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Geelong Region Olives FORTE 507 Otway Ranges Extra Virgin Olive Oil, front-facing on a white background
Geelong Region Olives FORTE 507 Otway Ranges Extra Virgin Olive Oil

Geelong Region Olives FORTE 507 Otway Ranges Extra Virgin Olive Oil

Produced by Geelong Region Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
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No award data found
Phenols
507 mg/kg
Reported total-phenol result
Latest Release
2026
1 release recorded
Frantoio High Phenolic Monovarietal

FORTE 507 is a limited 2026 high-phenolic extra virgin olive oil made exclusively from Frantoio olives grown in a single grove at Bambra in Victoria's Otway Ranges. Geelong Region Olives describes it as a rich, complex oil with a persistent, gradually building peppery finish.

Evidence over time

Release History

2026
Available: 29 July 2026
Producer Notes

Rich and composed, with a slow-building peppery finish. The Frantoio olives come from a steep north-facing grove at Bambra in the foothills of the Otway Ranges, where the hillside receives uninterrupted sunlight and is sheltered by dense forest to the south and east. The fruit was picked greener tha...

Varieties
Frantoio
Phenols
507 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.
2018
Producer established

Geelong Region Olives was established in 2018.

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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 3.1
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 7
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

Estimated Based on profiles for: Frantoio .

Phenols & structure

High phenolic

The latest release lists 507 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 value507 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Otway Ranges, Victoria, 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 originOtway Ranges, Victoria, Australia
Olive composition

Single variety listed

The latest release lists Frantoio 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 dataFrantoio

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