Santa Fe Olive Oil & Balsamic Co. Aguilar Green Frantoio

Name: Santa Fe Olive Oil & Balsamic Co. Aguilar Green Frantoio
Brand: Santa Fe Olive Oil Balsamic Co
Price: 54.53 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

280 mg/kg

Expected from 2023 release

Latest Release

2024

4 releases recorded

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.

Evidence over time

Release History

2025

Current harvest year

No release has been recorded for this harvest year yet.

2024

Buy Batch

Harvest Type

Early Harvest

Varieties

Frantoio

2023

Harvested: 1 October 2023

Harvest Type

Early Harvest

Varieties

Frantoio

Phenols

~~280 mg/kg~~

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

FFA

~~0.19%~~

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

Peroxide

~~7.6~~

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

Frantoio

2020

No release recorded

No release is recorded for this harvest year.

2019

Harvested: 1 October 2029

Harvest Type

Early Harvest

Varieties

Frantoio

Phenols

~~770 mg/kg~~

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

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.3

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.

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 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

Estimated Based on profiles for: Frantoio .

Freshness & season