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Coriole Extra Virgin Olive Oil
Coriole Extra Virgin Olive Oil

Coriole Extra Virgin Olive Oil

Produced by Coriole — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
500 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
CoratinaFrantoio High Phenolic

Coriole's premium Extra Virgin Olive Oil suitable for both cooking and salad dressings. Produced in the Fleurieu Peninsula, South Australia alongside their restaurant, winery and cellar door.

Evidence over time

Release History

2026 Predicted
Expected availability: 1 August 2026
Varieties
Coratina Frantoio
Phenols
~500 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
~0.14
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~2.4
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Available: 1 August 2025
Varieties
Coratina Frantoio
Phenols
500 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
0.14%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2.4
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Producer Notes

The oil offers clean floral aromas with fresh cut-grass notes, a creamy, rich mouthfeel, balanced fruit and bitterness, and a mild peppery finish that is not overly pungent.

Phenols (Est.)
~500 mg/kg
Estimated based on historical data.
1967
Producer established

Coriole was established in 1967.

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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 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.1
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 green tomato fresh herbs bitter greens green apple almond

Estimated Based on profiles for: Coratina, Frantoio .

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
Phenols & structure

High phenolic

The latest release lists 500 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value500 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Fleurieu Peninsula, South Australia, Australia.

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 originFleurieu Peninsula, South Australia, Australia
Olive composition

Blend

The latest release lists Coratina, Frantoio.

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 dataCoratinaFrantoio

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