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Mate Trasparenza Marina
Mate Trasparenza Marina

Mate Trasparenza Marina

Produced by Mate Olive Oil — producer profile

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Verification
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Award Record
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Phenols
422.23 mg/kg
Expected from 2024 release
Latest Release
2025
2 releases recorded
LeccinoPendolino
Organic

Mate Trasparenza Marina is a medium fruity extra virgin olive oil from Leccino and Pendolino olives, harvested in Istria, Croatia, from 29th September to 4th November 2025. It presents a fresh medium green fruity aroma with nuances of fresh almond, hazelnut, and green banana. The slightly sweet taste evolves into a gentle, lingering spicy flavour with balanced bitterness, finishing with notes of sweet dried fruit, white pepper, and thistle. Ideal pure, on raw fish, and seafood dishes, reminiscent of the Istrian sea breeze with aromatic herbs.

Evidence over time

Release History

2026 Predicted
Expected availability: 19 December 2026
Varieties
Leccino Pendolino
Phenols
~422 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
~0.24
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~5.61
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Harvested: 29 September 2025
Varieties
Leccino Pendolino
Phenols (Est.)
~422.2 mg/kg
Estimated based on historical data.
2024
Harvested: 11 October 2024
Varieties
Leccino Pendolino
Phenols
422.23 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
0.24%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.61
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2000
Producer established

Mate Olive Oil was established in 2000.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 2.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 3.5
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.
fresh almond butter herbs smooth apple grass

Estimated Based on profiles for: Leccino, Pendolino .

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 informationHarvested 29 September 2025Harvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Zambratija, Istria County, Croatia.

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 originZambratija, Istria County, Croatia
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Blend

The latest release lists Leccino, Pendolino.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataLeccinoPendolino
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Unspecified

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