Santa Fe Olive Oil & Balsamic Co. Aguilar Green Arbequina

Name: Santa Fe Olive Oil & Balsamic Co. Aguilar Green Arbequina
Brand: Santa Fe Olive Oil Balsamic Co
Price: 57.2 USD
Availability: InStock

Produced by Santa Fe Olive Oil Balsamic Co — producer profile

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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.

Verification

Not found

No lab verification data found

Award Record

Not found

No award data found

Phenols

294 mg/kg

Reported total-phenol result

Latest Release

2023

3 releases recorded

Arbequina Monovarietal

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.

Evidence over time

Release History

2025

Current harvest year

No release has been recorded for this harvest year yet.

2023

Harvested: 1 October 2023

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Harvest Type

Early Harvest

Varieties

Arbequina

Phenols

~~294 mg/kg~~

This figure may not reflect actual lab results for this harvest year.

2022

No release recorded

No release is recorded for this harvest year.

2021

Harvested: 1 October 2021

Harvest Type

Early Harvest

Varieties

Arbequina

2020

No release recorded

No release is recorded for this harvest year.

2019

Harvested: 1 October 2019

Harvest Type

Early Harvest

Varieties

Arbequina

Phenols

~~230 mg/kg~~

This figure may not reflect actual lab results for this harvest year.

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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 3.6

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