Kāpiti Leccino Extra Virgin Olive Oil

Name: Kāpiti Leccino Extra Virgin Olive Oil
Brand: Kapiti Olive Oil
Price: 52 NZD
Availability: InStock

Produced by Kapiti Olive Oil — producer profile

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Award Record

2 awards

Across 2 releases · 1 competition Latest: Silver · 2025 ONZ

Phenols

194 mg/kg

Reported total-phenol result

Latest Release

2025

2 releases recorded

Leccino Monovarietal Shapeshifter

Kāpiti Olive Oil produces this Leccino variety as part of their premium New Zealand Extra Virgin Olive Oil range. This Tuscan variety typically presents aromas of freshly cut grass, green fruits such as apple and artichokes, and fresh herbs, balanced with a warm peppery aftertaste.

The oil is characterised by its light freshness, making it particularly suitable for drizzling on salads, pasta, pizza, and fish dishes. It also works well in baking applications or drizzled over desserts. Additionally, it serves as an excellent dipping oil for warm bread.

Kāpiti Olive Oil grows their olives on the Kāpiti Coast, which offers an ideal temperate climate for olive trees with warm, mild conditions and good sunshine hours. The Leccino oil is available in 250ml, 500ml, and 1000ml sizes, with a special Leccino/Picual blend also offered in a 500ml bottle.

Evidence over time

Release History

2026 Predicted

Expected availability: 1 August 2026

Varieties

Leccino

Phenols

~194 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

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Varieties

Leccino

Phenols

194 mg/kg

2024

Varieties

Leccino Picual

Phenols (Est.)

~194 mg/kg

Estimated based on historical data.

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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 3.5

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 4

fresh almond butter herbs smooth

Estimated Based on profiles for: Leccino .

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

Changing composition

The latest release lists Leccino 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 dataLeccinoComposition changes by harvest