Santa Fe Olive Oil & Balsamic Co. Aguilar Green Frantoio

2024 release 4 releases on record

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

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

—

Antioxidant marker

Freshness

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FFA shown when known

Frantoio Monovarietal

Aguilar Green Frantoio Extra Virgin Olive Oil - harvested from Frantoio olives grown in the Aguilar region of Spain. Cold‑pressed from early harvest green fruit. Tasting profile: medium‑robust intensity with pronounced pungency, moderate bitterness and high fruitiness; notes of fresh‑cut grass, floral overtones, apple, butter and nut, alongside green‑herbaceous flavours of artichoke, mint, cinnamon and black pepper. Scored 100 points by Paul Vossen.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.3

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.7

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 4.2

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 8.4

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.

artichoke fresh herbs green apple almond pepper

Estimated Based on profiles for: Frantoio .

Evidence over time