Country of Origin: Chile Mild Intensity Crush Date: May 2026 Our Chilean Arbequina has a pleasant floral nose, a delicate leafy green center that transitions to creamy almond with a lingering peppery finish. Organoleptic Taste Panel Assessment FRUITINESS 4.3 BITTERNESS 3.1 PUNGENCY 3.3 Biophenols: 270.8 ppm Oleic Acid: 76.1 DAGs: 96.0 Squalene: 4,842.7 FFA: 0.13 Peroxide: 4.30 *PPP: <0.6 A-Tocopherols: 268.7

Mild Intensity. Crush Date: November 2025. Country Of Origin: USA (California) This aromatic oil displays notes of sweet apple peel, and a creamy almond center followed by a pleasant dry herb finish. Harvested from groves in California’s Central San Joaquin Valley Organoleptic Taste Panel Assessment FRUITINESS 4.5 BITTERNESS 3.0 PUNGENCY 3.0 Chemistry Panel *Biophenols: 231.6 ppm Oleic Acid: 74.34 DAGs: 95.7 Squalene: 3,609.1 FFA: 0.12 Peroxide: 4.94 *PPP: <0.6 A-Tocopherols: 297.4

Country of Origin: Peru. Robust Intensity. Crush Date: March 2026 This early harvest Barnea displays notes of unripe pear, with a creamy center followed by pleasing notes of fennel. The peppery finish is balanced. Organoleptic Taste Panel Assessment FRUITINESS 5.0 BITTERNESS 3.5 PUNGENCY 4.0 Chemistry Panel *Biophenols: 412.5 ppm Oleic Acid: 67.3 DAGs: 96.2 Squalene: 4,462.9 FFA: 0.22 Peroxide: 4.78 *PPP: 0.8 A-Tocopherols: 211.1

Country of Origin: Italy. Medium Intensity. Crush Date: Nov 2025 This ultra fruity Coratina displays notes of granny smith apple peel, arugula and a creamy green almond finish with pronounced pepper. Organoleptic Taste Panel Assessment FRUITINESS 5.3 BITTERNESS 3.3 PUNGENCY 3.5 Chemistry Panel *Biophenols: 383.7 ppm FFA: 0.21 Oleic Acid: 76.22 Peroxide: 9 DAGs: 93.6 *PPP: <0.6 Squalene: 4,644.6 A-Tocopherols: 222.3