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Kāpiti Koroneiki Extra Virgin Olive Oil
Kāpiti Koroneiki Extra Virgin Olive Oil

Kāpiti Koroneiki Extra Virgin Olive Oil

Produced by Kapiti Olive Oil — producer profile

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Verification
Not found
No lab verification data found
Award Record
3 awards
Across 2 releases · 1 competition Latest: Silver · 2025 ONZ
Phenols
224 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Koroneiki Monovarietal

Kāpiti Olive Oil sources this Koroneiki Extra Virgin Olive Oil from their olives grown on the Kāpiti Coast in New Zealand. This Greek variety results in a rich green oil characterised by a distinctive aroma.

Perfect for pairing with tomatoes, pasta, Asian-style salads, vegetable dishes, warm bread, bean dishes, and sauces, this oil enhances a variety of culinary creations.

Evidence over time

Release History

2026 Predicted
Expected availability: 1 August 2026
Varieties
Koroneiki
Phenols
~224 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.
2025
Available: 1 August 2025
Varieties
Koroneiki
Phenols
224 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.
2024
Producer Notes

The oil is a rich green with a distinctive aroma, delivering fresh fruitiness and tropical hints, a delicate flavour profile and the variety'scharacteristic peppery after taste.

Varieties
Koroneiki
Phenols (Est.)
~224 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.8
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.3
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.
green tomato artichoke fresh herbs pepper

Estimated Based on profiles for: Koroneiki .

Place & provenance

Sense of place

This oil is listed as originating in Wellington, 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 originWellington, North Island, New Zealand
Olive composition

Single variety listed

The latest release lists Koroneiki 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 dataKoroneiki

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