The highest standard
in olive oil. Period.

270.8 ppm biophenols places this oil comfortably above the general health-benefit threshold — delivered in Redstone's mildest, most approachable package. At this level, Chilean Arbequina is not merely a smooth cooking oil — it carries real antioxidant credentials that clinical research has studied and validated, without the intensity of the collection's boldest oils.

Heart health — At 270.8 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied cardiovascular polyphenols in olive oil — at a concentration above the general health benefit threshold. 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.

Antioxidant-rich — At 270.8 ppm, this oil is above the 250 ppm threshold associated with significant clinical antioxidant activity, and comfortably above the 200 ppm general health benefit recommendation — meaningful antioxidant density in a genuinely mild, easy-drinking oil.

Anti-inflammatory — Oleocanthal at 270.8 ppm concentration contributes a mild natural anti-inflammatory effect through diet. The gentle peppery finish you experience when tasting this oil neat is oleocanthal's sensory signal, present but subtle. Research published in leading journals has linked high-polyphenol EVOO consumption to reduced markers of chronic systemic inflammation and measurable reduction in oxidative stress — effects that are concentration-dependent, and this Arbequina delivers them at a meaningful, everyday-friendly level.

Where 270.8 ppm Arbequina stands in the collection:
270.8 ppm vs. the collection — this places Arbequina as Redstone's mildest single-varietal by both flavor and biophenol count, below Peruvian Barnea (412.5 ppm), Portuguese Cobrançosa (507 ppm), Peruvian Coratina (606.8 ppm), and Tunisian Chetoui (733.3 ppm) —

an approachable, everyday choice for those who prefer subtlety

270.8 ppm vs. the market — most grocery store EVOOs test 50–150 ppm; most premium EVOOs reach 200–400 ppm; 270.8 ppm places this oil solidly within the premium tier despite its mild flavor profile

A different harvest philosophy — unlike Redstone's boldest early-harvest oils, this Arbequina is picked at a stage of ripeness suited to bringing out mildness and floral character rather than maximum polyphenol concentration — a deliberate trade-off for approachability

Arbequina's natural gentleness — the Arbequina variety is naturally one of the mildest olive varieties known, prized worldwide for producing smooth, food-friendly oils that pair with a wide range of dishes

DAG score 96.0 — UP Certified freshness verification confirming this oil is genuinely fresh, not degraded

Everyday use — with a 406°F smoke point, the highest in the Redstone collection, this oil works well for both daily cooking and finishing, making it easy to build a meaningful polyphenol habit without changing how you cook
100% pure, single varietal, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Extra Virgin Olive Oil Nutrition Chart

Olive Oil Nutrition Facts – Per Serving
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

606.8 ppm biophenols places this oil among the highest-polyphenol EVOOs in the Redstone collection — because oils at this concentration require early harvest timing and specific growing conditions that cannot be engineered on demand. At this level, Peruvian Coratina is not merely a well-made cooking oil — it is a functional food with health credentials that clinical research has specifically studied and validated.

Heart health — At 606.8 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied cardiovascular polyphenols in olive oil — at a concentration well above the general health benefit threshold. 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 606.8 ppm, a single tablespoon delivers a substantial polyphenol dose.

Antioxidant-rich — At 606.8 ppm, this oil is more than double the 250 ppm threshold associated with significant clinical antioxidant activity, and roughly three times the 200 ppm general health benefit recommendation. 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. Harvesting early captures more of that peak and preserves it through cold-pressing shortly after harvest.

Anti-inflammatory — Oleocanthal at 606.8 ppm concentration delivers a strong natural anti-inflammatory effect through diet. The pronounced peppery finish you experience when tasting this oil neat is oleocanthal's direct sensory signal. 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 606.8 ppm delivers them at a substantial dietary level.

