Sciabica's Robust & Peppery Olive Oil — Arbosana

Arbosana olives pressed into a zesty, peppery oil. The pepper is the polyphenols talking.

That catch in the back of the throat from a good olive oil comes from oleocanthal and other polyphenols, the same compounds that make extra virgin olive oil worth eating for your heart. Arbosana is a small Spanish-origin olive that grows well in California and presses into an oil with plenty of them: green, zesty, peppery, with a clean bitter edge. This is the bottle for people who already love olive oil and want the most out of it. 100% California extra virgin, cold-pressed, rich in monounsaturated oleic acid, vitamin E and polyphenols.

Who this is for

• Finishing: drizzle over soup, beans, grilled meat, tomatoes and bread
• Anyone taking olive oil by the spoonful for heart health; this is the one to take
• Bold salads with bitter greens, anchovies or aged cheese
• Cooks who find mild oils boring

Details

500 ml bottle. Store cool and dark, away from the stove. Best within a year of opening; the pepper fades as it ages.

Cold-pressed by the Sciabica family in Modesto, four miles from our front door. America's oldest continuously operating olive oil producer, pressing since 1936 and now in its fifth generation.