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Campodonico Organic Extra Virgin Olive Oil
Campodonico Organic Extra Virgin Olive Oil

Campodonico Organic Extra Virgin Olive Oil

Produced by Campodonico Olive Farm — producer profile

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Verification
Not found
No lab verification data found
Award Record
3 awards
Across 3 releases · 1 competition Latest: Silver · 2026 California State Fair EVOO Competition
Phenols
542 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
CoratinaFrantoioLeccinoMoraioloPendolinoMaurino High Phenolic
Organic

Organic extra virgin olive oil from Campodonico Olive Farm's October harvest. Produced in Lake County, California from organically grown olives. Cold-pressed and unfiltered to preserve natural flavour compounds and reported polyphenols.

Evidence over time

Release History

2026 Predicted
Expected harvest: 10 October 2026
Varieties
Coratina Frantoio Leccino Moraiolo Pendolino Maurino
Phenols
~542 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.
FFA
~0.09
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Harvested: 15 November 2025
Varieties
Coratina Frantoio Leccino Moraiolo Pendolino Maurino
Phenols
542 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.
FFA
0.09%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 1 October 2024
Varieties
Coratina Frantoio Leccino Moraiolo Pendolino Maurino
Phenols (Est.)
~542 mg/kg
Estimated based on historical data.
2023
Harvested: 15 October 2023
Varieties
Coratina Frantoio Leccino Moraiolo Pendolino Maurino
Phenols (Est.)
~542 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.4
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 3.2
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.
artichoke green tomato fresh herbs bitter greens green apple almond

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

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 15 November 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 542 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 value542 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Lake County, 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 originLake County, California, United States
Olive composition

Blend

The latest release lists Coratina, Frantoio, Leccino, Moraiolo, Pendolino, Maurino.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataCoratinaFrantoioLeccinoMoraioloPendolinoMaurino
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Unspecified

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