Texas Hill Country Olive Co. Chefs Blend Extra Virgin Olive Oil

2024 release 1 release on record
Verification
Listed
Evidence pending
Best Award
Not listed
Award data absent
Phenols
262 mg/kg
EU health-claim level
Freshness
0.17%
PV 3.52

Texas Hill Country Olive Co. Chef's Blend Extra Virgin Olive Oil

  • Varieties: Koroneiki, Mission, Arbequina (currently sourcing olives from other groves in the US while the estate trees recover from the extreme frost event)
  • Processing: mechanically picked, cold pressed within hours, single batch centrifugation; unfiltered

Suitable for sautéing, dressings, marinades and finishing vegetables, poultry and grains.

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 2.9
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 2.9
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.8
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.
green tomato artichoke fresh herbs pepper butter ripe fruit

Estimated Based on profiles for: Koroneiki, Mission, Arbequina .

Evidence over time

Release History

1 releases
2024
Released November 2024
Producer Notes

Medium intensity with green artichoke, cut grass and tomato vine on the nose; gentle bitterness and a clean, late peppery finish.

Phenols
262 mg/kg ♥
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.
Meets EU health claim threshold (>250mg/kg).
FFA
0.17%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.52
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

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