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Ogliarola – Extra Virgin Olive Oil

Varietal: Italy (Puglia)

Intensity: Mild


Grown and crushed in Puglia, this early harvest small batch Ogliarola displays herbaceous notes of bitter herbs, creamy artichoke and green apple.


International Olive Council (IOC) Standard Chemistry as measured at time of crush:

Harvest & Crush Date: November 2017


Biophenols: 349.4 (Antioxidants - Between 220 and 400 is High Quality)

Oleic Acid: 76.7 (Ability to Fight Free Radicals - IOC Standard: Between 55-83)


Free Fatty Acid: 0.10   (Quality of the Fruit - IOC Standard: <Below 0.80)

Peroxide: 8.7 (Free Radical Damage or Rancid Fruit - IOC Standard: < 20.0)