Juno Olives Moraiolo Single Variety Extra Virgin Olive Oil

2025 release ยท lab verified 1 release on record
Verification
Lab verified
EVV viewed results
Best Award
Silver
Olives New Zealand Awards
Phenols
225 mg/kg
Antioxidant marker
Freshness
0.1%
PV 2

This rare oil is produced exclusively from the Moraiolo olive cultivar.

Juno Olives may be one of the only producers in the Southern Hemisphere to offer this rare variety. It's availability is further challenged by the difficulty in harvesting the Moraiolo trees, having produced a crop only 3 times in 25 years. The fruit is particularly hard to harvest, as it does not separate easily from the tree.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.3
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, 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 2.6
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.
artichoke fresh herbs green grass green almond pepper

Measured Sensory analysis from laboratory testing.

Evidence over time

Release History

1 releases
2026 Predicted
Expected: July 2026

Sensory Profile

Fruitiness5.3
Bitterness3.3
Pungency3
Varieties
Phenols
~225 mg/kg
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.
FFA
~0.1
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Producer Notes

The oil displays pronounced flavours of green banana and olive, with a distinct peppery finish.

Sensory Profile

Fruitiness5.3
Bitterness3.3
Pungency3
Varieties
Phenols
225 mg/kg
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.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

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