Macala Italian Blend Extra Virgin Olive Oil

Name: Macala Italian Blend Extra Virgin Olive Oil
Brand: Macala Orchards
Price: 100 USD
Availability: InStock

Produced by Macala Orchards — producer profile

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Award Record

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Phenols

601 mg/kg

Reported total-phenol result

Latest Release

2025

2 releases recorded

Taggiasca Moraiolo Castelvetrano Frantoio Pendolino High Phenolic Shapeshifter

A medium-intensity extra virgin olive oil that delivers a vibrant peppery finish, with nuanced flavors derived from rare Italian olive varieties including Itrana from the Lazio region, Taggiasca from Liguria, and Moraiolo from Umbria. Hand picked and cold pressed during December. Certified Extra Virgin by the California Olive Oil Council and honored with a Gold Medal from the COOC, it excels in drizzling over salads, grilled meats, fresh breads or to uplift Mediterranean dishes.

Evidence over time

Release History

2026 Predicted

Expected harvest: 1 December 2026

Varieties

Taggiasca Moraiolo Castelvetrano Frantoio Pendolino

Phenols

~601 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 December 2025

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Varieties

Taggiasca Moraiolo Castelvetrano Frantoio Pendolino

Phenols

601 mg/kg

2024

No release recorded

No release is recorded for this harvest year.

2023

Harvested: 1 December 2023

Varieties

Itrana Taggiasca Moraiolo

Phenols (Est.)

~601 mg/kg

Estimated based on historical data.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.5

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 2.8

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.

Pungency 2.8

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

Polyphenols 4.6

artichoke fresh herbs green grass green almond pepper green apple

Estimated Based on profiles for: Taggiasca, Moraiolo, Castelvetrano, Frantoio, 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 December 2025Harvest date disclosed

Phenols & structure

High phenolic

The latest release lists 601 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 value601 mg/kg

Place & provenance

Sense of place

This oil is listed as originating in Sage, California, United States.

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 originSage, California, United States

Harvest & milling

How it was made

The olives are listed as being harvested manually.

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 informationHand picked

Olive composition

Changing composition

The latest release lists Taggiasca, Moraiolo, Castelvetrano, Frantoio, Pendolino. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataTaggiascaMoraioloCastelvetranoFrantoioPendolinoComposition changes by harvest