Olive - Ascolano Flavor & Aroma - Tropical & fruity, with notes of mango, pineapple, apricot, peach, and a touch of green herbaceousness (tomato leaf) Growing Region: Northern California - Sacramento Valley Harvest Date: November 2020 by hand Polyphenol (antioxidant) count: 284 gallic eq mg/kg Free Fatty Acid (FFA): 0.11 % oleic Peroxide Value (PV): 4.23 meq O2/Kg UV Absorbance (K232): 1.657 UV Absorbance (K270): 0.106 UV Absorbance (Delta K): -0.0037 Avg. Yield: 32 gallons/ton
Certified 100% EVOO by the California Olive Oil Council (COOC)
EVOO is a superfood, high in polyphenols. Polyphenols are antioxidants that attack bad "free radicals" in our bodies, ultimately helping us live longer. EVOO's high in polyphenols have also been shown to have anti-inflammatory benefits when consumed regularly.
Ascolano is a Tuscan variety. Most Ascolano is planted in Northern California in the USA, above Sacramento (which is where our fruit comes from). There are also large plantings in Central California by Lindsay, where there is a large number of olives planted for table olives. The Ascolano was originally planted for table olives in California, however the processors found that its fruit bruised too easily, so they stopped buying it, leaving many growers looking for a home for their Ascolano olives. In 2005 I started to crush Ascolano olives for oil, I was one of the first to crush table olives at that time, and it quickly became a favorite of mine (and others), winning more awards than any other olive I have ever bottled. It's my favorite due to it's unique fruity flavors.
Link - California Olive Oil Council (COOC) - Olive Oil Competition Link - New York Int'l - Olive Oil Competition Link - Los Angeles Int'l - Olive Oil Competition Link - California State Fair - Olive Oil Competition Link - Central Coast Olive Oil Competition