Tunisian Chetoui Extra Virgin Olive Oil

Tunisian Chetoui Extra Virgin Olive Oil

The highest-polyphenol oil in the Redstone collection. Tunisian Chetoui is an early-harvest single varietal EVOO cold-pressed in November 2025 from green Chetoui olives — harvested before full ripeness specifically to capture maximum biophenol density, when polyphenol concentration in the olive is at its annual peak. At 733.3 ppm biophenols, this oil sits in a category occupied by very few commercially available EVOOs anywhere in the world. Its character is bold, expressive, and unmistakably robust — the kind of oil that serious olive oil consumers seek out specifically because nothing milder can deliver what this does.

Olive Variety & Origin — Single varietal Chetoui olives, Tunisia. Early-harvest, November 2025 Northern Hemisphere harvest. Cold-pressed within hours of harvest from green olives at peak polyphenol concentration. Chetoui is one of Tunisia's most important native varieties, grown primarily in the northern regions of Cap Bon and Jendouba — areas with the Mediterranean climate, limestone soils, and elevation that produce the polyphenol density this variety is celebrated for.

Flavor Profile — Robust and expressively complex. An artichoke nose opens the experience — vivid, fresh, and immediately signaling intensity. On the palate, dandelion greens and berry create an unusual and genuinely compelling combination — the bitterness of dandelion adding structural depth while the berry note provides a surprising brightness that keeps the profile dynamic. The finish is bold and peppery, sustained and long, with the characteristic intensity of an oil pressing 733 ppm biophenols making itself known with complete authority.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 733.3 ppm — the highest in the Redstone collection by a significant margin. DAG freshness score: 94.1 — UP Certified, confirming genuine freshness and integrity from harvest to bottle. Early-harvest green olive production.

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. Use raw — never cook with this oil. The biophenol content and aromatic complexity are best preserved and most beneficial when added after cooking or used as a finishing drizzle.

Type — Single varietal extra virgin olive oil (EVOO) — Tunisian Chetoui, early-harvest

733.3 ppm biophenols is not a number most olive oil consumers have ever encountered on a label — because oils at this concentration are genuinely rare, requiring a specific variety, a specific harvest timing, and growing conditions that cannot be engineered or replicated on demand. At this level, Tunisian Chetoui is not merely a premium cooking oil — it is a functional food with health credentials that clinical research has specifically studied and validated.

Heart health — At 733.3 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied cardiovascular polyphenols in olive oil — at a concentration that is among the highest achievable in any commercially available EVOO. Both compounds are shown to support healthy cholesterol levels, reduce blood pressure, protect endothelial function, and support cardiovascular health in ways that the European Food Safety Authority has authorized specific health claims for. At 733.3 ppm, a single tablespoon delivers a genuinely meaningful polyphenol dose.

Antioxidant-rich — At 733.3 ppm, this oil is nearly three times the 250 ppm threshold associated with significant clinical antioxidant activity, more than three and a half times the 200 ppm general health benefit recommendation, and significantly above every other oil in the Redstone collection. The early-harvest timing is the key variable: polyphenol concentration in olives peaks when the fruit is green and unripe, then declines steadily as the olive ripens and its oil content increases. Harvesting early captures the maximum and preserves it through cold-pressing within hours.

Anti-inflammatory — Oleocanthal at 733.3 ppm concentration delivers the most potent natural anti-inflammatory effect achievable through dietary olive oil. The bold peppery finish you experience when tasting this oil neat is oleocanthal's direct sensory signal — at this concentration it is unmistakable, sustained, and clinically significant. Research published in leading journals has linked high-polyphenol EVOO consumption to reduced markers of chronic systemic inflammation, improved inflammatory biomarkers, and measurable reduction in oxidative stress — effects that are concentration-dependent and that 733.3 ppm delivers at the strongest possible dietary level.

