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Inez Organic Single Estate Blend Extra Virgin Olive Oil
Inez Organic Single Estate Blend Extra Virgin Olive Oil
Inez Organic Single Estate Blend Extra Virgin Olive Oil
Inez Organic Single Estate Blend Extra Virgin Olive Oil

Inez Organic Single Estate Blend Extra Virgin Olive Oil

Produced by Inez Olive Oil — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
Not found
No award data found
Phenols
331 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
ArbequinaArbosanaKoroneiki
Organic

This organic single estate blend features a balanced combination of Arbequina, Arbosana, and Koroneiki olive varieties, harvested in December, resulting in a smooth and versatile extra virgin olive oil with a slightly fruity and grassy flavour profile. Ideal for everyday use, it pairs beautifully with salads, roasted vegetables, grilled fish, and steaks, enhancing dishes with its subtle notes. Certified organic and best enjoyed within 24 months of bottling, this oil showcases high quality California production methods.

Evidence over time

Release History

2025 Verified

Sensory Profile

Fruitiness4.8
Bitterness3.5
Pungency3.7
Harvest Type
Early Harvest
Varieties
Arbequina Arbosana Koroneiki
Phenols
331 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
0.21%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.86
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Harvested: 1 December 2024
Harvest Type
Early Harvest
Varieties
Arbequina Arbosana Koroneiki
Phenols (Est.)
~331 mg/kg
Estimated based on historical data.
2023
Harvested: 1 December 2023
Harvest Type
Early Harvest
Varieties
Arbequina Arbosana Koroneiki
Phenols (Est.)
~331 mg/kg
Estimated based on historical data.
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Sensory Profile & Character

Sensory Profile

Fruitiness 4.8
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.7
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4
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 apple banana sweet almond mild green tomato almond

Measured Sensory analysis from laboratory testing.

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

The oil is listed as coming from a single estate in Santa Ynez, California, United States, giving it a specific farm origin.

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 originSanta Ynez, California, United StatesSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Blend

The latest release lists Arbequina, Arbosana, Koroneiki.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataArbequinaArbosanaKoroneiki
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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