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Ojai Andalucian Olive Oil
Ojai Andalucian Olive Oil
Ojai Andalucian Olive Oil
Ojai Andalucian Olive Oil
Ojai Andalucian Olive Oil
Ojai Andalucian Olive Oil

Ojai Andalucian Olive Oil

Produced by Ojai Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
455 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Lechin de SevillaCoratinaHojiblancaKoroneikiArbequinaPicual

This Andalucian Extra Virgin Olive Oil is crafted from a blend of Lechin de Sevilla, Coratina, Hojiblanca, Koroneiki, Arbequina, and Picual olives, delivering a robust, peppery flavour. Produced on a family-owned Ojai Valley farm using cold-pressed, unfiltered methods, it ensures purity and depth. Harvested in November 2024 with a polyphenol content of 475 mg/kg, it offers a balanced, complex taste. Ideal for enhancing salads and cooked dishes with its vibrant character.

Evidence over time

Release History

2025
Harvested: 1 November 2025
Varieties
Lechin de Sevilla Coratina Hojiblanca Koroneiki Arbequina Picual
Phenols
455 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
0.22%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 1 November 2024
Varieties
Lechin de Sevilla Coratina Hojiblanca Koroneiki Arbequina Picual
Phenols
475 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
0.23%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Phenols (Est.)
~465 mg/kg
Estimated based on historical data.
1850
Producer established

Ojai Olive Oil was established in 1850.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.9
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.9
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6.8
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.
artichoke green tomato fresh herbs bitter greens green banana fresh grass

Estimated Based on profiles for: Lechin de Sevilla, Coratina, Hojiblanca, Koroneiki, Arbequina, Picual .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. The oil is bottled without filtration and may retain natural moisture and fine olive solids.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

Olio nuovo and unfiltered describe different things, but both reward careful storage and prompt use.

Product informationHarvested 1 November 2025Harvest date disclosedUnfiltered
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Ojai, 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 originOjai, California, United StatesSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

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 informationProcessed on-site
Olive composition

Blend

The latest release lists Lechin de Sevilla, Coratina, Hojiblanca, Koroneiki, Arbequina, Picual.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataLechin de SevillaCoratinaHojiblancaKoroneikiArbequinaPicual

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