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Extra Virgin Vault
Blue Earth Classic Blend
Blue Earth Classic Blend
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Blue Earth Classic Blend

Produced by Blue Earth Olive Oil — producer profile

Blend Barnea, Picuado, Frantoio, Leccino — variety guides

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At a glance

Latest recorded release · 2026

282 mg/kg phenols

Reported · Method unknown · 2026 release

1 award across 1 release

Latest: Silver · ONZ · 2025

View release history
BarneaPicuadoFrantoioLeccino Shapeshifter

Blue Earth's Classic Blend is a well-balanced, fruity olive oil featuring a long lingering finish. The 2024 harvest combines four olive varieties: Barnea, Picual, Frantoio and Leccino.

This consistently awarded oil has received recognition including Best in Class at the 2018 New Zealand Olive Oil Awards, Gold medals in 2018 and 2020, and Silver medals in 2019, 2021, 2022 and 2023 at the same competition.

Evidence over time

Release History

2027 Predicted
Expected availability: 18 June 2027
Varieties
Barnea Picuado Frantoio Leccino

Sensory Profile

Fruitiness5
Bitterness3.3
Pungency3.5
2026
Available: 30 June 2026
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Varieties
Barnea Picuado Frantoio Leccino

Sensory Profile

Fruitiness5
Bitterness3.3
Pungency3.5
2025
Available: 6 June 2025
Varieties
Barnea Picual Frantoio Leccino

Awards & recognition

2024
Varieties
Barnea Picual Frantoio Leccino
Phenols
492
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
Producer Notes
The oil offers a green almond, artichoke and grassy aroma, underpinned by a well‑balanced, fruity palate with clean bitterness and a lingering, gentle pungency that extends into a long finish.
2023
Varieties
Barnea
1996
Producer established

Blue Earth Olive Oil was established in 1996.

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Explore the oil

Sensory Profile & Character

Sensory Analysis

Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 3.3
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 apple grass herbs clean artichoke fresh herbs

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 Wairarapa, 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 originWairarapa, North Island, New ZealandSingle estate
Olive composition

Changing composition

The latest release lists Barnea, Picuado, Frantoio, Leccino. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataBarneaPicuadoFrantoioLeccinoComposition changes by harvest

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