Henri Mor Private Reserve 5L Bag in Box

Henri Mor Private Reserve 5L Bag in Box


This premium extra virgin olive oil is the product of 100% Arbequina olives grown in their native land in Lleida, Spain, with certification under PDO Les Garrigues. From Non-GMO Project Verified olives harvested green in early October, this Arbequina oil is incredibly fruity, with sweet notes of apple, pear, green bananas and green almonds. In the mouth the oil has an almost imperceptible bitterness and a light peppery finish, providing a complex yet harmonious taste. This versatile oil is excellent both for cooking fish and seafood, and when consumed raw as a salad dressing or paired with bread and tomato, a Catalan staple. Try also when making mayonnaise or ice cream.

Pairs Well With:

Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Broiled Fish, Poached Fish, Soft Cheese, Sauces, Garden Tomato Salad

Recent International Awards

2021 NYIOOC - Silver

2020 Athena IOOC - Silver

2019 Athena IOOC - Bronze
2019 AVPA - Ripe Medium Fruity - Silver
2019 EVO IOOC - Gold
2019 LA International EVOOC - Delicate - Silver
2019 London IOOC - Medium - Gold
2019 NYIOOC - Gold
2019 Oil China - Light - Silver
2019 Olive Japan - Delicate - Silver
2019 Terraolivo - Prestige Gold

2018 London IOOC - Silver
2018 Olive Japan - Gold
2018 Terraolivo - Prestige Gold

The Arbequina olive is one of the most common varieties grown in Spain. One of the milder olive varieties, the buttery qualities of Arbequina olive oils make them excellent for baking, as well as for finishing lighter dishes like fish. Shop our collection of Arbequina oils.
Extra Virgin Olive Oils
Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Broiled Fish, Poached Fish, Soft Cheese, Sauces, Confections, Ice Cream, Garden Tomato Salad
Fall 2020 (NEW)
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
5L (169 oz)
Catalonia, Spain
The Arbequina olive is one of the most common varieties grown in Spain. One of the milder olive varieties, the buttery qualities of Arbequina olive oils make them excellent for baking, as well as for finishing lighter dishes like fish. Shop our collection of Arbequina oils.
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Henri Mor
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Henri Mor

Henri Mor
A more recent arrival on the premium extra virgin olive oil scene, the Henri Mor company focuses their passion for olive cultivation on the Arbequina variety. All the Arbequina olive trees of Henri Mor are grown in their native soil in the Province of Lleida, in Catalonia, Spain. This area is known for its dry climate, rough land, and aromatic forests, with each feature contributing its essence to help create truly unique Arbequina oils. These products all receive certification under PDO Les Garrigues, ensuring strict quality controls and oils that reach their maximum sensory attributes. The passion of the Henri Mor company extends also to their consumers, for their work would mean nothing without the love of families toasting good health and sharing fine foods together.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.