Extra Virgin Vault
Extra Virgin Vault

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Diana Olive Oil Novello, front-facing on a white background
Diana Olive Oil Novello

Diana Olive Oil Novello

Produced by Diana Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
7 awards
Across 7 releases · 1 competition Latest: Silver · 2024 AIOA
Phenols
Not found
No phenol data found
Latest Release
2024
7 releases recorded
CoratinaFrantoioKoroneikiSignore

Diana Olive Oil's "Novello" is an extra virgin olive oil produced from the first harvest of the season using select parcels of olives.

Key Features:

  • Made from the season's first olive harvest
  • Fresh, grassy character with pungent notes
Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2024
Producer Notes

This early-harvest oil features a fresh, grassy character balanced by a slightly pungent flavor profile.

Harvest Type
Early Harvest
Varieties
Coratina Frantoio Koroneiki Signore
2023
Harvest Type
Early Harvest
2022
2021
2020
2019
2018
1987
Producer established

Diana Olive Oil was established in 1987.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4.4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.5
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.
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Estimated Based on profiles for: Coratina, Frantoio, Koroneiki, Signore .

Freshness & season

New harvest oil

This is a seasonal new-harvest oil intended to showcase the vivid aromas, bitterness and peppery energy of freshly milled fruit.

Why choose it

Choose it for dipping and finishing when you want the vivid aromas and peppery immediacy of the new harvest.

Worth knowing

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

Product informationOlio nuovo
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Fleurieu Peninsula, South Australia, 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 originFleurieu Peninsula, South Australia, 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

Blend

The latest release lists Coratina, Frantoio, Koroneiki, Signore.

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 dataCoratinaFrantoioKoroneikiSignore

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