Santa Fe Olive Oil & Balsamic Co. Aguilar Green Arbequina

Chemistry data caution: We've found evidence this producer publishes identical or near-identical chemistry figures across multiple harvest years. The chemistry values shown below may not reflect actual lab results for each specific release.

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Early‑harvest Arbequina olives, cold‑extracted.

Tasting profile: medium‑robust with a balance of ripe and green flavours. Aromas of green grass, herbaceous notes and subtle floral undertones accompany palate‑forward nuttiness, buttery‑type texture, tropical and ripe apple fruit flavours, and a grassy, herbaceous finish with hints of green apple and mint. A mild peppery bite adds freshness, making the oil suitable for dressings, seafood and as a dip for bread.

Estimated Flavor Profile

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, which have antioxidant properties.

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 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.

green apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .