Kooyong and Port Phillip Estate's Quartier Extra Virgin Olive Oil

Name: Kooyong and Port Phillip Estate's Quartier Extra Virgin Olive Oil
Brand: Kooyong and Port Phillip Estate
Price: 50 AUD
Availability: OutOfStock

Produced by Kooyong and Port Phillip Estate — producer profile

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Verification

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Award Record

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Phenols

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Latest Release

2023

1 release recorded

Frantoio Leccino Coratina Pendolino

Kooyong and Port Phillip Estate's Quartier extra virgin olive oil is sourced from a single grove in Tuerong, Mornington Peninsula, Victoria. The 2023 harvest combines predominantly Frantoio and Leccino olives with smaller contributions from Coratina and Pendolino varieties. Handpicked and milled promptly to retain freshness and aromatic complexity.

Balanced with medium bitterness and pungency, the oil reflects the region's cool maritime terroir, resulting in a vivid and persistent profile.

Sustainably produced, the grove benefits from the Mornington Peninsula's temperate climate, contributing to the oil's distinctive character and quality.

Evidence over time

Release History

2026

Current harvest year

No release has been recorded for this harvest year yet.

2023

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Producer Notes

The oil shows a rich golden‑yellow colour with bright aromas of freshly cut grass and green banana; on the palate it offers green almond and subtle spice notes, a creamy texture and a balance of medium bitterness and pungency, yielding a vivid, persistent profile.

Varieties

Frantoio Leccino Coratina Pendolino

1987

Producer established

Kooyong and Port Phillip Estate was established in 1987.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.1

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.

Pungency 3.3

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 5.8

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 fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Coratina, Pendolino .

Freshness & season