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Lisadurne Hill Hojiblanca Extra Virgin Olive Oil
Lisadurne Hill Hojiblanca Extra Virgin Olive Oil

Lisadurne Hill Hojiblanca 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 9 releases · 1 competition Latest: Gold · 2025 AIOA
Phenols
328 mg/kg
Reported total-phenol result
Latest Release
2025
10 releases recorded
Hojiblanca Monovarietal

Lisadurne Hill Hojiblanca extra virgin olive oil, from the Hojiblanca olive variety. Aromas of green tomato leaves, fig leaves and herbaceous undertones. Palate shows green grass and rocket salad, settling to bitterness. Fresh and light mouthfeel with woody oak and walnut notes, body and persistency, finishing with lingering pungency.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025 Verified

Sensory Profile

Fruitiness6
Bitterness2
Pungency3.5
Varieties
Hojiblanca
Phenols
328 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
0.09%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.5
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2023
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2022
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2021
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2020
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2019
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2018
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2017
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2016
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2015
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2014
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2013
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
2012
Varieties
Hojiblanca
Phenols (Est.)
~328 mg/kg
Estimated based on historical data.
1876
Producer established

Lisadurne Hill was established in 1876.

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Sensory Profile & Character

Sensory Profile

Fruitiness 6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2
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 3.9
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 banana fresh grass almond tropical fruit

Measured Sensory analysis from laboratory testing.

Place & provenance

Sense of place

The oil is listed as coming from a single estate in Rushworth, Victoria, Australia, giving it a specific farm origin.

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, AustraliaSingle estate
Olive composition

Single variety listed

The latest release lists Hojiblanca 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 dataHojiblanca

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