Why 733.3 ppm Chetoui is in a category of its own:

• 733.3 ppm vs. the collection — the next highest oil in the Redstone range is the Cobrançosa at 507 ppm; Chetoui exceeds it by 45% and exceeds the Chilean Arbequina at 319.9 ppm by more than double
• 733.3 ppm vs. the market — most grocery store EVOOs test 50–150 ppm; most premium EVOOs reach 200–400 ppm; 733.3 ppm places this oil in an elite tier occupied by very few commercial products worldwide
• Early-harvest green olive advantage — polyphenol concentration in olives is highest when the fruit is green and immature; harvesting at this point captures the peak before ripening dilutes the polyphenol density; the trade-off is lower oil yield, which is why early-harvest oils are rarer and more expensive
• Chetoui's natural density — Tunisia's Chetoui variety is one of the naturally highest-polyphenol olive varieties known; grown in northern Tunisia's specific soil and climate conditions, it reliably produces biophenol counts that most other varieties cannot approach
• DAG score 94.1 — UP Certified freshness verification confirming this extraordinary biophenol count is intact and the oil is genuinely fresh, not degraded
• Daily health supplement use — at 733.3 ppm, this oil is commonly used by health-conscious consumers as a daily finishing drizzle or small direct dose for its concentrated functional benefits — 1–2 tablespoons per day delivers a meaningful polyphenol intake

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

Olive Oil Nutrition Facts – Per Serving

See Tunisian Chetoui 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

Tunisian Chetoui announces itself before the first taste — the aroma is vivid and complex, an artichoke nose that is fresh, green, and unmistakably the signal of an early-harvest oil with serious biophenol content. On the palate, the complexity unfolds in layers that are genuinely surprising: dandelion greens arrive first with a structured, pleasantly assertive bitterness that is the hallmark of early-harvest Chetoui — not harsh, but present and intentional, adding depth and character the way a good radicchio or fine dark chocolate does. Then berry — unexpected and vivid, a bright, slightly fruity note that creates a dynamic tension with the dandelion bitterness and keeps the profile from ever feeling one-dimensional. The finish is bold and peppery, building at the back of the throat with the sustained intensity that 733.3 ppm oleocanthal produces — long, warm, and undeniably present. At no point does this oil apologize for its character. It is robust, expressive, and fully itself.

This is the oil for serious olive oil drinkers. The oil you drizzle raw. The oil you take as a daily supplement. The oil you reach for when you want your food to taste like you chose your ingredients with intention.

What it pairs with

• Proteins — Grilled lamb, beef carpaccio, seared tuna, grilled swordfish, roasted chicken, duck breast
• Vegetables — Bitter greens, roasted broccoli, cauliflower, artichokes, roasted tomatoes, grilled eggplant, Brussels sprouts
• Greens — Arugula, dandelion greens, radicchio, endive, watercress — the natural pairing for an oil with pronounced bitterness
• Legumes — Lentils, white beans, chickpeas, fava beans — the traditional North African and Mediterranean pairing for robust early-harvest oils
• Carbs — Crusty sourdough, ciabatta, bruschetta, fresh pasta, farro, couscous, rustic grain bowls
• Dairy — Burrata, aged sheep's cheese, feta, fresh ricotta, labneh, aged pecorino
• Cuisine styles — Tunisian, North African, Italian, Greek, Mediterranean, Middle Eastern

Balsamic pairings from Redstone

At 733.3 ppm, this oil has the intensity to hold its own against the most complex balsamics in the collection — and the right pairings amplify its character rather than competing with it. Top picks: Traditional Balsamic for the classic robust EVOO pairing — the aged sweetness and body of traditional balsamic creates a harmony with the structured bitterness and bold pepper that is deeply satisfying; Pomegranate Balsamic for a bold, tart contrast that plays directly into the berry note mid-palate for a pairing of unexpected complexity; and Sicilian Lemon White Balsamic when you want the clean citrus brightness to cut through the intensity and create a vivid, structured vinaigrette that showcases the oil's artichoke and dandelion character from a different angle.

