Extra Virgin Vault
Extra Virgin Vault

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Nemechek Gold High-Phenol Extra Virgin Olive Oil
Nemechek Gold High-Phenol Extra Virgin Olive Oil

Nemechek Gold High-Phenol Extra Virgin Olive Oil

Produced by Nemechek Gold — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
566 mg/kg
Reported total-phenol result
Latest Release
2024
1 release recorded
Koroneiki High Phenolic Monovarietal

A COOC-certified extra virgin olive oil from the Koroneiki harvest offers a buttery flavor profile with subtle fruity notes and a reported phenol count of 566 mg/kg. Meticulously produced to Dr. Patrick Nemechek's standards, it is cold-pressed and packaged in a light-protective bag to preserve freshness and quality for as long as possible. Ideal for drizzling over salads, vegetables, or using in Mediterranean dishes, it pairs well with fresh seafood and grilled meats; its certification ensures premium quality and purity.

Evidence over time

Release History

2025
Current harvest year

No release has been recorded for this harvest year yet.

2024
Varieties
Koroneiki
Phenols
566 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 4.8
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 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.3
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.
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Estimated Based on profiles for: Koroneiki .

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 informationHarvest date disclosed
Phenols & structure

High phenolic

The latest release lists 566 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 value566 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in 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 originCalifornia, United States
Olive composition

Single variety listed

The latest release lists Koroneiki 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 dataKoroneiki

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