Lot Eight Reserve Extra Virgin Olive Oil

Name: Lot Eight Reserve Extra Virgin Olive Oil
Brand: Lot Eight
Price: 107.8 NZD
Availability: InStock

Produced by Lot Eight — producer profile

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.

Verification

Not found

No lab verification data found

Award Record

5 awards

Across 3 releases · 1 competition Latest: Silver · 2025 ONZ

Phenols

277 mg/kg

Reported total-phenol result

Latest Release

2025

4 releases recorded

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.

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

Phenols

~~277 mg/kg~~

This figure may not reflect actual lab results for this harvest year.

FFA

~~0.1%~~

This figure may not reflect actual lab results for this harvest year.

Peroxide

This figure may not reflect actual lab results for this harvest year.

2024

Varieties

Barnea Koroneiki

2023

Varieties

Koroneiki Leccino

2022

Sensory Profile

Fruitiness5.5

Bitterness3

Pungency2.5

Varieties

Koroneiki Picholene

Phenols

~~243 mg/kg~~

This figure may not reflect actual lab results for this harvest year.

FFA

~~0.1%~~

This figure may not reflect actual lab results for this harvest year.

Peroxide

This figure may not reflect actual lab results for this harvest year.

2002

Producer established

Lot Eight was established in 2002.

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Sensory Profile & Character

Sensory Profile

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