Peruvian Barnea Extra Virgin Olive Oil

Peruvian Barnea Extra Virgin Olive Oil

A robust, early-harvest single varietal EVOO cold-pressed in March 2026 from Barnea olives grown in Peru. Barnea is a hardy, productive variety originally developed in Israel and now thriving in Peru's coastal olive regions, prized for producing well-structured, balanced robust oils.

At 412.5 ppm biophenols, this oil delivers serious antioxidant density
while staying approachable — bold enough for those who want intensity, without tipping into the aggressive bitterness that turns casual olive oil users away.

Olive Variety & Origin — Single varietal Barnea olives, Peru. Early-harvest, March 2026 crush. Cold-pressed shortly after harvest to preserve polyphenol density and freshness. Peru's coastal desert valleys, irrigated by Andean runoff, provide the dry heat and mineral-rich soil that give Peruvian EVOO its increasingly recognized reputation among New World olive oil producers.

Flavor Profile — Robust and well-rounded. Opens with notes of unripe pear, moving into a creamy center that softens the oil's structure. Pleasing fennel undertones add herbal complexity through the mid-palate. The finish is peppery and lingering, but balanced — assertive without becoming sharp or overwhelming.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 412.5 ppm.
FFA: 0.22. Peroxide: 4.78. Oleic Acid: 67.3%. DAGs: 96.2 — confirming genuine freshness and integrity from harvest to bottle. Squalene: 4,462.9. Early-harvest 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 March 2026 crush date.

Smoke Point: 375°F. For maximum flavor and biophenol benefit, use raw as a finishing oil rather than for high-heat cooking.

Type — Single varietal extra virgin olive oil (EVOO) — Peruvian Barnea, early-harvest

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

Excellent finishing oil for grilled vegetables, roasted meats, and hearty soups. Try it drizzled over a warm grain salad, or as the base of a robust vinaigrette for peppery greens like arugula.

On the palate

Peruvian Barnea opens with a gentler introduction than some of the collection's boldest oils — notes of unripe pear announce themselves first, fresh and slightly green, setting an approachable tone before the oil's structure comes through. On the palate, a creamy center follows, softening the transition into what comes next: pleasing fennel undertones, herbal and subtly sweet, adding complexity without straying into bitterness. The finish is peppery and sustained, building gradually at the back of the throat — present and confident, but balanced rather than aggressive. This is what makes Barnea distinct among Redstone's robust oils: it delivers real intensity and 412.5 ppm of biophenol structure without ever feeling sharp or one-dimensional.

This is the oil for people who want a genuinely robust EVOO that doesn't demand you build a dish around it. The oil you drizzle raw. The oil you reach for daily. The oil that adds real character to a dish while still playing well with a wide range of ingredients.

What it pairs with

• Proteins — Grilled chicken, roasted pork, seared salmon, grilled lamb, roast turkey, pan-seared white fish
• Vegetables — Roasted root vegetables, grilled zucchini, roasted carrots, sautéed mushrooms, grilled asparagus, roasted Brussels sprouts
• Greens — Baby spinach, mixed greens, romaine, butter lettuce — Barnea's balanced pepper works well without needing an assertive bitter green to match it
• Legumes — White beans, chickpeas, lentils, farro salads — a natural fit for hearty grain bowls and Mediterranean-style sides
• Carbs — Crusty sourdough, focaccia, fresh pasta, roasted potatoes, couscous, rustic grain bowls
• Dairy — Fresh mozzarella, burrata, mild feta, ricotta, goat cheese
• Cuisine styles — Mediterranean, Italian, Spanish, everyday American home cooking

Balsamic pairings from Redstone

At 412.5 ppm, this oil has enough structure to stand up to bold balsamics while staying versatile enough for lighter pairings too. Top pick: Traditional Balsamic for a classic robust EVOO pairing — the aged sweetness rounds out Barnea's peppery finish beautifully.

The story behind Peruvian Barnea

Barnea is a variety originally developed in Israel, prized for its hardiness and productivity, and now thriving in Peru's coastal desert valleys. Irrigated by Andean runoff, these valleys provide the dry heat and mineral-rich soil that give Peruvian EVOO its growing reputation among New World olive oil producers. Peru's olive industry is relatively young compared to Mediterranean growing regions, but its consistent climate and modern growing practices are producing increasingly serious, well-structured oils.

This Barnea was harvested early, in March 2026, while the olives were still developing toward full ripeness. Early harvest is a deliberate choice — as an olive ripens, its oil content increases while its polyphenol concentration decreases, so harvesting early trades some oil yield for a bolder, more structured flavor and higher biophenol density. At 412.5 ppm biophenols, this Barnea sits solidly in the premium tier, well above what most commercial EVOOs ever reach.

Cold-pressed shortly after harvest and UP Certified at a 96.2 DAG score, this oil's freshness and integrity are preserved from grove to bottle.

Best enjoyed raw

With a 375°F smoke point, this oil can handle light cooking, but its biophenol content and flavor complexity are best preserved and most enjoyable when used raw — as a finishing drizzle, in a vinaigrette, or added just after cooking rather than during.

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 of which degrade polyphenols and flavor over time
• Best consumed within 18 months of the March 2026 crush date for peak flavor and freshness
• Once opened, use within 60–90 days for optimal freshness
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Seal firmly and immediately after each use

Fresh Peruvian Barnea should smell clean and green, with notes of unripe pear and fennel. The peppery finish should be present but balanced, never sharp or flat. If the aroma fades or turns dull, it has passed its prime.

What does Peruvian Barnea Extra Virgin Olive Oil taste like?

This Barnea EVOO opens with notes of unripe pear, moves into a creamy center, and finishes with fennel undertones and a balanced peppery kick — bold but never harsh.

Is Barnea considered a robust olive oil?

Yes, Barnea is one of Redstone's bolder single-varietal oils, rated 5.0 for fruitiness, 3.5 for bitterness, and 4.0 for pungency on our organoleptic taste panel.

Where does this olive oil come from?

This EVOO is single-origin from Peru, cold-pressed from an early harvest crushed in March 2026.

What is the biophenol (polyphenol) count in this oil?

412.5 ppm biophenols — well above the 200–250 ppm threshold associated with meaningful antioxidant benefits, and significantly higher than most grocery store olive oils, which test around 50–150 ppm.

Can I cook with this olive oil?

Yes, up to its 375°F smoke point, though for maximum flavor and polyphenol benefit, it's best used raw as a finishing oil rather than for high-heat cooking.

How long does this olive oil stay fresh?

Best consumed within 18 months of the March 2026 crush date, and within 60–90 days once opened for peak flavor.

What foods pair well with Peruvian Barnea EVOO?

Its balanced, robust profile pairs well with grilled meats, roasted vegetables, crusty bread, and vinaigrettes for peppery greens like arugula.

Is this extra virgin olive oil certified?

Yes — it's UP Certified (Ultra Premium), confirming lab-verified freshness and quality standards beyond standard EVOO grading.