Extra Virgin Vault
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Riverstone Olives Tasmanian Italian Frantoio

Riverstone Olives Tasmanian Italian Frantoio

Produced by Riverstone Olives — producer profile

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Verification
Not found
No lab verification data found
Award Record
Silver
2024 · AIOA
Phenols
Not found
No phenol data found
Latest Release
2024
1 release recorded
Frantoio Monovarietal

Riverstone Olives produces this Extra Virgin Olive Oil from the Italian Frantoio variety, sourced from a family-owned grove in Cranbrook on Tasmania's East Coast. The oil features a fresh artichoke aroma with green pepper notes, complemented by a unique lingering wasabi and chili backnote.

This product has received multiple awards, including Gold at the 2024, 2023, and 2022 Royal Tasmanian Fine Food Awards; Silver at the 2021 Sydney Royal Fine Food Awards; and Bronze at the 2017 Sydney Royal Fine Food Awards and the 2015 Royal Hobart Fine Food Awards.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2024
Varieties
Frantoio
1995
Producer established

Riverstone Olives was established in 1995.

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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 3.1
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 7
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

Estimated Based on profiles for: Frantoio .

Place & provenance

Sense of place

This oil is listed as originating in East Coast, Tasmania, Australia.

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 originEast Coast, Tasmania, Australia
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

Single variety listed

The latest release lists Frantoio 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 dataFrantoio

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