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Distinct aromas of freshly cut grass and herbs, balanced bitterness, ending with a pungent, lingering black pepper finish that slowly trails off in the back of your throat.  The cause of this intense peppery sensation – considered an attribute of high-quality olive oil – is oleocanthal, a natural phenolic compound that has both anti-inflammatory and antioxidant properties.  Label art by Susan Minot. Buy One Get One through Sunday 3/29!

Undertones of freshly cut grass and herbs, a hint of green almond, balanced bitterness and a delayed elongated peppery finish. The cause of this spicy peppery sensation – considered an attribute of quality – is oleocanthal, a natural phenolic compound that has both anti-inflammatory and antioxidant properties. Buy One Get One through Sunday 3/29!