Calistoga Press 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

Manzanillo Monovarietal

This NYIOOC award-winning, extra virgin olive oil from Calistoga Press showcases primarily the Manzanillo olive variety with a small amount of Italian varietals blended in from new trees planted in recent years. The fruit is harvested when many olives are still green for optimal freshness. It offers a beautifully fragrant, creamy, and fruit forward flavour profile with a robust, peppery finish, rich in polyphenols. Produced from a small grove of trees, perfect for drizzling on bread, salads, vegetables, or incorporating into premium recipes.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.5

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

Bitterness 4.2

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

Pungency 4.2

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

Polyphenols 7.1

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.

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Estimated Based on profiles for: Manzanillo .

Evidence over time