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OH Extra Virgin Olive Oil
OH Extra Virgin Olive Oil
OH Extra Virgin Olive Oil
OH Extra Virgin Olive Oil
OH Extra Virgin Olive Oil

OH Extra Virgin Olive Oil

Produced by OH Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
2 awards
Across 2 releases · 1 competition Latest: Silver · 2025 California State Fair EVOO Competition
Phenols
333 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Koroneiki Monovarietal
Organic

OH Olive Oil is an organic extra virgin olive oil made from robust Koroneiki olives estate grown in California's San Joaquin Valley, offering a balanced, fruity, pungent, and fresh flavor profile with vibrant tasting notes that make it a show-stopper on any table. Produced through first-press, cold-pressed methods, it boasts an exceptionally low free fatty acid content of 0.10% and reported polyphenols at 235 mg/kg, alongside its stated quality certifications. Ideal for drizzling over salads, grilled vegetables, or fresh bread, this premium oil enhances a wide range of dishes with its lively character.

Evidence over time

Release History

2026 Predicted
Expected harvest: 12 December 2026

Sensory Profile

Fruitiness7
Bitterness6.6
Pungency7
Varieties
Koroneiki
Phenols
~284 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
~3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Harvested: 11 November 2025

Sensory Profile

Fruitiness7
Bitterness6.6
Pungency7
Varieties
Koroneiki
Phenols
333 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
0.13%
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.
2024
Harvested: 13 December 2024
Varieties
Koroneiki
Phenols
235 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
0.1%
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.)
~284 mg/kg
Estimated based on historical data.
1952
Producer established

OH Olive Oil was established in 1952.

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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 7
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 6.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 7
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 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.
green tomato artichoke fresh herbs pepper

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 11 November 2025Harvest date disclosed
Place & provenance

Sense of place

The oil is listed as coming from a single estate in San Joaquin Valley, 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 originSan Joaquin Valley, California, United StatesSingle estate
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
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Unspecified

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