Extra Virgin Vault
Extra Virgin Vault

Preferences

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

Juno Olives Moraiolo Single Variety Extra Virgin Olive Oil

Produced by Juno Olives — producer profile

Buy now / L
Verification
Lab verified
EVV viewed results
Award Record
2 awards
Across 1 release · 2 competitions Latest: Gold · 2025 AIOA
Phenols
225 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded
Moraiolo Monovarietal

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.

Evidence over time

Release History

2026 Predicted
Expected availability: 4 July 2026

Sensory Profile

Fruitiness5.3
Bitterness3.3
Pungency3
Varieties
Moraiolo
Phenols
~225 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
~2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 16 June 2025
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
Moraiolo
Phenols
225 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
2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
Suggest an edit
Explore the oil

Sensory Profile & Character

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.
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 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 grass green almond pepper

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 Moraiolo 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 dataMoraiolo

Related Oils

Juno Olives Leccino Single Variety Extra Virgin Olive Oil
Listing verification: EVV Verified

Juno Olives Leccino Single Variety Extra Virgin Olive Oil

Harvest 2025🇳🇿
Sold out
Polyphenols 245 mg/kg
/L
Juno Olives Koroneiki Single Variety
Listing verification: EVV Verified

Juno Olives Koroneiki Single Variety

Harvest 2025🇳🇿
Available
Polyphenols 279 mg/kg
/L
Juno Olives Picholine Single Variety Extra Virgin Olive Oil
Listing verification: Third Party Verified

Juno Olives Picholine Single Variety Extra Virgin Olive Oil

Harvest 2025🇳🇿
Sold out
/L
Juno Olives Picual Single Variety Extra Virgin Olive Oil
Listing verification: EVV Verified

Juno Olives Picual Single Variety Extra Virgin Olive Oil

Harvest 2025🇳🇿
Available
Polyphenols 234 mg/kg
/L
Juno Olives Frantoio Single Variety Extra Virgin Olive Oil
Listing verification: EVV Verified

Juno Olives Frantoio Single Variety Extra Virgin Olive Oil

Harvest 2025🇳🇿
Available
Polyphenols 243 mg/kg
/L