Taggiasca Extra Virgin Olive Oil

Robust and fruity, with green herbaceous olive flavors, and fruity banana undertones. You’ll notice its pungency (peppery burn on the throat) and bitterness.

Olive Variety: Taggiasca
Growing Region: Newcastle
Harvest Date: November 2025 by hand

This is a great finishing oil. Use it as a finishing touch on seafood, risotto, or roasted root veggies. Drizzle over fresh mozzarella or heirloom tomatoes. Of course it is beautiful in a vinaigrette, or just to dress pasta on its own!

Taggiasca pairs beautifully with our Peach, Rosé, or White Balsamic Vinegars. For a savory-herbal duo, try it with Basil or Garlic Olive Oil and traditional balsamic.

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

Polyphenols: 498 gallic eq mg/kg HPLC
Free Fatty Acid (FFA): 0.02 % oleic
Peroxide Value (PV): 10 meq O2/Kg
UV Absorbance (K232): 1.89
UV Absorbance (K270): 0.15
UV Absorbance (Delta K): -0.002

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.