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Olive Truck Californian Tuscan Blend
Olive Truck Californian Tuscan Blend
Olive Truck Californian Tuscan Blend
Olive Truck Californian Tuscan Blend

Olive Truck Californian Tuscan Blend

Produced by Olive Truck — producer profile

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Verification
Not found
No lab verification data found
Award Record
8 awards
Across 4 releases · 1 competition Latest: Gold · 2026 California State Fair EVOO Competition
Phenols
523.1 mg/kg
Reported total-phenol result
Latest Release
2025
6 releases recorded
FrantoioLeccinoPendolino High Phenolic

This premium Californian Tuscan Blend extra virgin olive oil showcases a harmonious field blend of Italian cultivars Frantoio, Leccino and Pendolino, delivering a medium intensity with vibrant tasting notes of green fruit, green apple, artichoke, eucalyptus and green banana. Cold-pressed within moments of harvest in Petaluma, Sonoma County during October 2024, this early harvest oil boasts exceptional freshness with high polyphenol content of 466.1 and low free fatty acids of 0.28. The oil has earned prestigious recognition including Best of Show at the Los Angeles International Olive Oil Competition and California State Fair, reflecting its outstanding quality and craftsmanship. Perfect for drizzling over grilled vegetables, enhancing pasta dishes, or as a finishing oil for artisanal breads.

Evidence over time

Release History

2026 Predicted
Expected availability: 20 December 2026
Harvest Type
Early Harvest
Varieties
Frantoio Leccino Pendolino
Phenols
~499 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
~0.21
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
Frantoio Leccino Pendolino
Phenols
523.1 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
0.21%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvested: 15 October 2024
Producer Notes

Cold-pressed within moments of harvest in Petaluma, Sonoma County during October 2024.

Harvest Type
Early Harvest
Varieties
Frantoio Leccino Pendolino
Phenols
466.1 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
0.28%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Harvested: 1 October 2023
Varieties
Frantoio Leccino Pendolino
Phenols (Est.)
~498.7 mg/kg
Estimated based on historical data.
FFA
0.16%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2022
Harvested: 1 November 2022
Varieties
Frantoio Leccino Pendolino
Phenols (Est.)
~498.7 mg/kg
Estimated based on historical data.
2021
Harvested: 1 November 2021
Varieties
Frantoio Leccino Pendolino
Phenols (Est.)
~498.7 mg/kg
Estimated based on historical data.
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2020
No release recorded

No release is recorded for this harvest year.

2019
Harvested: 1 November 2019
Varieties
Frantoio Leccino Pendolino
Phenols
507 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
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2019
Producer established

Olive Truck was established in 2019.

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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 3.4
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 5.6
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.
artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Pendolino .

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 523.1 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 value523.1 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Sonoma County, 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 originSonoma County, 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

Blend

The latest release lists Frantoio, Leccino, Pendolino.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataFrantoioLeccinoPendolino

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