The story behind the highest polyphenol count

Tunisia is one of the world's oldest olive-growing civilizations — olive cultivation here predates Roman colonization by centuries, and the country's northern regions have been producing distinctive, robust olive oils since antiquity. The Chetoui variety is native to northern Tunisia, grown primarily in the Cap Bon peninsula and the Jendouba region — areas where limestone soils, Mediterranean climate, and significant elevation combine to produce olives of exceptional character and polyphenol density.

Chetoui is not a variety chosen for yield or ease — it is chosen for what it produces when grown correctly and harvested at the right moment. That moment is early November, when the olives are still green and the polyphenol concentration within them is at its annual maximum. As an olive ripens, its oil content increases and its polyphenol concentration decreases — these two processes are in direct tension, which is why most producers harvest later to maximize oil yield. Early-harvest producers make the opposite choice: less oil per tree, dramatically higher polyphenol concentration, and a flavor profile that no ripe-harvest oil can replicate.

At 733.3 ppm biophenols, the Tunisian Chetoui in this collection is the direct result of that choice — Chetoui's natural polyphenol density, northern Tunisia's specific growing conditions, and the November early-harvest timing all converging in a single cold-pressing that produces the highest biophenol count in the Redstone range. Cold-pressed within hours of harvest and UP Certified at a 94.1 DAG score, every measure of freshness and quality that the olive delivered at the moment of picking is preserved in every bottle.

Use it raw. Always.

At 733.3 ppm biophenols, heat is this oil's only enemy. Polyphenols degrade with temperature — cooking with this oil at high heat wastes its most extraordinary and valuable attribute. The correct use is as a raw finishing oil: added after cooking, drizzled at the table, or taken directly as a daily supplement. 1–2 tablespoons per day as a raw drizzle over any meal is the most effective way to access the full biophenol dose consistently.

Caring for your bottle

• Store in a cool, dark place — a pantry or cabinet away from heat and direct sunlight
• Keep away from light and heat — both degrade polyphenols more rapidly at higher concentrations; at 733.3 ppm there is more to protect and more to lose
• Best consumed within 18 months of the November 2025 crush date for peak potency and flavor
• Once opened, use within 60–90 days for optimal freshness — the high polyphenol content provides strong natural antioxidant protection but the early-harvest character is most vivid when fresh
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Use exclusively as a raw finishing oil — never cook with it
• The bold peppery finish when tasted neat is oleocanthal at 733.3 ppm — unmistakable, sustained, and the most direct confirmation that the biophenols are fully intact
• Seal firmly and immediately after each use

Fresh Tunisian Chetoui should smell vivid, green, and complex — artichoke, fresh-cut herbs, and a faint berry brightness. The peppery finish should be bold and sustained. If the green vibrancy fades or it smells flat, it has passed its prime — and at 733.3 ppm, that transition is worth paying attention to.

What does Tunisian Chetoui EVOO taste like?

Intensely green and grassy with bold herbaceous and artichoke notes, a vivid peppery kick that builds across the palate, and a long, richly bitter finish. This is not a subtle oil — it is olive oil at its most powerful.

What does 733.3 ppm biophenols mean?

Biophenols are the antioxidant compounds in olive oil responsible for its health benefits and bitter, peppery taste. At 733.3 ppm, this Chetoui has extraordinary polyphenol density — among the highest of any commercially available EVOO in the world.

What dishes pair best with Tunisian Chetoui EVOO?

Fresh vegetables, hearty soups, grilled fish, North African chermoula, and bread dipping for those who appreciate real bitterness and pepper. Use as a finishing oil anywhere you want maximum EVOO impact.

Is the bitterness and pepper normal in high-quality EVOO?

Yes. Bitterness and pepper are positive quality indicators in fresh, high-polyphenol EVOO — they come from the same compounds responsible for the oil's health benefits. Mild, buttery oils typically have fewer polyphenols.

Is it vegan and gluten-free?

Yes. 100% single-varietal early-harvest Chetoui EVOO from Tunisia. Vegan and gluten-free.