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

Produced by Cape Schanck Olive Estate — producer profile

Verification
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Award Record
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Phenols
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No phenol data found
Latest Release
2026
2 releases recorded

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.

Evidence over time

Release History

2027 Predicted
Expected harvest: 1 May 2027
Harvest Type
Early Harvest
Varieties
2026
Harvested: 1 May 2026
Varieties
2025
No release recorded

No release is recorded for this harvest year.

2024
Harvested: 1 May 2024
Producer Notes

The oil is unfiltered and naturally cloudy, bottled straight from the press, and was harvested between late April and early June.

Harvest Type
Early Harvest
Varieties
2002
Producer established

Cape Schanck Olive Estate was established in 2002.

Explore the oil

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.
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 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.
fresh almond butter herbs smooth

Estimated Based on profiles for: Leccino .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. The oil is bottled without filtration and may retain natural moisture and fine olive solids.

Why choose it

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

Worth knowing

Olio nuovo and unfiltered describe different things, but both reward careful storage and prompt use.

Product informationHarvested 1 May 2026Harvest date disclosedUnfiltered
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Mornington Peninsula, Victoria, Australia, 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 originMornington Peninsula, Victoria, AustraliaSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Single variety listed

The latest release lists Leccino as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataLeccino

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