Harvest & Lab Results
Every extra virgin olive oil we carry is lab-tested after crush. Here is the current harvest date, freshness and chemistry for each oil, updated every season.
| Best By | mg/kg | meq O₂/kg | % oleic | ||
|---|---|---|---|---|---|
Hojiblanca
|
11/2025 | 12/2027 | 392 mg/kg | 6.0 | 0.07% |
Sola Stella
|
11/2025 | 12/2027 | 361 mg/kg | 9.0 | 0.07% |
Texas Miller's Blend
|
11/2025 | 12/2027 | 383 mg/kg | 9.0 | 0.12% |
Terra Verde
|
11/2025 | 12/2027 | 375 mg/kg | 9.0 | 0.09% |
Super Greek
|
11/2025 | 12/2027 | 261 mg/kg | 6.0 | 0.06% |
The Spaniard
|
11/2025 | 12/2027 | 266 mg/kg | 7.0 | 0.04% |
Olio Nuovo
|
11/2025 | 12/2027 | 361 mg/kg | 9.0 | 0.07% |
Chefs Blend
|
11/2025 | 12/2027 | 264 mg/kg | 3.52 | 0.17% |
Values reflect laboratory analysis at the time of crush. Polyphenols decline gradually as oil ages, so check the harvest date on your bottle's label.
Harvest date
The month the olives were picked and crushed. Every oil we sell is well within its peak window, shown by the Best By date. Store it away from heat and light, and it will taste just as it should until then.
Polyphenols
Natural antioxidants from the olive fruit. Higher numbers mean a more peppery, bitter, robust oil that also holds its freshness longer. Measured in mg/kg at crush.
Peroxide value (PV)
Measures early oxidation. The international limit for extra virgin is 20 meq O₂/kg. Lower means fresher oil.
Free fatty acid (FFA)
Shows how intact the fruit was and how quickly it was crushed. The international limit for extra virgin is 0.8%. Lower means healthier fruit and faster processing.
