Santa Fe Olive Oil & Balsamic Co. Santa Fe Blend

2024 release 1 release 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

232 mg/kg

Antioxidant marker

Freshness

—

FFA shown when known

Coratina Arbequina

Santa Fe Blend Extra Virgin Olive Oil is hand picked and processed within 24 hours of picking using a blend of South African Coratina and Spanish Arbequina olives. The blend reportedly offers a mild overall palate suitable for everyday cooking, dressings, marinades, and finishing dishes.

Sensory: Lab Profile

Flavor & Structure

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, which have antioxidant properties.

Pungency 3.6

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

Polyphenols 8.2

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.

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Estimated Based on profiles for: Coratina, Arbequina .

Evidence over time