515 Tuscan Extra Virgin Olive Oil

2024 release 1 release on record

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Verification

Listed

Evidence pending

Best Award

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Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Frantoio Leccino Picholine

515 produces their Tuscan Extra Virgin Olive Oil from a blend of Frantoio, Leccino, and Picholine olive varieties. The oil is made from 100% Australian olives that are hand-picked and bottled in small batches without preservatives or chemical sprays.

The oil has received recognition at the Australian International Olive Awards, where judges noted green banana, apple, oregano, vanilla biscuit, and mint leaf aromas that transfer well to the palate. The tasting profile includes a buttery, toasted, and avocado finish with low to medium bitterness and pungency, concluding with white pepper and ginger notes.

515 describes the oil as having subtle fruit, nut, and spice flavours characteristic of the Tuscan varieties used in the blend.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.5

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.6

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 3.6

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 6.3

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Picholine .

Evidence over time