1836 Extra Virgin Olive Oil

2025 release 7 releases on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Arbequina Mission Picual Tosca

Produced in Asherton, Texas from estate grown Arbequina, Mission, Picual and Tosca olives. The mid-season fruit is mechanically extracted at low temperatures, yielding an extra virgin oil with fresh-cut grass, green almond and light herb aromas. On the palate it shows gentle fruitiness, subtle bitterness and a clean, peppery finish. Suitable for raw applications and delicate cooking.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.5

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 2.7

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 3

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 5.2

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

green apple banana sweet almond mild butter ripe fruit

Estimated Based on profiles for: Arbequina, Mission, Picual, Tosca .

Evidence over time