About our Oil
Our olives are a mix of northern italian and french varietals. This includes boutellian, tanche, lechino, taggiasca, frantoio, picholine, and more. It makes for a fruity, but not overly pungent blend full of the good stuff. We mill right after we pick, and filter when we do that, so that you don't see sedimentation effects. It is very peppery on extraction, and then mellows as it rests.
The test results for the 2025 Olio Nuovo harvest are below.
Milling Date: Nov 9, 2025
|
|
Units |
US 25/596-1 |
|
COOC CERT |
|
|
|
Free fatty acid (*) |
% (m/m) as oleic acid |
0.25 |
|
Peroxide value (*) |
meq O2/Kg |
5.78 |
|
UV coefficient K232 (*) |
Extinction at 232nm |
1.837 |
|
UV coefficient K268 (*) |
Extinction at 268nm |
0.126 |
|
UV coefficient diff. (DK) (*) |
Difference |
-0.001 |
|
Sensory Analysis - Defect |
Scale 0 - 10 |
0.0 |
|
Sensory Analysis - Fruitiness |
Scale 0 - 10 |
4.8 |
|
Sensory Analysis - Pungency |
Scale 0 - 10 |
3.4 |
|
Sensory Analysis - Bitterness |
Scale 0 - 10 |
3.0 |