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Mount Zero Olives' Arbequina Extra Virgin Olive Oil
Mount Zero Olives' Arbequina Extra Virgin Olive Oil
Mount Zero Olives' Arbequina Extra Virgin Olive Oil

Mount Zero Olives' Arbequina Extra Virgin Olive Oil

Produced by Mount Zero Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
190 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Arbequina Monovarietal

Mount Zero Olives' Arbequina Extra Virgin Olive Oil is made from 100% Arbequina olives, known for their delicate character. Cold-pressed within hours of harvest, this oil features a buttery texture with notes of cut grass, walnut, and warm spice, complemented by a subtle peppery finish. Ideal for enhancing delicate dishes, such as salads, baked goods, or confiting proteins and vegetables, this oil offers a refined balance of flavours.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Available: 14 May 2025
Varieties
Arbequina
Phenols
190 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.
2024
Varieties
Arbequina
Phenols
233 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
0.26%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
1946
Producer established

Mount Zero Olives was established in 1946.

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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 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
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 apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .

Place & provenance

Sense of place

This oil is listed as originating in North West Victoria, Victoria, Australia.

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 originNorth West Victoria, Victoria, Australia
Olive composition

Single variety listed

The latest release lists Arbequina 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 dataArbequina

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