Mount Zero Olives' Coratina Extra Virgin Olive Oil

Produced by Mount Zero Olives — producer profile

Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
456 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded

Mount Zero produces Coratina as a robust extra virgin olive oil from the Coratina varietal, grown in Australia. This oil offers aromas of fresh radish, radicchio, and artichoke, with coriander seed spice on the palate and a lingering peppery finish. It contains higher total biophenols than the typical range of 120 to 350 ppm for extra virgin olive oils, contributing to its peppery and bitter notes.

The oil is cold-pressed at room temperature within hours of harvest and derived from the first pressing of 100% Australian olives. It is available in a 2L bag-in-box format, which protects against light and oxygen to maintain freshness.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

Varieties
Phenols
456 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
0.3%
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.

Explore the oil

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 9.1
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.
artichoke green tomato fresh herbs bitter greens

Estimated Based on profiles for: Coratina .

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 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 Coratina 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 dataCoratina

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