Juno Olives Frantoio Single Variety Extra Virgin Olive Oil
Produced exclusively from the Frantoio olive variety, using estate-grown fruit.
Sensory Analysis
Sensory Profile
Fruitiness 4
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 2.8
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
Measured Sensory analysis from laboratory testing.
Release History
2 releases
2026 Predicted
Expected: July 2026
Sensory Profile
Fruitiness4
Bitterness3
Pungency3.5
Varieties
Phenols
~243 mg/kg
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.
FFA
~0.1
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Sensory Profile
Fruitiness4
Bitterness3
Pungency3.5
Varieties
Phenols
243 mg/kg
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.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Producer Notes
The oil presents a bold, grassy character with green‑herb, apple and almond notes, ending on a distinct peppery finish.
Varieties
Phenols (Est.)
~243 mg/kg
Estimated based on historical data.
