Ojai Provençale Olive Oil

2025 release 3 releases on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

325 mg/kg

EU health-claim level

Freshness

0.15%

FFA shown when known

Columella Nocellara del Belice Picholene Arbosana Cailletier

Crafted from a blend of Columella, Nocellara del Belice, Picholene, Arbosana, and Cailletier olives, this Provençale extra virgin olive oil offers a mild, smooth, and fruity profile with sweet buttery notes. Harvested and milled late in the season, it is unfiltered, first-press, and cold-pressed on their family-owned Ojai Valley farm.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.4

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, which have antioxidant properties.

Pungency 3.1

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 4.4

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

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Estimated Based on profiles for: Columella, Nocellara del Belice, Picholene, Arbosana, Cailletier .

Evidence over time