Taggiasca Extra Virgin Olive Oil

Taggiasca EVOO is one of our limited edition varietals this year! This popular varietal originates from Italy, and we grow it in the foothills here in Northern CA. Cold-pressed and deliciously fresh, this oil is fruity, and complex, with a peppery finish. 

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: Northern California - Sacramento Valley
Harvest Date: November 2024 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

Taggiasca Polyphenol Count - 386 gallic eq mg/kg

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.

Ingredients: Extra Virgin Olive Oil

Free Fatty Acid (FFA): 0.15 % oleic
Peroxide Value (PV): 6.62 meq O2/Kg
UV Absorbance (K232): 1.904
UV Absorbance (K270): 0.124
UV Absorbance (Delta K): -0.0035
Avg. Yield: 40 gallons/ton