Extra Virgin Vault
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Pendleton Olive Estate Classic Extra Virgin Olive Oil
Pendleton Olive Estate Classic Extra Virgin Olive Oil
Pendleton Olive Estate Classic Extra Virgin Olive Oil

Pendleton Olive Estate Classic Extra Virgin Olive Oil

Produced by Pendleton Olive Estate — producer profile

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Verification
Not found
No lab verification data found
Award Record
6 awards
Across 6 releases · 1 competition Latest: Silver · 2025 AIOA
Phenols
470 mg/kg
Reported total-phenol result
Latest Release
2025
7 releases recorded
FrantoioLeccinoBarneaManzanillo

Pendleton Olive Estate's Classic Extra Virgin Olive Oil is produced in South Australia's Limestone Coast. The 2023 vintage received a Silver award at the Australian International Olive Awards (AIOA) in Class 2. Tasting notes reveal aromas of green banana, tomato leaf, and red apple, with a palate featuring nettle, grassy elements, and a black pepper finish.

Evidence over time

Release History

2026 Predicted
Expected harvest: 15 May 2026
Varieties
Frantoio Leccino Barnea Manzanillo
Phenols
~470 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
~0.21
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~4.28
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025
Harvested: 15 May 2025
Varieties
Frantoio Leccino Barnea Manzanillo
Phenols
470 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
0.21%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.28
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
2023
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
2022
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
2021
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
2020
No release recorded

No release is recorded for this harvest year.

2019
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
2018
Phenols (Est.)
~470 mg/kg
Estimated based on historical data.
1869
Producer established

Pendleton Olive Estate was established in 1869.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.7
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6.1
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 fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Barnea, Manzanillo .

Freshness & season

Harvest freshness

Harvest timing helps you judge an oil's age, while filtration and release style affect how quickly it is best enjoyed.

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 informationHarvested 15 May 2025
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Limestone Coast, South 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 originLimestone Coast, South Australia, AustraliaSingle estate
Olive composition

Blend

The latest release lists Frantoio, Leccino, Barnea, Manzanillo.

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 dataFrantoioLeccinoBarneaManzanillo

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