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Kangaroo Island Olives Novello First-Harvest
Kangaroo Island Olives Novello First-Harvest
Kangaroo Island Olives Novello First-Harvest
Kangaroo Island Olives Novello First-Harvest

Kangaroo Island Olives Novello First-Harvest

Produced by Kangaroo Island Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
Silver
2017 · AIOA
Phenols
Not found
No phenol data found
Latest Release
2026
4 releases recorded
Frantoio Monovarietal Shapeshifter

Kangaroo Island Olives' Novello 2024 First-Harvest Extra Virgin Olive Oil is produced from a blend of Koroneiki, Frantoio, and Leccino olives harvested early in the season. The olives are cold-pressed within 8 hours of picking and bottled on demand, with the oil stored in air-tight, temperature-controlled stainless steel tanks until ordered. It is naturally filtered, resulting in no sediment.

Evidence over time

Release History

2027 Predicted
Expected availability: 13 June 2027
Harvest Type
Early Harvest
Varieties
Frantoio
2026
Available: 20 May 2026
Harvest Type
Early Harvest
Varieties
Frantoio
2025
Harvested: 25 May 2025
Producer Notes

The oil features a herbaceous aroma with notes of green tomato leaf, alongside a balanced flavor profile characterized by creamy texture, moderate bitterness, and pungency.

Harvest Type
Early Harvest
Varieties
Frantoio Leccino
2024
Harvest Type
Early Harvest
Varieties
Koroneiki Frantoio Leccino
2023
No release recorded

No release is recorded for this harvest year.

2022
No release recorded

No release is recorded for this harvest year.

2021
No release recorded

No release is recorded for this harvest year.

2020
No release recorded

No release is recorded for this harvest year.

2019
No release recorded

No release is recorded for this harvest year.

2018
No release recorded

No release is recorded for this harvest year.

2017
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Explore the oil

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 3.7
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 8.4
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.
artichoke fresh herbs green apple almond pepper

Estimated Based on profiles for: Frantoio .

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 Kangaroo Island, South Australia, 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 originKangaroo Island, South Australia, AustraliaSingle estate
Harvest & milling

How it was made

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 informationHand picked
Olive composition

Changing composition

The latest release lists Frantoio as its only recorded cultivar. EVV's release data lists different cultivar combinations across harvests.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character. Choose it if you enjoy seasonal variation and seeing how a product changes over time.

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. The changing list does not establish the producer's intention or guarantee a particular flavour difference.

EVV-derived from release dataFrantoioComposition changes by harvest

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Polyphenols 722.6 mg/kg
/L