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Grumpy Goats Farm Hojiblanca Extra Virgin Olive Oil
Grumpy Goats Farm Hojiblanca Extra Virgin Olive Oil
Grumpy Goats Farm Hojiblanca Extra Virgin Olive Oil

Grumpy Goats Farm Hojiblanca Extra Virgin Olive Oil

Produced by Grumpy Goats Farm — producer profile

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Verification
Not found
No lab verification data found
Award Record
5 awards
Across 4 releases · 1 competition Latest: Best of Class · 2026 California State Fair EVOO Competition
Phenols
366 mg/kg
Reported total-phenol result
Latest Release
2025
4 releases recorded
Hojiblanca Monovarietal

This Hojiblanca extra virgin olive oil, made from carefully selected Hojiblanca olives, offers medium robustness and astringency with a balanced flavour profile of herbaceousness, green almond, artichoke, green and ripe olives, floral notes, and nuttiness, culminating in a warm ginger finish. As the mildest oil in the collection, it is ideal for everyday use in light dressings, fresh salads, or drizzled over mild cheeses and vegetables to subtly enhance their natural flavours.

Evidence over time

Release History

2025
Available: 27 February 2026
Varieties
Hojiblanca
Phenols
366 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.
2024
Varieties
Hojiblanca
Phenols (Est.)
~366 mg/kg
Estimated based on historical data.
2023
Phenols (Est.)
~366 mg/kg
Estimated based on historical data.
2022
No release recorded

No release is recorded for this harvest year.

2021
Phenols (Est.)
~366 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
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 banana fresh grass almond tropical fruit

Estimated Based on profiles for: Hojiblanca .

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 informationHarvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Capay 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 originCapay Valley, California, United States
Olive composition

Single variety listed

The latest release lists Hojiblanca 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 dataHojiblanca

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