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Olio Bello Limited Release Leccino Extra Virgin Olive Oil
Olio Bello Limited Release Leccino Extra Virgin Olive Oil
Olio Bello Limited Release Leccino Extra Virgin Olive Oil
Olio Bello Limited Release Leccino Extra Virgin Olive Oil

Olio Bello Limited Release Leccino Extra Virgin Olive Oil

Produced by Olio Bello — producer profile

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Verification
Not found
No lab verification data found
Award Record
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No award data found
Phenols
Not found
No phenol data found
Latest Release
2026
3 releases recorded
Leccino Monovarietal
Organic

A medium-bodied extra virgin olive oil produced from Leccino olives grown on Olio Bello's certified organic farm in Margaret River. The 2024 release was a limited release oil with fresh green banana and apple aroma, guava, herbs, and a subtle balance of vibrant fruity characteristics, finishing with a lingering peppery note.

Evidence over time

Release History

2027 Predicted
Expected availability: 27 September 2027
Varieties
Leccino
2026
Pre-order: 22 May 2026
Varieties
Leccino
2025
Available: 27 September 2025
Varieties
Leccino
2024
Varieties
Leccino
1996
Producer established

Olio Bello was established in 1996.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.3
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 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.
fresh almond butter herbs smooth

Estimated Based on profiles for: Leccino .

Place & provenance

Sense of place

The oil is listed as coming from a single estate in Margaret River, Western Australia, Australia, giving it a specific farm origin.

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 originMargaret River, Western Australia, AustraliaSingle estate
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

Single variety listed

The latest release lists Leccino 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 dataLeccino
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 · ACO Certification

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