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Juno Olives Leccino Single Variety Extra Virgin Olive Oil
Juno Olives Leccino Single Variety Extra Virgin Olive Oil

Juno Olives Leccino Single Variety Extra Virgin Olive Oil

Produced by Juno Olives — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
2 awards
Across 2 releases · 1 competition Latest: Silver · 2025 ONZ
Phenols
245 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Leccino Monovarietal

Leccino Extra Virgin Olive Oil is made from the classic Tuscan Leccino variety grown in Wairarapa, New Zealand. It is ideal for salads, vegetables, marinades, and vinaigrettes.

Evidence over time

Release History

2026 Predicted
Expected availability: 4 July 2026

Sensory Profile

Fruitiness4.3
Bitterness3.5
Pungency3.5
Varieties
Leccino
Phenols
~245 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
~0.1
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 16 June 2025

Sensory Profile

Fruitiness4.3
Bitterness3.5
Pungency3.5
Varieties
Leccino
Phenols
245 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
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Producer Notes

The oil presents intense herby notes, with hints of nutty rocket and a medium peppery finish.

Varieties
Leccino
Phenols (Est.)
~245 mg/kg
Estimated based on historical data.
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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 3.5
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 2.9
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.
fresh almond butter herbs smooth

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 16 June 2025Harvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Wairarapa, North Island, New Zealand.

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 originWairarapa, North Island, New Zealand
Olive composition

Single variety listed

The latest release lists Leccino 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 dataLeccino

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