Old Town Olive Hojiblanca

2025 release 1 release on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

—

Antioxidant marker

Freshness

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FFA shown when known

Hojiblanca Monovarietal

Cold‑pressed extra virgin olive oil from the Hojiblanca cultivar, harvested early in Spain. The oil presents a pronounced fruit character with stone‑fruit and apple notes, complemented by herbaceous tomato‑leaf nuances. A lingering pungency and peppery finish provide a balanced palate. Suitable for finishing dishes, dressings, or direct use.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 6

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 4.8

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 6

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

Polyphenols 6

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: Hojiblanca .

Evidence over time