Where 606.8 ppm Coratina stands in the collection:
606.8 ppm vs. the collection — this places Coratina in the upper tier of the Redstone range, above the Portuguese Cobrançosa (507 ppm) and Peruvian Barnea (412.5 ppm), and well above the Chilean Arbequina (270.8 ppm), though below the Tunisian Chetoui (733.3 ppm) —

Redstone's second-highest-polyphenol oil

606.8 ppm vs. the market — most grocery store EVOOs test 50–150 ppm; most premium EVOOs reach 200–400 ppm; 606.8 ppm places this oil well into the elite tier occupied by very few commercial products

Early-harvest advantage — polyphenol concentration in olives is highest when the fruit is green and immature; harvesting at this point captures more of that 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

Coratina's natural intensity — the Coratina variety is naturally one of the highest-polyphenol olive varieties known, yet this oil scores only moderately on bitterness and pungency (3.0 each) — delivering serious antioxidant density without the sharpest end of the flavor spectrum

DAG score 94.7 — UP Certified freshness verification confirming this biophenol count is intact and the oil is genuinely fresh, not degraded

Daily health supplement use — at 606.8 ppm, this oil works well as a daily finishing drizzle for its concentrated functional benefits — 1–2 tablespoons per day delivers a substantial polyphenol intake
100% pure, single varietal, early-harvest, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Extra Virgin Olive Oil Nutrition Chart

Olive Oil Nutrition Facts – Per Serving
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

412.5 ppm biophenols places this oil comfortably above the threshold most premium EVOOs ever reach — because oils at this concentration require early harvest timing and specific growing conditions that cannot be engineered on demand. At this level, Peruvian Barnea is not merely a well-made cooking oil
— it is a functional food with health credentials that clinical research has specifically studied and validated.

Heart health — At 412.5 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied cardiovascular polyphenols in olive oil — at a concentration well above the general health benefit threshold. 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 412.5 ppm, a single tablespoon delivers a genuinely meaningful polyphenol dose.

Antioxidant-rich — At 412.5 ppm, this oil is well above the 250 ppm threshold associated with significant clinical antioxidant activity, and more than double the 200 ppm general health benefit recommendation. 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 more of that peak and preserves it through cold-pressing shortly after harvest.

Anti-inflammatory — Oleocanthal at 412.5 ppm concentration delivers a strong natural anti-inflammatory effect through diet. The peppery finish you experience when tasting this oil neat is oleocanthal's direct sensory signal. 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 412.5 ppm delivers them at a meaningful dietary level.

Where 412.5 ppm Barnea stands in the collection:
412.5 ppm vs. the collection — this places Barnea in the upper-middle tier of the Redstone range, above the Chilean Arbequina at 270.8 ppm, though below the Portuguese Cobrançosa (507 ppm), Peruvian Coratina (606.8 ppm), and Tunisian Chetoui (733.3 ppm) —

Redstone's higher-polyphenol oils

412.5 ppm vs. the market — most grocery store EVOOs test 50–150 ppm; most premium EVOOs reach 200–400 ppm; 412.5 ppm places this oil solidly within the premium tier, above where most commercial EVOOs land

Early-harvest advantage — polyphenol concentration in olives is highest when the fruit is green and immature; harvesting at this point captures more of that 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

Barnea's natural balance — the Barnea variety is prized for producing well-structured robust oils without extreme bitterness, making 412.5 ppm oils like this one approachable for those who want real intensity without the sharpest end of the spectrum

DAG score 96.2 — UP Certified freshness verification confirming this biophenol count is intact and the oil is genuinely fresh, not degraded

Daily health supplement use — at 412.5 ppm, this oil works well as a daily finishing drizzle 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 Extra Virgin Olive Oil Nutrition Chart

Olive Oil Nutrition Facts – Per Serving
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

507 ppm biophenols is not a number that appears on most olive oil labels — because most olive oils cannot achieve it. It places Portuguese Cobrançosa in a category of genuinely elite high-polyphenol EVOOs where the health credentials are not aspirational but independently verified and clinically meaningful.

Heart health — At 507 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied heart-protective 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, and protect cardiovascular function. The European Food Safety Authority (EFSA) has authorized a health claim for olive oil polyphenols at 250 mg per day — this oil delivers meaningful contribution toward that threshold with normal culinary use.

Antioxidant-rich — At 507 ppm, this oil is more than double the 250 ppm threshold associated with significant clinical antioxidant activity in published research, and more than 2.5 times the 200 ppm general health benefit recommendation. The oxygen-free vacuum malaxation process used by SAOV specifically preserves these polyphenols at the stage where standard production loses them most — meaning the 507 ppm in the bottle represents peak preservation, not a compromised starting number.

Anti-inflammatory — Oleocanthal at this concentration level mirrors the anti-inflammatory action of ibuprofen at a molecular level with genuine potency — the pungency you feel at the back of the throat when tasting this oil neat is oleocanthal's direct sensory signal, and at 507 ppm its presence is unmistakable and meaningful. Research consistently links high-polyphenol EVOO consumption above 250 ppm to significantly reduced markers of chronic systemic inflammation — this oil exceeds that threshold by more than 100%.

