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Ollie's Olive Oil
Ollie's Olive Oil
Ollie's Olive Oil

Ollie's Olive Oil

Produced by Ollie's Olive Oil — producer profile

Buy now / L
Verification
Lab verified
EVV viewed results
Award Record
2 awards
Across 2 releases · 1 competition Latest: Bronze · 2025 ONZ
Phenols
524 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
FrantoioLeccino High Phenolic

Hand-picked Frantoio and Leccino olives from Bannockburn and Cromwell in Central Otago. Cold-pressed within hours of harvest to preserve freshness. Robust yet fresh, with notes of green apple, grassy undertones, and a peppery finish. Reported phenolic compounds contribute to its bitter and peppery character. Ideal for cooking or finishing dishes.

Evidence over time

Release History

2026 Predicted
Expected harvest: 20 May 2026

Sensory Profile

Fruitiness5
Bitterness5
Pungency3.5
Varieties
Frantoio Leccino
Phenols
~524 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.
Peroxide
~2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 20 May 2025

Sensory Profile

Fruitiness5
Bitterness5
Pungency3.5
Varieties
Frantoio Leccino
Phenols
524 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.
Peroxide
2
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Harvested: 20 May 2024
Varieties
Frantoio Leccino
Phenols (Est.)
~524 mg/kg
Estimated based on historical data.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 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 6.5
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.
artichoke fresh herbs green apple almond pepper fresh almond

Measured Sensory analysis from laboratory testing.

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 informationHarvested 20 May 2025Harvest date disclosedUnfiltered
Phenols & structure

High phenolic

The latest release lists 524 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

EVV viewed lab results524 mg/kg
Place & provenance

Sense of place

This oil is listed as originating in Otago, South Island, New Zealand.

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 originOtago, South Island, New Zealand
Harvest & milling

How it was made

The olives are listed as being harvested manually.

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 informationHand picked
Olive composition

Blend

The latest release lists Frantoio, Leccino.

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 dataFrantoioLeccino

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Polyphenols 176 mg/kg