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Loopline Olives Picholine Extra Virgin Olive Oil

Loopline Olives Picholine Extra Virgin Olive Oil

Produced by Loopline Olives — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
Silver
2025 · ONZ
Phenols
521 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Picholine High Phenolic Monovarietal

Loopline Olives' Picholine Extra Virgin Olive Oil 2024. Cold-pressed in New Zealand's Wairarapa region. Low acidity (0.1%) with notes of pome fruits and salad leaves on the nose, tomato, rocket, and sweetness on the palate. Balanced bitterness and a peppery finish. Stored under argon gas to preserve quality.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025 Verified
Producer Notes

Presents fruit on the nose, salad leaves and tomato on the palate, lingering balanced bitterness and pungency, with a very long finish. The oil has the essence of fresh rocket, with some sweetness and a peppery finish. Well-balanced bitterness and pungency and a lingering smooth finish with a good h...

Sensory Profile

Fruitiness5
Bitterness4
Pungency3.5
Varieties
Picholine
Phenols
521 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
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024 Verified
Varieties
Picholine
Phenols
192 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
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 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 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6.4
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 almond artichoke fresh herbs grass

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

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 informationHarvest date disclosed
Phenols & structure

High phenolic

The latest release lists 521 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 results521 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Wairarapa, 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 originWairarapa, North Island, New Zealand
Olive composition

Single variety listed

The latest release lists Picholine 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 dataPicholine

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