Flamingo Estate Heritage Extra Virgin Olive Oil

Flamingo Estate Heritage Extra Virgin Olive Oil

2025 release 2 releases on record

Chemistry data caution: We've found evidence this producer publishes identical or near-identical chemistry figures across multiple harvest years. The chemistry values shown below may not reflect actual lab results for each specific release.

Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

—

Antioxidant marker

Freshness

—

FFA shown when known

Frantoio Leccino Pendolino Arbequina

Flamingo Estate's Heritage Extra Virgin Olive Oil is crafted by fourth-generation farmer Philip Asquith, hand-harvested from ancient trees and immediately pressed to preserve freshness and a polyphenol content of 385 mg/kg. Featuring rare U.S. varieties Frantoio, Leccino, Pendolino, and Arbequina, it offers a luminous green hue with vibrant peppery notes and balanced fruitiness. Its high smoke point makes it ideal for dipping, finishing, roasting, or baking. Harvested and milled in January 2025.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.2

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

Bitterness 2.9

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

Pungency 3.1

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

Polyphenols 5.3

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: Frantoio, Leccino, Pendolino, Arbequina .

Evidence over time