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Lot Eight Reserve Extra Virgin Olive Oil bottle
Lot Eight Reserve Extra Virgin Olive Oil bottle and packaging
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Lot Eight Reserve Extra Virgin Olive Oil

Produced by Lot Eight — producer profile

Buy now / L
Chemistry data caution: We've found evidence this producer publishes identical or near-identical chemistry figures across multiple harvest years. The chemistry values shown below may not reflect actual lab results for each specific release.

At a glance

Latest recorded release · 2025

277 phenols

Reported · Method unknown · 2025 release

5 awards across 3 releases

Latest: Silver · ONZ · 2025

View release history

Lot Eight Reserve is a seasonally blended, unfiltered extra virgin olive oil from Wairarapa. Its composition changes with the harvest: Olives New Zealand's certified-oil lists identify Koroneiki and Picholene in 2022, Koroneiki and Leccino in 2023, and Barnea and Koroneiki in 2024.

At the Olives New Zealand awards, Reserve received Gold, Best in Class and Reserve in Show in 2022, Gold in 2023 and Silver in 2025. Earlier descriptions of the oil as a fixed Koroneiki and Frantoio blend and as the 2023 Best in Class winner were inaccurate. Undated analytical and sensory figures published by Lot Eight are attached for reference based on the time we saw them on the Wayback Machine. Despite attempts to confirm information with Lot Eight, we were unable to confirm the accuracy.

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Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Buy Batch

Sensory Profile

Fruitiness5
Bitterness3.5
Pungency3.5

Awards & recognition

2024
Varieties
Barnea Koroneiki
2023
Varieties
Koroneiki Leccino

Awards & recognition

2022
Varieties
Koroneiki Picholene
Phenols
243
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
Peroxide
3
Evidence not recorded · Method unknown
Fruitiness
5.5
Evidence not recorded · Method unknown
Bitterness
3
Evidence not recorded · Method unknown
Pungency
2.5
Evidence not recorded · Method unknown
Defects
0
Evidence not recorded · Method unknown

Sensory Profile

Fruitiness5.5
Bitterness3
Pungency2.5

Awards & recognition

2002
Producer established

Lot Eight was established in 2002.

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Sensory Profile & Character

Sensory Analysis

Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
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 3.3
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.

Measured Sensory analysis from laboratory testing.

Freshness & season

Harvest freshness

The oil is bottled without filtration and may retain natural moisture and fine olive solids.

Why choose it

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

Worth knowing

Olio nuovo and unfiltered describe different things, but both reward careful storage and prompt use.

Product informationUnfiltered
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

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