Texas Hill Country Olive Co. Olio Nuovo Extra Virgin Olive Oil
Texas Hill Country Olive Co. Olio Nuovo Extra Virgin Olive Oil

Release History

2 releases
2026 Predicted
Expected: December 2026
Harvest Type
Early Harvest
Phenols
~423 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
~0.07
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~6.5
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Released November 2024
Harvest Type
Early Harvest
Phenols
361 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
0.07%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
9
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Producer Notes

Shows bright aromas of fresh cut grass, green tomato and almond skin, with medium bitterness and a clean, peppery finish that reflects its high polyphenol content

Harvest Type
Early Harvest
Phenols
485 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
0.07%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

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