Dunford Grove Extra Virgin Olive Oil

2025 release 2 releases on record

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Verification

Listed

Evidence pending

Best Award

Bronze

Olives New Zealand Awards

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Frantoio Leccino Pendolino

This extra virgin olive oil is a blend of Frantoio, Leccino, and Pendolino olives, harvested in 2024 from Central Otago in New Zealand's South Island. Cold-pressed within 8 hours of harvest to preserve its fresh qualities. Ideal for enhancing salads, meats, and vegetables with its rich, balanced flavour profile.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.2

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

Bitterness 2.9

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

Pungency 3

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

Polyphenols 4.7

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: Frantoio, Leccino, Pendolino .

Evidence over time