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Aquiferra Premium Single-Estate Extra Virgin Olive Oil
Aquiferra Premium Single-Estate Extra Virgin Olive Oil
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Aquiferra Premium Single-Estate Extra Virgin Olive Oil

Produced by Aquiferra — producer profile

Blend Picual, Leccino, Frantoio — variety guides

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At a glance

Latest recorded release · 2026

112 mg/kg phenols

Lab report reviewed · Method unknown · 2026 release

View release history
PicualLeccinoFrantoio

Aquiferra's signature oil - Cold-pressed right after picking Picual, Leccino, and Frantoio olives from their estate in Hawke's Bay, New Zealand. This mild to medium intensity extra virgin olive oil offers a herbaceous profile with subtle peppery notes. Ideal for salads, roasted vegetables, pasta, bread, steak, and fish.

Available direct from their site and from the Hawke's Bay Farmers Market every Sunday.

Evidence over time

Release History

2026 Lab reports reviewed
Buy Batch
Varieties
Picual Leccino Frantoio

Sensory Profile

Fruitiness5
Bitterness3
Pungency3
2025
Harvest date (precision unverified): 17 May 2025
Varieties
Picual Leccino Frantoio
Phenols
220
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
Peroxide
1
Evidence not recorded · Method unknown
K232
1.23
Evidence not recorded · Method unknown
K268
0.13
Evidence not recorded · Method unknown
Fruitiness
5
Evidence not recorded · Method unknown
Bitterness
3.5
Evidence not recorded · Method unknown
Pungency
3.5
Evidence not recorded · Method unknown
Defects
0
Evidence not recorded · Method unknown

Sensory Profile

Fruitiness5
Bitterness3.5
Pungency3.5
2024
Varieties
Picual Leccino Frantoio
Producer Notes
Enjoy fruity, grassy notes up front, followed by a pleasant, peppery finish. It's smooth, flavourful, and our go-to for almost everything in the kitchen.
2021
Producer established

Aquiferra was established in 2021.

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Sensory Profile & Character

Sensory Analysis

Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 1.2
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green tomato fig leaf artichoke bitter herbs fresh almond butter

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvest date disclosed
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Hawke's Bay, North Island, New Zealand, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originHawke's Bay, North Island, New ZealandSingle estate
Olive composition

Blend

The latest release lists Picual, Leccino, Frantoio.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataPicualLeccinoFrantoio

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