Why 507 ppm biophenols is genuinely significant:

• 507 ppm vs. supermarket EVOO — most grocery store extra virgin olive oils test between 50–150 ppm biophenols; at 507 ppm this oil delivers 3–10 times the polyphenol potency of what most people are using
• 507 ppm vs. the Redstone collection — the third-highest biophenol count in the collection, behind the Tunisian Chetoui (733.3 ppm) and Spanish Manzanillo (664 ppm), and well above the Peruvian Barnea (412.5 ppm) and Chilean Arbequina (270.8 ppm)
• Oxygen-free vacuum malaxation — SAOV removes all oxygen from the malaxation chamber where olive paste spends the most processing time; standard cold-pressing cannot match the polyphenol retention this method achieves
• DAG score 96.8 — near-perfect freshness verification; the high DAG score alongside the high biophenol count confirms this is not an old or degraded high-polyphenol oil — it is fresh and fully intact
• FFA 0.13% — exceptionally low free fatty acid content confirming minimal degradation and a correspondingly high smoke point for such a robust oil
• Cobrançosa's natural polyphenol density — this native Portuguese variety is inherently higher in polyphenols than international varieties like Arbequina or Frantoio; Portugal's growing conditions amplify this further

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

Olive Oil Nutrition Facts – Per Serving

See 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

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, 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 biophenols; 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; roughly 31% higher than the Portuguese Cobrançosa at 507 ppm; more than double the Chilean Arbequina at 270.8 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 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

436 ppm biophenols in an Arbequina is not a number that happens by accident. It is the result of specific growing conditions, precise harvest timing, and a production method — oxygen-free vacuum malaxation — specifically designed to preserve every polyphenol from tree to bottle. The nutritional outcome is exceptional.

Heart health — At 436 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied heart-protective polyphenols in olive oil — at a concentration well above what most premium EVOOs achieve. Both compounds are shown to support healthy cholesterol levels, reduce blood pressure, and protect cardiovascular function. At 0.10% FFA, the oil's smoke point reaches 419°F — meaning the heart-healthy monounsaturated fats remain stable at cooking temperatures where lesser oils would begin to degrade.

Antioxidant-rich — At 436 ppm, this oil sits significantly above both the 200 ppm general health benefit threshold and the 250 ppm threshold associated with significant clinical antioxidant activity in published research. These polyphenols — preserved at peak concentration by the oxygen-free production process — are powerful free radical scavengers that protect cells from oxidative damage and support long-term cellular health with every use, whether cooking or finishing.

Anti-inflammatory — Oleocanthal, present at meaningful concentration within the 436 ppm biophenol total, mirrors the anti-inflammatory action of ibuprofen at a molecular level, inhibiting the same COX enzymes responsible for systemic inflammation. Research consistently links high-polyphenol EVOO consumption to reduced markers of chronic systemic inflammation — and at 436 ppm, this oil is among the most potent anti-inflammatory EVOOs available in the Redstone collection.

Why Portuguese Arbequina at 436 ppm changes the conversation:

• 436 ppm vs. typical Arbequina — standard Arbequina oils, even well-made ones, typically test below 200 ppm biophenols; this Portuguese version more than doubles that benchmark, making it genuinely exceptional within its variety
• Oxygen-free vacuum malaxation — eliminates oxidation at the critical malaxation stage, preserving polyphenols that would otherwise be lost in standard open-air processing; the 90.83 DAG score confirms this preservation is intact
• FFA 0.10% and 419°F smoke point — at 0.10% FFA, this is one of the cleanest oils in the collection; lower FFA directly correlates to a higher smoke point, making this oil genuinely versatile for sautéing and cooking as well as finishing
• DAG score 90.83 — composite freshness verification confirming no meaningful degradation has occurred from harvest to bottle
• UP Certified — independently verified to meet the most rigorous olive oil quality standard in the industry, requiring chemistry, freshness, and sensory standards that go well beyond basic extra virgin classification

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

Olive Oil Nutrition Facts – Per Serving

See Portuguese Arbequina 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

A 97.41 DAG score is not a number you see often. It means this oil was pressed, processed, and tested with virtually zero degradation — every polyphenol, every healthy fat, every freshness indicator that was in the olive at harvest is still fully intact in the bottle. At 368 ppm biophenols, the nutritional credentials are among the strongest in the Redstone collection.

