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Lisadurne Hill Angus Extra Virgin Olive Oil
Lisadurne Hill Angus Extra Virgin Olive Oil

Lisadurne Hill Angus Extra Virgin Olive Oil

Produced by Lisadurne Hill — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
11 awards
Across 10 releases · 1 competition Latest: Bronze · 2025 AIOA
Phenols
503 mg/kg
Reported total-phenol result
Latest Release
2025
10 releases recorded
FrantoioCoratina High Phenolic
EVV Taste
2/5 · No medal

"A high-phenolic oil that has unfortunately turned the corner. It has a great 'kick' and a clean feel, but the fresh fruit notes have been replaced by the classic scents of oxidation (crayons and old nuts)."

Lisadurne Hill Angus Extra Virgin Olive Oil is an Australian product. Tasting notes from judges: Moderately complex with fresh green aroma of cut grass, artichoke, and floral notes. Transfers to the mouth with creamy texture. Moderately high bitterness and black pepper pungency. Persistent and reasonably complex, though lacking in balance and harmony.

Evidence over time

Release History

2026 Predicted
Expected harvest: 1 May 2026

Sensory Profile

Fruitiness4.5
Bitterness4
Pungency4.5
Varieties
Frantoio Coratina
Phenols
~503 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.
FFA
~0.06
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~10.9
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 1 May 2025
EVV Taste
2/5 · No medal

"A high-phenolic oil that has unfortunately turned the corner. It has a great 'kick' and a clean feel, but the fresh fruit notes have been replaced by the classic scents of oxidation (crayons and old nuts)."

Sensory Profile

Fruitiness4.5
Bitterness4
Pungency4.5
Varieties
Frantoio Coratina
Phenols
503 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.
FFA
0.06%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
10.9
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2023
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2022
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2021
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2020
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2019
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2018
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2017
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2016
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2015
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2014
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2013
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
2012
Varieties
Frantoio Coratina
Phenols (Est.)
~503 mg/kg
Estimated based on historical data.
1876
Producer established

Lisadurne Hill was established in 1876.

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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 4.5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6.2
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 green tomato

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

Harvest timing helps you judge an oil's age, while filtration and release style affect how quickly it is best enjoyed.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 May 2025
Phenols & structure

High phenolic

The latest release lists 503 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

EVV viewed lab results503 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Rushworth, Victoria, Australia.

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 originRushworth, Victoria, Australia
Olive composition

Blend

The latest release lists Frantoio, Coratina.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataFrantoioCoratina

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