Extra Virgin Vault
Extra Virgin Vault

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Diana Olive Oil Red Label Extra Virgin Olive Oil

Diana Olive Oil Red Label Extra Virgin Olive Oil

Produced by Diana Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
3 awards
Across 3 releases · 1 competition Latest: Silver · 2021 AIOA
Phenols
Not found
No phenol data found
Latest Release
2024
4 releases recorded
FrantoioLeccino

Diana's Red Label Extra Virgin Olive Oil is a balanced blend of estate-grown olives from Willunga in South Australia's Fleurieu Peninsula. This oil features predominantly Frantoio and Leccino olive varieties, creating a harmonious flavor profile with herbaceous character and delicate bouquet.

Key Features

  • Estate-grown olives from Willunga, South Australia
  • Predominantly Frantoio and Leccino varieties
  • Balanced flavor profile suitable for cooking
Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2024
Producer Notes

The oil presents a balanced, herbaceous character with a delicate bouquet, delivering a harmonious flavour profile suitable for cooking.

Varieties
Frantoio Leccino
2023
No release recorded

No release is recorded for this harvest year.

2022
No release recorded

No release is recorded for this harvest year.

2021
2020
2019
1987
Producer established

Diana Olive Oil was established in 1987.

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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 .

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 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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