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Olive Truck California Coratina
Olive Truck California Coratina

Olive Truck California Coratina

Produced by Olive Truck — producer profile

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

This robust extra virgin olive oil is crafted from 100% Coratina olives grown in Granite Bay, California, and cold-pressed within hours of harvest in October 2024. The early harvest yields a bold intensity with distinctive tasting notes of artichoke, fennel, arugula, pepper and almond, supported by high polyphenol content of 920.6. Produced using innovative mobile pressing equipment that processes olives immediately in the orchard, this oil maintains exceptional freshness and flavour complexity. Perfect for finishing dishes, drizzling over grilled vegetables, or enhancing hearty Mediterranean cuisine.

Evidence over time

Release History

2026 Predicted
Expected harvest: 7 October 2026
Harvest Type
Early Harvest
Varieties
Coratina
Phenols
~769 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.
2025
Harvested: 15 October 2025
Harvest Type
Early Harvest
Varieties
Coratina
Phenols
617.8 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: 15 October 2024
Producer Notes

Olives grown in Granite Bay, California, and cold pressed within hours of harvest.

Harvest Type
Early Harvest
Varieties
Coratina
Phenols
920.6 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 November 2023
Varieties
Coratina
Phenols (Est.)
~769.2 mg/kg
Estimated based on historical data.
FFA
0.19%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2022
Harvested: 1 November 2022
Varieties
Coratina
Phenols (Est.)
~769.2 mg/kg
Estimated based on historical data.
2021
Harvested: 1 October 2021
Varieties
Coratina
Phenols (Est.)
~769.2 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 4.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 10
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

Estimated Based on profiles for: Coratina .

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 15 October 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 617.8 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value617.8 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Granite Bay, 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 originGranite Bay, 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

Single variety listed

The latest release lists Coratina 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 dataCoratina

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