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Mount Dora Olive Oil Company Peruvian Arbequina Extra Virgin Olive Oil
Mount Dora Olive Oil Company Peruvian Arbequina Extra Virgin Olive Oil

Mount Dora Olive Oil Company Peruvian Arbequina Extra Virgin Olive Oil

Produced by Mount Dora Olive Oil Company — producer profile

Price per litre / L
Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
379.3 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded
Arbequina Monovarietal

A medium-intensity Peruvian Arbequina offering a creamy mouthfeel with distinct notes of almond, savory artichoke, and ripe berry, concluding with a pleasing peppery finish. Harvested and crushed in April, it features strong biophenol content and a clean free fatty acid level and peroxide value.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Harvested: 1 April 2025
Varieties
Arbequina
Phenols
379.3 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
0.19%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.8
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
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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 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
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.
green apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .

Freshness & season

Harvest freshness

Harvest timing helps you judge an oil's age, while filtration and release style affect how quickly it is best enjoyed.

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 April 2025
Place & provenance

Sense of place

This oil is listed as originating in Peru.

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 originPeru
Olive composition

Single variety listed

The latest release lists Arbequina 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 dataArbequina

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Listing verification: Published Results

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Harvest 2024🇹🇳
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Polyphenols 828.6 mg/kg