

Lucero Taggiasca High Polyphenol EVOO, 250 ml Trio
This item is scheduled to be released December 10th.
A Rare Expression of Power and Finesse
Taggiasca (pronounced Ta-JAH-skah) is an old and well know Italian cultivar, genetically related to the more familiar Frantoio, and traditionally known for its delicate profile due to the practice of harvesting the fruit when it's very ripe and mild. We have friends in Liguria who wait until March or April to process their fruit, however, the California style is to harvest earlier to capture the variety's signature finesse while unlocking its phenolic power, resulting in an oil verified at 751.5 mg/kg total biophenols.
This is a Taggiasca that defies expectation. Sourced from a friend's farm in a superior microclimate south of Corning, this oil is an expression of Robust Intensity—a deliberate and powerful departure from the Ligurian norm.
Sensory Profile
Tasting reveals a sophisticated balance: a floral-spice aroma leads to a complex bitter leafy green and herbaceous flavor followed by a bold pungent black pepper finish. The satisfying fiery throat-catch you'll experience is the direct signal of its extraordinary anti-inflammatory potential.
The Scientific Difference: Nutraceutical Grade
This oil is not merely Extra Virgin; it is a High Polyphenol Extra Virgin Olive Oil (HPEVOO) with measurably and exceptionally high health-promoting antioxidants.
Total Biophenols: 751.5 mg/kg (HPLC)
-
This lab-verified concentration more than triples the 250 mg/kg required to support the European Union's health claim that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
-
Key anti-inflammatory compounds
- 94.5 mg/kg Oleocanthal
-
116.3 mg/kg Oleacein
-
Verified Stability
-
Tested by an ISO/IEC 17025 accredited laboratory
-
The high 43.7 hour Induction Time guarantees superior oxidative stability.
-
Format: I've chosen to have this special oil bottled in a small 250 ml bottle for customers looking for a finishing oil or a daily 'health shot', and can offer a better value as a trio.
Quality & Authenticity
Updated product testing via a certified third party laboratory was undertaken 11/03/25.
- Total Polyphenols 751.5
- Diacylglycerides (DAGs): 83.1 (Measures the proportion of 1,2-Diacylglycerols; high numbers are better, indicating freshness.)
- Pyropheophytin A (PPP): 5.8 (Measures chlorophyll decomposition; low numbers are better, indicating minimal degradation.)
- Harvest Year 2024
- Rancimat Shelf life testing indicates +43.7 months from November 2025. See article on Induction testing
- Grown Milled, and Bottled in California
- Store in a dry, dark, and cool place
- Enjoy within 6 to 12 weeks after opening
Ingredients: extra virgin olive oil made from Taggiasca olives
- Volume: 3 x 250 ml bottles/ 25.5 fl. oz. / 51 servings
- Shipping weight: ~6 lbs
- 120 calories per serving
Choose options




