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Grampians Olive Co. Olio Nuovo Organic
Grampians Olive Co. Olio Nuovo Organic

Grampians Olive Co. Olio Nuovo Organic

Produced by Grampians Olive Co — producer profile

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Verification
Not found
No lab verification data found
Award Record
Platinum
2023 · AIOA
Phenols
457 mg/kg
Reported total-phenol result
Latest Release
2026
5 releases recorded
VerdaleMissionBenito
Organic
EVV Taste
3.5/5 · Bronze

"Fresh green, fruity olio nuovo. Aroma of fresh cut grass, artichoke, pea pod, apple peel and faint green banana, with subtle ripe olive in the background. Palate led by artichoke and leafy green notes, soft buttery texture, low bitterness, gentle one cough pepper and a clean medium finish."

Grampians Olive Co.'s Olio Nuovo Organic Extra Virgin Olive Oil is a limited-release first pressing of the season's earliest harvested olives. Hand-selected Verdale, Mission, and Benito varieties are cold-pressed within 6 hours of harvest, ensuring maximum freshness and flavour intensity. This unfiltered oil retains fine particles of olive flesh, contributing to its cloudy appearance and reported phenolic profile.

The 2026 Olio Nuovo shows a fresh green, fruity profile with aromas of fresh cut grass, artichoke, pea pod, apple peel and faint green banana, backed by a subtle ripe olive note. On the palate it leans into artichoke and leafy greens with a soft buttery texture, low bitterness, gentle one-cough pepper and a clean medium finish.

Produced in a farm-to-bottle process, this oil is preservative-free, vegan-friendly, FODMAP-friendly, GMO-free, and gluten-free.

Evidence over time

Release History

2027 Predicted
Expected availability: 15 May 2027
Harvest Type
Early Harvest
Varieties
Verdale Mission Benito
Phenols
~360 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
~0.17
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2026
Available: 15 May 2026
EVV Taste
3.5/5 · Bronze

"Fresh green, fruity olio nuovo. Aroma of fresh cut grass, artichoke, pea pod, apple peel and faint green banana, with subtle ripe olive in the background. Palate led by artichoke and leafy green notes, soft buttery texture, low bitterness, gentle one cough pepper and a clean medium finish."

Producer Notes

Following two difficult harvest years, 2026 was a better harvest due to late spring rains leading up to flowering and fruit set

Harvest Type
Early Harvest
Varieties
Verdale Mission Benito
Phenols
457 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.
2025
EVV Taste

"Delicate and buttery smooth with fresh green flavours and tomato leaf. Gentle peppery finish."

Producer Notes

Noted its intense green aromas, buttery mouthfeel, and fresh finish. Due to challenging growing conditions, the 2025 crop is smaller than usual.

Harvest Type
Early Harvest
Varieties
Verdale Mission Benito
Phenols
347 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
0.13%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvest Type
Early Harvest
Varieties
Verdale Mission Benito
Phenols
275 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
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Harvest Type
Early Harvest
Phenols (Est.)
~359.7 mg/kg
Estimated based on historical data.
2022
Harvest Type
Early Harvest
Varieties
Verdale Mission Benito
Phenols (Est.)
~359.7 mg/kg
Estimated based on historical data.
1943
Producer established

Grampians Olive Co was established in 1943.

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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 3.2
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.4
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.
sweet almond fresh grass herbs delicate butter ripe fruit

Estimated Based on profiles for: Verdale, Mission, Benito .

Freshness & season

New harvest oil

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. This is a seasonal new-harvest oil intended to showcase the vivid aromas, bitterness and peppery energy of freshly milled fruit. The oil is bottled without filtration and may retain natural moisture and fine olive solids.

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 informationHarvest date disclosedOlio nuovoUnfiltered
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Grampians & Pyrenees, Victoria, 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 originGrampians & Pyrenees, Victoria, AustraliaSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm. The olives are listed as being harvested manually.

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-siteHand picked
Olive composition

Blend

The latest release lists Verdale, Mission, Benito.

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 dataVerdaleMissionBenito
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · NASAA

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