any other region on earth. The combination of intense sun, mineral-rich soils, and centuries of milling expertise creates conditions for exceptional EVOO.

What dishes pair best with Spanish Manzanillo EVOO?

Grilled vegetables, seared meats, fresh salads, manchego, anchovies, aged jamon, and any dish where you want the olive oil itself to be a feature ingredient rather than just a backdrop.

Is it Ultra-Premium Certified?

Yes. Lab-verified Ultra-Premium Certified, cold-pressed November 2025, single-varietal Manzanillo.

Is it vegan and gluten-free?

Yes. 100% single-origin Andalusian Manzanillo EVOO. Vegan and gluten-free.