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California Gold Estate Arbequina Extra Virgin Olive Oil by California Gold Olive Oil Co, front-facing on a white background
California Gold Estate Arbequina Extra Virgin Olive Oil

California Gold Estate Arbequina Extra Virgin Olive Oil

Produced by California Gold Olive Oil Co — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
523 mg/kg
Reported total-phenol result
Latest Release
2024
7 releases recorded
Arbequina High Phenolic Monovarietal

Extra virgin olive oil made from Arbequina olives grown in California's San Joaquin Valley. The 2024 harvest has a reported phenolic content of 523mg/kg. Arbequina variety typically produces mild, fruity oils with subtle almond notes and gentle peppery finish.

Evidence over time

Release History

2025
Current harvest year

No release has been recorded for this harvest year yet.

2024
Harvested: 1 November 2024
Producer Notes

Aromas of almond and apple; ripe notes of vanilla and marzipan with a finish of artichoke and fennel.

Varieties
Arbequina
Phenols
523 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
2023
Varieties
Arbequina
Phenols (Est.)
~399 mg/kg
Estimated based on historical data.
2022
Varieties
Arbequina
Phenols (Est.)
~399 mg/kg
Estimated based on historical data.
2021
Varieties
Arbequina
Phenols (Est.)
~399 mg/kg
Estimated based on historical data.
2020
Varieties
Arbequina
Phenols (Est.)
~399 mg/kg
Estimated based on historical data.
2019
Varieties
Arbequina
Phenols
275 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
2018
Varieties
Arbequina
Phenols (Est.)
~399 mg/kg
Estimated based on historical data.
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Explore the oil

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
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
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 apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

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 November 2024Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 523 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value523 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in San Joaquin Valley, California, United States.

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 originSan Joaquin Valley, California, United States
Olive composition

Single variety listed

The latest release lists Arbequina as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataArbequina

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