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OlioWise
ABQ Olive Company Estate Reserve Robust
ABQ Olive Company Estate Reserve Robust
ABQ Olive Company Estate Reserve Robust
Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Harvest date (precision unverified): 1 March 2025
Varieties
Koroneiki Picual Picholine
Phenols
441
Evidence not recorded · Method unknown
FFA
0.24
Evidence not recorded · Method unknown
Peroxide
3.41
Evidence not recorded · Method unknown
Fruitiness
5
Evidence not recorded · Method unknown
Bitterness
4
Evidence not recorded · Method unknown
Pungency
3.5
Evidence not recorded · Method unknown
Producer Notes
The blend is Koroneiki‑dominant with Picual and Picholine, harvested and crushed together in a single operation. Features green banana and tomato leaf aromatics, baking spice nuance, creamy mid palate, intense peppery finish and brief bitterness.

Sensory Profile

Fruitiness5
Bitterness4
Pungency3.5
2024
No release recorded

No release is recorded for this harvest year.

2023
Harvest date (precision unverified): 1 March 2023
Varieties
Barnea Arbequina Coratina Kalamata
Phenols
543.23
Evidence not recorded · Method unknown
FFA
0.2
Evidence not recorded · Method unknown
Peroxide
6.19
Evidence not recorded · Method unknown
Producer Notes
Single estate blend of Barnea, Arbequina, Coratina and Kalamata olives. Creamy mouth feel, green apple notes and displays both floral and leafy green vegetal flavors.
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Sensory Profile & Character

Sensory Analysis

Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.4
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green tomato artichoke fresh herbs pepper fig leaf bitter herbs

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

Harvest timing helps you judge an oil's age, while filtration and release style affect how quickly it is best enjoyed.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 March 2025
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Peru, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originPeruSingle estate
Olive composition

Changing composition

The latest release lists Koroneiki, Picual, Picholine. OlioWise's release data lists different cultivar combinations across harvests.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

OlioWise-derived from release dataKoroneikiPicualPicholineComposition changes by harvest

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