Ascolano Extra Virgin Olive Oil

Tropical & fruity, with notes of mango, pineapple, apricot, peach, and a touch of green herbaceousness (tomato leaf)

Olive Variety: Ascolano
Growing Region: Northern California - Sacramento Valley
Harvest Date: December 2025 by hand

With a polyphenol count of 472 this oil is categorized into a more medium flavor profile. With such a wide range of delicate and fruity elements, this oil is great for finishing dishes, dipping bread, making a quick dressing, and more! Try it drizzled over your grilled or baked fish, as the finishing touch for a pasta dish, or even over a bowl of vanilla ice cream!

While Ascolano is fabulous on its own, we love to complement it with our traditional balsamic!

Best of Class - Los Angeles International EVOO Competition 2026
Gold - Los Angeles International EVOO Competition 2026
Best of Class - California State Fair Olive Oil Competition 2026
Gold Best of Class - California State Fair Olive Oil Competition 2026
Gold - California Olive Oil Council Competition 2026
Double Gold - Central Coast Olive Oil Competition 2026
Best of Class - Central Coast Olive Oil Competition 2026

Certified 100% EVOO by:
California Olive Oil Council (COOC)
Applied Sensory Panel

Polyphenols: 472 gallic eq mg/kg HPLC
Free Fatty Acid (FFA): 0.13% oleic
Peroxide Value (PV): 6.01 meq O2/Kg
UV Absorbance (K232): 1.839
UV Absorbance (K270): 0.118
UV Absorbance (Delta K): -0.0030

Ingredients: Extra Virgin Olive Oil

Polyphenols: The Power Behind Olive Oil
Extra virgin olive oil is more than just tasty — it’s packed with polyphenols, natural antioxidants that fight inflammation, support heart health, and protect your cells. No pills needed — just drizzle and enjoy a daily dose of nature’s healthiest secret.