Extra Virgin Vault
Extra Virgin Vault

Preferences

Valencano Blend
Valencano Blend
Valencano Blend

Valencano Blend

Produced by Valencano Olive Oil — producer profile

Buy now / L
Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
410 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
LeccinoBjelica
Organic

Valencano Blend is a premium organic extra virgin olive oil from Bale, Istria, Croatia, blending the Italian Leccino variety with the Croatian Bjelica, harvested in the first half of October 2023. It offers a balanced and versatile taste with medium green fruitiness, bitterness, and spiciness, scoring 6.0 fruity, 5.8 bitter, and 6.0 spicy on the sensory profile. This well-balanced oil boasts low acidity (0.20 mg/100g), high polyphenols (391 mg/kg), and awards including Flos Olei 2024 and Gold at the New York International Olive Oil Competition 2023.

Evidence over time

Release History

2025
Harvested: 1 October 2025

Sensory Profile

Fruitiness6
Bitterness6.3
Pungency6.6
Varieties
Leccino Bjelica
Phenols
410 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.15%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
6.3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Varieties
Leccino Bjelica
Phenols (Est.)
~400.5 mg/kg
Estimated based on historical data.
2023
Harvested: 15 October 2023

Sensory Profile

Fruitiness6
Bitterness5.8
Pungency6
Varieties
Leccino Bjelica
Phenols
391 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2006
Producer established

Valencano Olive Oil was established in 2006.

Suggest an edit
Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 6.3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 6.6
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
fresh almond butter herbs smooth

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 October 2025Harvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Bale, Istria County, Croatia.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originBale, Istria County, Croatia
Olive composition

Blend

The latest release lists Leccino, Bjelica.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataLeccinoBjelica
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Unspecified

Related Oils

Valencano Bjelica
Listing verification: Published Results

Valencano Bjelica

Harvest 2024🇭🇷
Available
Polyphenols 605 mg/kg
/L
Valencano Buža
Listing verification: Published Results

Valencano Buža

Harvest 2025🇭🇷
Available
Polyphenols 401 mg/kg
/L
Perdisacca Ulìa
Listing verification: Published Results

Perdisacca Ulìa

Harvest 2025🇭🇷
Available
Polyphenols 685 mg/kg
/L
Nono Remido Buža
Listing verification: Producer Contacted

Nono Remido Buža

Harvest 2025🇭🇷
Sold out
/L
Perdisacca Organic Rossignola
Listing verification: Third Party Verified

Perdisacca Organic Rossignola

Harvest 2025🇭🇷
Available
/L