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Olive Truck California Arbequina
Olive Truck California Arbequina

Olive Truck California Arbequina

Produced by Olive Truck — producer profile

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Verification
Not found
No lab verification data found
Award Record
4 awards
Across 2 releases · 1 competition Latest: Best of California EVOO Monovarietal Delicate · 2026 California State Fair EVOO Competition
Phenols
327.3 mg/kg
Reported total-phenol result
Latest Release
2025
5 releases recorded
Arbequina Monovarietal Shapeshifter

This award-winning California extra virgin olive oil showcases the delicate Arbequina cultivar with a mild, refined intensity. Cold-pressed within moments of harvest in Manteca, San Joaquin County, it delivers fresh tasting notes of fig leaf, herbs, radish and green pepper. With exceptional polyphenol content of 216.7 and ultra-low free fatty acids at 0.16, this early harvest oil represents the pinnacle of freshness and quality. Perfect for drizzling over salads, grilled vegetables, or as a finishing oil for delicate dishes.

Evidence over time

Release History

2026 Predicted
Expected availability: 11 December 2026
Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
~276 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
~0.16
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Harvested: 1 November 2025
Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
327.3 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
0.18%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 1 November 2024
Producer Notes

Cold-pressed within moments of harvest in Manteca, San Joaquin County.

Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
216.7 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
0.16%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Harvested: 1 October 2023
Varieties
Arbequina
Phenols
285 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.
2022
Harvested: 1 October 2022
Varieties
Leccino
Phenols (Est.)
~276.3 mg/kg
Estimated based on historical data.
2021
Harvested: 1 October 2021
Varieties
Arbequina
Phenols (Est.)
~276.3 mg/kg
Estimated based on historical data.
2019
Producer established

Olive Truck was established in 2019.

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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
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 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.6
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 apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .

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 1 November 2025Harvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in San Joaquin Valley, 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 originSan Joaquin Valley, California, United States
Harvest & milling

How it was made

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

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-siteHand picked
Olive composition

Changing composition

The latest release lists Arbequina as its only recorded cultivar. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

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. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataArbequinaComposition changes by harvest

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