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Olive Truck California Ascolano
Olive Truck California Ascolano
Olive Truck California Ascolano

Olive Truck California Ascolano

Produced by Olive Truck — producer profile

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Verification
Not found
No lab verification data found
Award Record
Silver
2024 · California State Fair EVOO Competition
Phenols
454.1 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Ascolano Monovarietal

Olive Truck's Ascolano California EVOO, harvested in 2024 in California, offers a delicate to medium intensity with tasting sensations of artichoke, herbs, green pepper, almond, and a subtle peppery finish.

Made by cold-pressing the olives within moments of harvest with Olive Truck's mobile pressing equipment. The oil is bottled at its peak of freshness to capture its vibrant character. This exceptional quality has been recognised with multiple awards, including Best of Show at the Los Angeles International Olive Oil Competition. This EVOO exemplifies the superior standard and distinctive flavour profile of California olive oil.

Evidence over time

Release History

2026 Predicted
Expected availability: 11 December 2026
Harvest Type
Early Harvest
Varieties
Ascolano
Phenols
~410 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
~0.29
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
Ascolano
Phenols
454.1 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
0.33%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 1 November 2024
Harvest Type
Early Harvest
Varieties
Ascolano
Phenols
366 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
0.24%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Phenols (Est.)
~410.1 mg/kg
Estimated based on historical data.
2019
Producer established

Olive Truck was established in 2019.

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Sensory Profile & Character

Sensory Profile

Fruitiness 6
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 3.6
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.8
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.
ripe fruit green apple herbaceous sweet

Estimated Based on profiles for: Ascolano .

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 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 originCalifornia, 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

Single variety listed

The latest release lists Ascolano 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 dataAscolano

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