Olive: Ascolano
Growing Region: Northern California - Sacramento Valley
Harvest Date: November 2021 by hand
Polyphenol (antioxidant) count: 523 gallic eq mg/kg
Free Fatty Acid (FFA): 0.07 % oleic
Peroxide Value (PV): 3.55  meq O2/Kg
UV Absorbance (K232): 1.725
UV Absorbance (K270): 0.153
UV Absorbance (Delta K): -0.0044
Avg. Yield: 29 gallons/ton

Certified 100% EVOO by:

California Olive Oil Council (COOC) 
Applied Sensory Panel (UC Davis)

        

This evoo in particular is our highest in polyphenols, at over 500, technically making it our most healthy.  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.