Extra Virgin Vault
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Fat Gold Standard Extra Virgin Olive Oil
Fat Gold Standard Extra Virgin Olive Oil

Fat Gold Standard Extra Virgin Olive Oil

Produced by Fat Gold — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
496 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Frantoio Monovarietal
Organic

Fat Gold Standard extra virgin olive oil delivers a bold and peppery flavor profile with vibrant green fruit notes and a spicy, lingering finish. Made exclusively from Frantoio olives harvested in November in the San Joaquin Valley, it is made through careful cold-pressing to retain the intense aromas and reported composition. This versatile oil pairs excellently with grilled meats, hearty salads, or fresh artisan breads, and has earned recognition for its exceptional quality in recent harvests.

Harvested from two separate and confirmed organic certified farms from California:

Evidence over time

Release History

2026 Predicted
Expected harvest: 8 November 2026
Varieties
Frantoio
Phenols
~563 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
~0.28
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Harvested: 1 November 2025
Producer Notes

...bold and peppery, with notes of thyme, fennel, and walnut

Varieties
Frantoio
Phenols
496 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
0.31%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 15 November 2024
Varieties
Frantoio
Phenols
629 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
0.25%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.3
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 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7
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 fresh herbs green apple almond pepper

Estimated Based on profiles for: Frantoio .

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 2025Harvest date disclosed
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 Frantoio 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 dataFrantoio
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 · CCOF

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