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Extra Virgin Vault
Blue Earth Intense Blend
Blue Earth Intense Blend
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Blue Earth Intense Blend

Produced by Blue Earth Olive Oil — producer profile

Blend Manzanillo, Koroneiki — variety guides

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At a glance

Latest recorded release · 2026

413 mg/kg phenols

Reported · Method unknown · 2026 release

5 awards across 2 releases

Latest: Best in Class · ONZ · 2025

View release history
ManzanilloKoroneiki

Once again the 2026 summer has given Blue Earth an Intense Blend of Manzanillo and Koroneiki olives, harvested in June from the stony Te Muna Terraces near Martinborough where a gentle north-facing slope catches the sun above the Ruakokoputuna River. The family's sustainable practices on the old river terrace contribute to the blend's gutsy robust character - suited to food with robust flavours.

Evidence over time

Release History

2026
Available: 5 September 2026
Buy Batch
Varieties
Manzanillo Koroneiki
Producer Notes
The 2026 harvest followed a summer that produced an intense olive oil.

Sensory Profile

Fruitiness5
Bitterness4
Pungency3.5
2025
Available: 7 June 2025
Varieties
Manzanillo Koroneiki

Awards & recognition

2024
Varieties
Manzanillo Koroneiki
Phenols
544
Evidence not recorded · Method unknown
FFA
0.2
Evidence not recorded · Method unknown
Producer Notes
Harvested after a prolonged hot summer in New Zealand's Wairarapa, the oil presents an aroma of green banana and tropical fruit complemented by woody notes, and delivers an intense flavour with a well‑balanced bitterness and pungency.

Awards & recognition

2023
Varieties
Manzanillo Koroneiki
1996
Producer established

Blue Earth Olive Oil was established in 1996.

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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 4
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 5
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 almond fresh herbs balanced green tomato artichoke

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

This oil is listed as originating in Wairarapa, North Island, New Zealand.

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 Zealand
Olive composition

Blend

The latest release lists Manzanillo, Koroneiki.

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 dataManzanilloKoroneiki

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