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Marcum Itrana Extra Virgin Olive Oil
Marcum Itrana Extra Virgin Olive Oil

Marcum Itrana Extra Virgin Olive Oil

Produced by Marcum Olive Oil — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
7 awards
Across 3 releases · 1 competition Latest: Best of California EVOO Monovarietal Robust · 2026 California State Fair EVOO Competition
Phenols
679 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Itrana High Phenolic Monovarietal

Itrana Extra Virgin Olive Oil is a 2025 limited‑edition, California‑grown oil made from 100 % Itrana olives harvested on November 26, 2024. Hand‑picked and cold‑pressed within hours, it boasts a very high polyphenol level (447 mg/kg) and a buttery‑fruity palate with notes of peach and green olives. The oil's bright green color and smooth body make it ideal for dipping, dressings, and cooking fish, chicken or vegetables. It has earned multiple accolades including Double Gold at the ATHENA International Olive Oil Competition and Gold medals at the Los Angeles, California State Fair, COOC and NYIOOC contests.

Note on labels : The producer markets their oils as the following year's release e.g. they list their 2024 oil as 2025.

Evidence over time

Release History

2026 Predicted
Expected availability: 20 December 2026

Sensory Profile

Fruitiness5
Bitterness3.6
Pungency3.7
Varieties
Itrana
Phenols
~563 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
~0.08
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~4.06
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 16 November 2025

Sensory Profile

Fruitiness6.3
Bitterness3.8
Pungency3.8
Varieties
Itrana
Phenols
679 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
0.12%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.12
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024 Verified
Harvested: 26 November 2024

Sensory Profile

Fruitiness3.7
Bitterness3.3
Pungency3.5
Varieties
Itrana
Phenols
447 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
0.03%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2023
Phenols (Est.)
~563 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 6.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.4
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.

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 informationHarvested 16 November 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 679 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.

EVV viewed lab results679 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
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

Single variety listed

The latest release lists Itrana as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataItrana

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