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Kiler Ridge Tuscan Extra Virgin Olive Oil by Kiler Ridge Olive Farm, front-facing on a white background
Kiler Ridge Tuscan Extra Virgin Olive Oil
Kiler Ridge Tuscan Extra Virgin Olive Oil

Kiler Ridge Tuscan Extra Virgin Olive Oil

Produced by Kiler Ridge Olive Farm — producer profile

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Verification
Not found
No lab verification data found
Award Record
2 awards
Across 2 releases · 1 competition Latest: Silver · 2026 California State Fair EVOO Competition
Phenols
606 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
FrantoioLeccinoMaurinoPendolino High Phenolic

This flagship extra virgin olive oil is crafted from a blend of estate grown Tuscan olive varieties, Frantoio, Leccino, Maurino, and Pendolino-harvested in November using traditional production methods that preserve its quality. It has aromatics of fresh wheat grass and herbs, paired with bold green and spicy flavors of green almond and pepper, and a reported polyphenol level of 619 mg/kg. Perfect for pairing with fresh salads, grilled meats, or crusty bread to elevate dishes with its vibrant, peppery finish.

Evidence over time

Release History

2026 Predicted
Expected harvest: 1 November 2026
Varieties
Frantoio Leccino Maurino Pendolino
Phenols
~613 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.
2025
Harvested: 1 November 2025
Varieties
Frantoio Leccino Maurino Pendolino
Phenols
606 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
Harvested: 1 November 2024
Varieties
Frantoio Leccino Pendolino Maurino
Phenols
619 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.
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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2.9
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.7
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.
artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Maurino, Pendolino .

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 informationHarvested 1 November 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 606 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value606 mg/kg
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Paso Robles, 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 originPaso Robles, California, United StatesSingle estate
Olive composition

Blend

The latest release lists Frantoio, Leccino, Maurino, Pendolino.

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 dataFrantoioLeccinoMaurinoPendolino

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