Cape Schanck Olive Estate's First Harvest Leccino Extra Virgin Olive Oil

2026 release 2 releases on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Leccino Monovarietal

Cape Schanck Olive Estate produces their First Harvest Leccino as a limited batch extra virgin olive oil. This unfiltered, unsettled oil is naturally cloudy and bottled directly from the press. The Leccino varietal is harvested between Late April and Early June. The oil is cold-pressed within hours of picking, sourced from the Mornington Peninsula's coastal climate and sandy soils. It is 100% Australian, grown and produced on the family estate.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.3

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

Bitterness 3.5

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

Pungency 3.5

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

Polyphenols 4

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.

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Estimated Based on profiles for: Leccino .

Evidence over time