Portuguese Lentisca Extra Virgin Olive Oil

✓ UP Certified Ultra Premium — What does this mean?

Portuguese Lentisca Extra Virgin Olive Oil

A robust, ultra-premium single varietal EVOO cold-pressed in September 2026 by SAOV, our partner producer in Portugal. Lentisca is an exceedingly rare Portuguese variety that contains high amounts of biophenols and oleocanthal.

Olive Variety & Origin — Single varietal Lentisca 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 — Unique notes of tarragon and savory herb with a green almond center, followed by intense wasabi sensations. Not for the faint of heart.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 892.6 ppm. DAG freshness score: 95.3. Oleic Acid: 74.67%. Squalene: 4,300 ppm. FFA: 0.21%. Peroxide: 6.0. PPP: <0.5. A-Tocopherols: 476. (Measured at time of crush.)

Taste Panel — Fruitiness 5.2 · Bitterness 4.9 · Pungency 5.4.

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: 379°F. Best used raw as a finishing oil.

Type — Single varietal extra virgin olive oil (EVOO) — Portuguese Lentisca

892.6 ppm biophenols is the highest count in the Redstone lineup, and far beyond what almost any olive oil on a store shelf delivers. Combined with a 95.3 DAG score, it confirms this oil is both exceptionally potent and genuinely fresh from harvest to bottle.

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 exceeds many times over with normal culinary use.

Antioxidant-rich — At 892.6 ppm, this oil is more than three times 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 — Lentisca is notably high in oleocanthal, the compound responsible for the peppery, throat-catching sensation in fresh EVOO, which has a documented anti-inflammatory action similar to ibuprofen at a molecular level. The intense wasabi-like sensation of this oil is oleocanthal's direct sensory signal.

Why Portuguese Lentisca stands apart:

• 892.6 ppm in context — grocery store EVOO typically tests 50–150 ppm biophenols; this oil is roughly six to eighteen times higher
• 892.6 ppm within the collection — the highest in Redstone's lineup, well above Peruvian Coratina (606.8 ppm) and Galega Reserve (567.3 ppm)
• High-vacuum malaxation — SAOV removes oxygen during malaxation, the stage where oil is most prone to oxidation, preserving biophenols and flavor
• DAG score 95.3 — confirms the oil is fresh and intact
• High vitamin E — 476 A-tocopherols at the time of crush
• A rare variety — Lentisca is exceedingly rare, naturally high in biophenols and oleocanthal

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

On the palate

Portuguese Lentisca is unlike anything else in the collection. It opens with unique notes of tarragon and savory herb, settles into a green almond center, and then delivers intense wasabi sensations that build and linger. With a taste panel of 5.2 fruitiness, 4.9 bitterness, and 5.4 pungency, this is a powerful, high-oleocanthal oil. Not for the faint of heart.

What it pairs with

• Proteins — Grilled steak, lamb, duck, grilled sausages, strong-flavored fish such as tuna or swordfish
• Vegetables — Roasted Brussels sprouts, charred broccoli, grilled radicchio, kale, roasted mushrooms
• Soups & legumes — Hearty bean soups, lentils, chickpeas, minestrone
• Carbs — Rustic bread, farro, hearty grain bowls, potatoes
• Dairy — Aged pecorino, blue cheese, sharp cheddar
• Cuisine styles — Portuguese, rustic Mediterranean, game and grill-forward cooking

Balsamic pairings from Redstone

Its intensity calls for a balsamic with real body. Try Traditional Balsamic for a classic, structured pairing, or Pomegranate Balsamic for a bold, tart contrast.

The story behind the variety

Lentisca is an exceedingly rare Portuguese olive variety, naturally high in biophenols and oleocanthal. This oil comes from our partner producer SAOV, harvested in September 2026 during the Northern Hemisphere harvest.

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 here is an 892.6 ppm biophenol count paired with a 95.3 DAG freshness score.

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
• Use raw as a finishing oil wherever possible to preserve its biophenol content; its smoke point is 379°F
• Seal firmly after each use to prevent oxidation

Fresh Portuguese Lentisca should smell herbal and green, with tarragon and almond. The wasabi-like pungency on the finish should be unmistakable. If the character flattens or turns waxy, it's past its prime.

What does Portuguese Lentisca EVOO taste like?

Unique notes of tarragon and savory herb with a green almond center, followed by intense wasabi sensations. It is a powerful, pungent oil, not for the faint of heart.

What is Lentisca?

Lentisca is an exceedingly rare Portuguese olive variety that is naturally high in biophenols and oleocanthal.

What is the biophenol count of this oil?

892.6 ppm biophenols, measured at the time of crush — the highest in the Redstone lineup and 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 Lentisca EVOO?

Its smoke point is 379°F, so it is best used raw as a finishing oil to preserve its biophenols and bold flavor.

Is it Ultra-Premium Certified?

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