Boccabella Farms Winemakers Blend Extra Virgin Olive Oil, front-facing on a white background

Boccabella Farms Winemakers Blend Extra Virgin Olive Oil

Boccabella Farms Winemakers Blend Extra Virgin Olive Oil

Name: Boccabella Farms Winemakers Blend Extra Virgin Olive Oil
Brand: Boccabella Farms
Price: 72 USD
Availability: InStock

Produced by Boccabella Farms — producer profile

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Verification

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No lab verification data found

Award Record

2 awards

Across 2 releases · 2 competitions Latest: Bronze · 2024 California State Fair EVOO Competition

Phenols

Not found

No phenol data found

Latest Release

2024

3 releases recorded

Bouteillan Pendolino Frantoio Leccino Coratina

A medium to robust EVOO, harvested in November. Blends five cultivars (Bouteillan, Pendolino, Frantoio, Leccino, and Coratina) handpicked from locally grown Italian, French, and Spanish olive varieties. Cold pressed and blended by Paso Robles winemakers. Gold Medal winner at the New York International Olive Oil Competition and California State Fair. Laboratory tested by Baker Labs with sensory panel evaluation by Applied Sensory.

Evidence over time

Release History

2025

Current harvest year

No release has been recorded for this harvest year yet.

2024

Harvested: 15 November 2024

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Producer Notes

Delivers fruity aromas, herbaceous mid-palate notes, and a robust finish with bitter and peppery characteristics.

Varieties

Bouteillan Pendolino Frantoio Leccino Coratina

2023

2022

2014

Producer established

Boccabella Farms was established in 2014.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2

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

Bitterness 3.1

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.

Pungency 3.3

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

Polyphenols 5.8

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.

fresh almond apple grass delicate artichoke fresh herbs

Estimated Based on profiles for: Bouteillan, Pendolino, Frantoio, Leccino, Coratina .

Freshness & season