Extra Virgin Vault

Extra Virgin Vault

River Estate Picual

River Estate Picual

River Estate Picual

Produced by River Estate — producer profile

Verification

Not found

No lab verification data found

Award Record

Not found

No award data found

Phenols

421 mg/kg

Expected from 2025 release

Latest Release

2026

3 releases recorded

Picual Monovarietal

Made from the Picual variety, this Spanish extra virgin olive oil has bold green capsicum and peppery notes with a gentle pungency. River Estate suggests to use it for dipping or cooking with red meats and venison.

River Estate have won Silver medals for their Picual in recent competitions. Their operation spans 1,500 olive trees, six oil varieties and two table olive varieties, based at the farm estate in Whitford, Auckland.

Evidence over time

Release History

2026

Available: 26 July 2026

Varieties

Phenols (Est.)

~421 mg/kg

Estimated based on historical data.

2025

Available: 3 August 2025

Varieties

Phenols

421 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

Phenols (Est.)

~421 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 5.2

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.2

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.

Pungency 3.8

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 5.3

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 .

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 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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