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Loopline Olives Picholine Extra Virgin Olive Oil
Loopline Olives Picholine Extra Virgin Olive Oil
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Loopline Olives Picholine Extra Virgin Olive Oil

Produced by Loopline Olives — producer profile

Monovarietal Picholine olive oil — variety guide

Buy now / L

At a glance

Latest recorded release · 2026

401 mg/kg phenols

Reported · Method unknown · 2026 release

1 award across 1 release

Latest: Silver · ONZ · 2025

View release history
Picholine 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
Buy Batch
Varieties
Picholine
Producer Notes
Picholine presents spices and herbs 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.

Sensory Profile

Fruitiness4.8
Bitterness4
Pungency3
2025
Varieties
Picholine
Phenols
521
Evidence not recorded · Method unknown
FFA
0.2
Evidence not recorded · Method unknown
Peroxide
2
Evidence not recorded · Method unknown
K232
1.34
Evidence not recorded · Method unknown
K268
0.15
Evidence not recorded · Method unknown
Fruitiness
5
Evidence not recorded · Method unknown
Bitterness
4
Evidence not recorded · Method unknown
Pungency
3.5
Evidence not recorded · Method unknown
Defects
0
Evidence not recorded · Method unknown
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 hit of pepper.

Sensory Profile

Fruitiness5
Bitterness4
Pungency3.5

Awards & recognition

2024
Varieties
Picholine
Phenols
192
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
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Explore the oil

Sensory Profile & Character

Sensory Analysis

Fruitiness 4.8
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
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.9
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 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
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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