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Mount Zero Olives' Early Harvest Picual Extra Virgin Olive Oil
Mount Zero Olives' Early Harvest Picual Extra Virgin Olive Oil
Mount Zero Olives' Early Harvest Picual Extra Virgin Olive Oil
Mount Zero Olives' Early Harvest Picual Extra Virgin Olive Oil

Mount Zero Olives' Early Harvest Picual 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
3 awards
Across 3 releases · 1 competition Latest: Gold · 2025 AIOA
Phenols
231 mg/kg
Reported total-phenol result
Latest Release
2026
4 releases recorded
Picual Monovarietal

Mount Zero Olives' Early Harvest Picual Extra Virgin Olive Oil is made from 100% Picual olives harvested early in the season to maximise flavour and nutritional content. Cold-pressed at room temperature within hours of harvest, this unfiltered oil retains its natural characteristics, including potential sediment or cloudiness.

With a phenolic content of 269 ppm and free fatty acids (FFA) at 0.17%, this oil is characterised by intense aromas of tomato vine, Granny Smith apple, mustard greens, and spicy horseradish, complemented by a robust bitterness that lingers on the palate.

Perfect for showcasing its fresh flavour profile, it pairs well with simple salads, bread, or warm dishes to enhance aroma release.

Evidence over time

Release History

2027 Predicted
Expected availability: 4 May 2027
Harvest Type
Early Harvest
Varieties
Picual
Phenols
~232 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
~0.19
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2026
Available: 4 May 2026
Harvest Type
Early Harvest
Varieties
Picual
Phenols
231 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.
2025
Producer Notes

Spicy, horseradish, green apple, tomato vine.

Harvest Type
Early Harvest
Varieties
Picual
Phenols
269 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
0.17%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2024
Harvest Type
Early Harvest
Varieties
Picual
Phenols
197 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
0.11%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Harvest Type
Early Harvest
Varieties
Picual
Phenols (Est.)
~232.3 mg/kg
Estimated based on historical data.
1946
Producer established

Mount Zero Olives was established in 1946.

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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 5.2
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 4.6
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6.4
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 tomato fig leaf artichoke bitter herbs

Estimated Based on profiles for: Picual .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare. 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 informationHarvest date disclosedUnfiltered
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 Picual 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 dataPicual

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