Macala Italian Blend Extra Virgin Olive Oil

2025 release 2 releases on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

601 mg/kg

EU health-claim level

Freshness

—

FFA shown when known

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.

Sensory: Lab Profile

Flavor & Structure

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, which have antioxidant properties.

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

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.

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Estimated Based on profiles for: Taggiasca, Moraiolo, Castelvetrano, Frantoio, Pendolino .

Evidence over time