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Woodpecker Trail Olive Farm First Press Extra Virgin Olive Oil

Woodpecker Trail Olive Farm First Press Extra Virgin Olive Oil

Produced by Woodpecker Trail Olive Farm — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
634 mg/kg
Reported total-phenol result
Latest Release
2025
3 releases recorded
Arbequina High Phenolic Monovarietal

Woodpecker Trail Olive Farm's First Press EVOO offers a fresh peppery taste reminiscent of Italian olive oils. Made from first press olives grown in Georgia, this EVOO is perfect for dipping fresh bread or enhancing summer dishes with tomatoes. Its sustainable production practices ensure every bottle supports fair work and land stewardship.

Evidence over time

Release History

2026 Predicted
Expected harvest: 9 September 2026
Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
~477 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
~0.08
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~7.5
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Harvested: 9 September 2025
Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
634 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
0.06%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
7
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Harvested: 9 September 2024
Harvest Type
Early Harvest
Varieties
Arbequina
Phenols
408 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
0.06%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
8
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
Harvest Type
Early Harvest
Phenols
388 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
0.12%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.6
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 banana sweet almond mild

Estimated Based on profiles for: Arbequina .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. The oil is bottled without filtration and may retain natural moisture and fine olive solids.

Why choose it

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

Worth knowing

Olio nuovo and unfiltered describe different things, but both reward careful storage and prompt use.

Product informationHarvested 9 September 2025Harvest date disclosedUnfiltered
Phenols & structure

High phenolic

The latest release lists 634 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 value634 mg/kg
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Glennville, Georgia, United States, giving it a specific farm origin.

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 originGlennville, Georgia, United StatesSingle estate
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

Single variety listed

The latest release lists Arbequina as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataArbequina

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