Il Fustino Santa Barbara Estate

2025 release 2 releases on record

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Phenols

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Pendolino Leccino Frantoio Taggiasca Koroneiki

This premium extra virgin olive oil is crafted from Pendolino, Leccino, Frantoio, and Taggiasca olive varieties grown in the Figueroa Highlands of Santa Ynez. Harvested in November 2024, it delivers an exceptionally fresh flavour profile with bright green apple notes and a robust, pungent finish. The oil's fresh scent and strong character make it ideal for creating vibrant salad dressings or drizzling over fresh pasta. Excellent pairings include aged balsamic vinegar and rosé vinegar, enhancing both simple and sophisticated dishes.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.4

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, 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.

fresh almond apple grass delicate butter herbs

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

Evidence over time