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Toyo Olive Shodoshima Extra Virgin Olive Oil Early Harvest

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This early-harvest extra virgin olive oil comes from olives grown on Shodoshima island in Kagawa Prefecture, Japan. The fruit is cold-extracted shortly after picking, producing a fresh, green oil with a clean, vibrant character. Its measured bitterness and peppery finish suit grilled fish, salads and simple Japanese dishes.

Monovarietal
Organic
Hand Picked

Estimated Flavor Profile

Sensory Profile

Fruitiness 4
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2.4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 2.4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 3.6
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.
butter ripe fruit nuts smooth

Estimated Based on profiles for: Mission .

Release History

1 releases
2025
Harvest Type
Early Harvest
Varieties
Mission
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