Kāpiti Picual 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

272 mg/kg

EU health-claim level

Freshness

—

FFA shown when known

Picual Monovarietal

Kāpiti Picual Extra Virgin Olive Oil is made from the robust Spanish Picual olive variety, offering a full-bodied flavour ideal for cooking or finishing dishes. Its fresh profile pairs well with red meats, adds depth to salad dressings, and enhances marinades for grilled vegetables or meats. Grown on New Zealand's temperate Kāpiti Coast, this oil benefits from warm, mild conditions, contributing to its high quality.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5.2

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

Bitterness 3.2

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 3.8

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

Polyphenols 5.3

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.

green tomato fig leaf artichoke bitter herbs

Estimated Based on profiles for: Picual .

Evidence over time