Il Fustino Celebration Olio Nuovo

2025 release 1 release on record

Price per litre / L

Verification

Listed

Evidence pending

Best Award

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Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Frantoio Taggiasca Pendolino

Celebrate the season with Il Fustino's limited Olio Nuovo, crafted from hand-picked Frantoio, Taggiasca and Pendolino olives harvested in California's Santa Ynez Valley. This vibrant, unfiltered oil is cold-pressed within hours of picking to preserve its fresh grassy notes and peppery finish. Its complex aroma of artichoke and almond makes it perfect for drizzling over seasonal dishes or artisan breads. With less than 400 litres produced from this first pressing, this exclusive early-harvest oil offers a truly exceptional tasting experience.

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 2.6

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

Pungency 2.8

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

Polyphenols 5

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.

artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Taggiasca, Pendolino .

Evidence over time