Extra Virgin Vault
Extra Virgin Vault

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Wild Groves Robust Blend Extra Virgin Olive Oil
Wild Groves Robust Blend Extra Virgin Olive Oil
Wild Groves Robust Blend Extra Virgin Olive Oil

Wild Groves Robust Blend Extra Virgin Olive Oil

Produced by Wild Groves — producer profile

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Verification
Not found
No lab verification data found
Award Record
2 awards
Across 2 releases · 1 competition Latest: Silver · 2025 California State Fair EVOO Competition
Phenols
618 mg/kg
Reported total-phenol result
Latest Release
2025
5 releases recorded
ManzanilloAscolanoPicual High Phenolic Shapeshifter

This California extra virgin olive oil combines multiple olive varieties to produce a full-bodied blend with pronounced fruity notes and fresh, rich flavours. The oil displays the robust characteristics of early-harvest fruit with balanced complexity.

Evidence over time

Release History

2025
Harvested: 1 November 2025
Varieties
Manzanillo Ascolano Picual
Phenols
618 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
0.23%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.09
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Harvested: 15 November 2024
Varieties
Manzanillo Ascolano
Phenols
456 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
0.13%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.31
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2023
No release recorded

No release is recorded for this harvest year.

2022
No release recorded

No release is recorded for this harvest year.

2021
Harvested: 1 November 2021
Varieties
Picual Manzanillo
Phenols
442 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
0.11%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.69
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2020
Harvested: 1 November 2020
Varieties
Manzanillo
Phenols
351 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
0.21%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.18
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2019
No release recorded

No release is recorded for this harvest year.

2018
Harvested: 1 November 2018
Varieties
Frantoio Leccino Koroneiki Ascolano
Phenols (Est.)
~466.8 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 5.6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.2
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.1
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.
green apple almond fresh herbs balanced ripe fruit herbaceous

Estimated Based on profiles for: Manzanillo, Ascolano, Picual .

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 November 2025Harvest date disclosed
Phenols & structure

High phenolic

The latest release lists 618 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value618 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Placer County, California, United States.

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 originPlacer County, California, United States
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
Olive composition

Changing composition

The latest release lists Manzanillo, Ascolano, Picual. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataManzanilloAscolanoPicualComposition changes by harvest

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