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Blue Earth Tuscan Blend
Blue Earth Tuscan Blend

Blue Earth Tuscan Blend

Produced by Blue Earth Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
Silver
2025 · ONZ
Phenols
193 mg/kg
Expected from 2023 release
Latest Release
2026
4 releases recorded
FrantoioLeccino

Blue Earth's Tuscan Blend is a peppery extra virgin olive oil blending Frantoio and Leccino varieties, both originally Tuscan cultivars.

This premium oil has received numerous accolades including a Silver Award at the 2023 New Zealand Extra Virgin Olive Oil Awards, Gold Awards in 2019 and 2022, and international recognition with a Gold medal at the 2018 New York International Olive Oil Awards.

Evidence over time

Release History

2027 Predicted
Expected availability: 19 June 2027
Varieties
Frantoio Leccino
Phenols
~193 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
~0.1
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2026
Harvested: 1 June 2026
Varieties
Frantoio Leccino
Phenols (Est.)
~193 mg/kg
Estimated based on historical data.
2025
Available: 7 June 2025
Varieties
Frantoio Leccino
Phenols (Est.)
~193 mg/kg
Estimated based on historical data.
2024
Producer Notes

The oil is characterised by a distinctly peppery flavour profile.

Varieties
Frantoio Leccino
Phenols (Est.)
~193 mg/kg
Estimated based on historical data.
2023
Varieties
Frantoio Leccino
Phenols
193 mg/kg
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.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
1996
Producer established

Blue Earth Olive Oil was established in 1996.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.3
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 5.5
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.
artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino .

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 informationHarvested 1 June 2026Harvest 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 Frantoio, Leccino.

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 dataFrantoioLeccino

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