2025 release

Takeda Olive Farm Blend

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Quality Snapshot

1 releases

Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Varieties & Proof Signals

Ascolano Leccino

About this oil

Produced at Takeda Olive Farm in Miyazu, Kyoto Prefecture, this 2025 autumn harvest olive oil is made from Ascolano and Leccino olives. Unlike novello oils, it is properly aged and multi-filtered to develop a refined flavour profile with fruity notes of green apple and green banana, and a buttery sweetness balanced by a firm spiciness.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.2

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

Bitterness 3.3

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

Pungency 3.3

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

Polyphenols 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.

ripe fruit green apple herbaceous sweet fresh almond butter

Estimated Based on profiles for: Ascolano, Leccino .

Evidence over time