Kāpiti Frantoio Extra Virgin Olive Oil

2025 release 2 releases on record

Buy now / L

Verification

Listed

Evidence pending

Best Award

Silver

Olives New Zealand Awards

Phenols

196 mg/kg

Antioxidant marker

Freshness

—

FFA shown when known

Frantoio Monovarietal

Kāpiti Frantoio Extra Virgin Olive Oil is made from the Tuscan Frantoio variety. This oil is distinguished by a well-balanced, full-bodied medium profile. Grown on New Zealand's Kāpiti Coast, known for its temperate climate ideal for olive cultivation, this oil captures the essence of its terroir, offering a vibrant and authentic taste experience.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.3

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, which have antioxidant properties.

Pungency 3.5

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

Polyphenols 7

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 apple almond pepper

Estimated Based on profiles for: Frantoio .

Evidence over time

Release History

2 releases

2026 Predicted

Expected: August 2026

Varieties

Frantoio

Phenols

~196 mg/kg

2025

Buy Batch

Producer Notes

The oil presents a well‑balanced, full‑bodied medium profile with aromatic notes of freshly cut grass, green apple, banana and fresh herbs, finishing with a peppery finish.

Varieties

Frantoio

Phenols

196 mg/kg

2024

Varieties

Frantoio

Phenols (Est.)

~196 mg/kg

Estimated based on historical data.

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