Portuguese Galega Reserve Extra Virgin Olive Oil

✓ UP Certified Ultra Premium — What does this mean?

Portuguese Galega Reserve Extra Virgin Olive Oil

A robust, ultra-premium EVOO cold-pressed in September 2026 by SAOV, our partner producer in Portugal. Our 2026 Galega Estate Reserve was harvested and processed in under an hour from trees grown in rocky soil.

Olive Variety & Origin — Galega estate-grown olives, Portugal. Northern Hemisphere harvest, September 2026. Produced by SAOV using high-vacuum malaxation, which removes oxygen during the processing stage where oil spends the most time and is most prone to oxidation, preserving the phenolic content, overall chemistry, and flavor while reducing other oxidation markers.

Flavor Profile — Savory arugula and vegetal characteristics with notes of fennel on the nose and a lingering, prickly Szechuan peppercorn finish.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 567.3 ppm. DAG freshness score: 98.3. Oleic Acid: 71.80%. Squalene: 8,100 ppm. FFA: 0.11%. Peroxide: 3.9. PPP: <0.5. A-Tocopherols: 523. (Measured at time of crush.)

Taste Panel — Fruitiness 5.7 · Bitterness 5.0 · Pungency 5.0.

Available Sizes — 200 mL · 375 mL · 750 mL

Storage — Store in a cool, dark place away from heat and sunlight. Best consumed within 18 months of the September 2026 crush date. Smoke Point: 419°F.

Type — Single estate extra virgin olive oil (EVOO) — Portuguese Galega Reserve

At 567.3 ppm, Portuguese Galega Reserve is one of the highest-biophenol oils in the Redstone lineup, and its 98.3 DAG score, the highest freshness score in the collection, confirms an oil that is exceptionally potent and exceptionally fresh.

Heart health — Biophenols at this concentration, including oleocanthal and oleacein, are associated with supporting healthy cholesterol levels and contributing to the cardiovascular benefits central to the Mediterranean diet. The European Food Safety Authority has authorized specific health claims for olive oil biophenols at concentrations this oil comfortably exceeds with normal culinary use.

Antioxidant-rich — At 567.3 ppm, this oil is more than double the 250 ppm threshold associated with significant clinical antioxidant activity. Biophenols such as hydroxytyrosol and tyrosol are among the most studied dietary antioxidants, helping protect cells from oxidative damage.

Anti-inflammatory — Oleocanthal, the compound responsible for the peppery, throat-catching sensation in fresh EVOO, has a documented anti-inflammatory action similar to ibuprofen at a molecular level. The prickly Szechuan peppercorn finish of this oil is its sensory signal.

Why Portuguese Galega Reserve stands out:

• 567.3 ppm in context — grocery store EVOO typically tests 50–150 ppm biophenols; this oil is nearly four to eleven times higher
• 567.3 ppm within the collection — third-highest in the lineup, behind Portuguese Lentisca (892.6 ppm) and Peruvian Coratina (606.8 ppm), and above Portuguese Cobrançosa (507 ppm)
• DAG score 98.3 — the highest freshness score in the collection, from fruit harvested and processed in under an hour
• High-vacuum malaxation — SAOV removes oxygen during malaxation, preserving biophenols and flavor
• High vitamin E — 523 A-tocopherols at the time of crush, along with squalene at 8,100 ppm
• UP Certified standard — independent verification requiring chemistry, freshness, and sensory standards beyond basic extra virgin classification

100% pure, 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

On the palate

Portuguese Galega Reserve opens with notes of fennel on the nose. On the palate, savory arugula and vegetal characteristics lead, and the finish is a lingering, prickly Szechuan peppercorn sensation. With a taste panel of 5.7 fruitiness, 5.0 bitterness, and 5.0 pungency, it is a bold, savory, beautifully structured Robust EVOO.

What it pairs with

• Proteins — Grilled lamb, steak, pork, roast chicken, grilled sardines or tuna
• Vegetables — Grilled fennel, roasted broccoli, bitter greens, charred eggplant, roasted root vegetables
• Soups & legumes — White bean soup, lentils, chickpeas, minestrone
• Carbs — Rustic bread, farro, pasta with greens, roasted potatoes
• Dairy — Aged pecorino, manchego, sharp provolone
• Cuisine styles — Portuguese, Mediterranean, rustic and grill-forward cooking

Balsamic pairings from Redstone

The savory, herbal character pairs naturally with Traditional Balsamic for a classic, structured pairing, or Sicilian Lemon White Balsamic for a bright contrast with grilled fish.

The story behind the reserve

Our 2026 Galega Estate Reserve was harvested and processed in under an hour from trees grown in rocky soil. That speed matters: the shorter the time between tree and press, the better the freshness and chemistry, which is why this batch reached a 98.3 DAG score, the highest in the Redstone collection. It was harvested in September 2026 during the Northern Hemisphere harvest.

Our partner producer SAOV uses high-vacuum malaxation to remove all oxygen during the processing stage where the oil spends the most time and is most prone to oxidation. This cutting-edge, highly technical method preserves the phenolic content, the overall chemistry, and the flavor characteristics while reducing other oxidation markers. The result is a 567.3 ppm biophenol count with exceptional freshness.

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 biophenols over time
• Best consumed within 18 months of the September 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
• Its 419°F smoke point suits cooking, and it is equally rewarding used raw as a finishing oil
• Seal firmly after each use to prevent oxidation

Fresh Portuguese Galega Reserve should smell herbal, with fennel on the nose. The savory arugula character and peppercorn finish should be lively. If the character flattens or turns waxy, it's past its prime.

What does Portuguese Galega Reserve EVOO taste like?

Savory arugula and vegetal characteristics, fennel on the nose, and a lingering, prickly Szechuan peppercorn finish.

What does Galega Estate Reserve mean?

It is an estate-grown oil from olives harvested and processed in under an hour from trees grown in rocky soil, which preserves freshness and chemistry.

What is the biophenol count of this oil?

567.3 ppm biophenols, measured at the time of crush — many times the 50–150 ppm typical of grocery-store olive oil.

What is high-vacuum malaxation?

Our partner producer SAOV removes all oxygen during malaxation, the stage where oil is most prone to oxidation. This preserves the phenolic content and flavor while reducing other oxidation markers.

Can I cook with Portuguese Galega Reserve EVOO?

Yes. Its smoke point is 419°F, suitable for sauteing and roasting, and it is excellent as a finishing oil.

Is it Ultra-Premium Certified?

Yes. Lab-verified Ultra-Premium Certified, cold-pressed September 2026, from Portugal.