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River Estate Leccino Extra Virgin Olive Oil
River Estate Leccino Extra Virgin Olive Oil

River Estate Leccino Extra Virgin Olive Oil

Produced by River Estate — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
243 mg/kg
Reported total-phenol result
Latest Release
2025
2 releases recorded
Leccino Monovarietal

River Estate Leccino Extra Virgin Olive Oil is crafted from the Leccino variety sourced in Italy. Its existing description says the oil is cold-pressed within hours of harvest, with notes of banana and a buttery smoothness. It is positioned for sautéing and delicate dishes.

River Estate is located in Whitford, Auckland, on a farm that has been in the Wade family since 1852. They began their first olive planting in 1997 and have been producing oil since 1999.

Evidence over time

Release History

2026 Predicted
Expected availability: 3 August 2026
Varieties
Leccino
Phenols
~243 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.
2025
Available: 3 August 2025
Varieties
Leccino
Phenols
243 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.
2024
Varieties
Leccino
Phenols (Est.)
~243 mg/kg
Estimated based on historical data.
1997
Producer established

River Estate was established in 1997.

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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

This oil is listed as originating in Auckland, North 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 originAuckland, North Island, New Zealand
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

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