Heart health — With 368 ppm biophenols, this oil is exceptionally rich in oleocanthal and oleacein — the two most studied heart-protective polyphenols in olive oil — shown to support healthy cholesterol levels, reduce blood pressure, and protect cardiovascular function. The oxygen-free vacuum malaxation process preserves these compounds at a higher level than standard cold-pressing, meaning more of them arrive intact in every drop you use.

Antioxidant-rich — At 368 ppm, this oil sits well above both the 200 ppm general health benefit threshold and the 250 ppm threshold associated with significant clinical antioxidant activity. These polyphenols — preserved at maximum potency by the oxygen-free production process — are powerful free radical scavengers that protect cells from oxidative damage and support long-term cellular health with every use.

Anti-inflammatory — Oleocanthal, present in meaningful concentration at 368 ppm biophenols, mirrors the anti-inflammatory action of ibuprofen at a molecular level, inhibiting the same COX enzymes responsible for systemic inflammation. The near-perfect DAG score of 97.41 confirms that these compounds are fully intact — not partially degraded as they are in oils that spend more time between harvest and press or that undergo standard oxygenated malaxation.

Why oxygen-free vacuum malaxation changes everything:

• Standard cold-pressing — olives are crushed and the paste is mixed (malaxed) in open air, exposing polyphenols to oxygen and beginning the oxidation process immediately at the most critical stage
• Oxygen-free vacuum malaxation — the paste is mixed in a sealed vacuum environment with zero oxygen contact, preventing oxidation at the point where it would otherwise begin; the result is measurably higher polyphenol retention and a fresher chemistry profile
• DAG score 97.41 — near-perfect freshness verification; for context, a score above 90 qualifies for UP Certification, and 97.41 is exceptional even within that tier
• 368 ppm biophenols — the highest biophenol count among the Portuguese offerings and among the highest in the collection overall
• FFA 0.14% — exceptionally low free fatty acid content confirming minimal degradation and a correspondingly high smoke point

100% pure, single-estate, cold-pressed EVOO. No blending beyond the estate's own Arbosana and Koroneiki varieties. No additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Portugese Millers Reserve 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

Not all olive oils are created equal — and the chemistry tells the story. California Arbequina EVOO is not just extra virgin in name; its independently verified lab results place it in the top tier of extra virgin olive oils available anywhere, with a nutritional profile that delivers the full health benefits the Mediterranean diet is built on.

Heart health — With 234 ppm biophenols and just 0.13% free fatty acids, this oil is exceptionally rich in oleocanthal and oleacein — the two most studied heart-protective polyphenols in olive oil — shown to support healthy cholesterol levels, reduce blood pressure, and protect cardiovascular function. The 94.1 DAG freshness score confirms the oil was cold-pressed at peak quality, ensuring these compounds are fully intact.

Antioxidant-rich — At 234 ppm, the biophenol content of this oil is significantly above the 250 ppm threshold associated with meaningful health benefits in clinical research — placing it firmly in the high-polyphenol category. These polyphenols act as powerful antioxidants, protecting cells from oxidative stress and supporting long-term cellular health.

Anti-inflammatory — Oleocanthal — one of the primary biophenols present in this oil — mirrors the anti-inflammatory action of ibuprofen at a molecular level, inhibiting the same COX enzymes responsible for inflammation. The higher the biophenol count, the more pronounced this effect — and at 234 ppm, this oil delivers it meaningfully with every use.

Why the chemistry numbers matter:

• Biophenols (234.28 ppm) — the polyphenol concentration directly correlates to antioxidant potency and anti-inflammatory activity; higher is better, and 234 ppm is genuinely high
• DAG score (94.1) — measures the ratio of fresh to degraded diglycerides; a score above 90 indicates exceptionally fresh oil that has not undergone oxidation or thermal stress; 94.1 is outstanding
• FFA (0.13%) — free fatty acid content measures oil degradation; extra virgin requires below 0.8%, and at 0.13% this oil is among the cleanest available anywhere
• UP Certified (Ultra Premium) — the most rigorous olive oil certification standard, requiring chemistry, freshness, and sensory standards that go significantly beyond basic extra virgin classification
• Cold-pressed within hours of harvest — preserves the full biophenol, vitamin E, and flavor compound profile that degrades rapidly after the olives are picked

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

Olive Oil Nutrition Facts – Per Serving

See California Arbequina 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