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Rosnay Organic Extra Virgin Olive Oil
Rosnay Organic Extra Virgin Olive Oil
Rosnay Organic Extra Virgin Olive Oil
Rosnay Organic Extra Virgin Olive Oil

Rosnay Organic Extra Virgin Olive Oil

Produced by Rosnay — producer profile

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Verification
Lab verified
EVV viewed results
Award Record
Not found
No award data found
Phenols
102 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded
CorreggiolaKalamata
Organic

Rosnay's olive oil is pressed from Corregiola, Kalamata and "Mediterranean" olives in May. Cold pressed within four days of harvest and bottled unfiltered on 9 May, this "Novello" first press oil offers fresh peppery and fruity notes. It has a free fatty acid content of 0.25% and is best stored in a cool, dark place.

As an olio nuovo style, it's best consumed as freshly as possible for maximum enjoyment.

Evidence over time

Release History

2026 Predicted
Expected harvest: 5 May 2026
Varieties
Correggiola Kalamata
Phenols
~102 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
~0.25
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
~5
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2025 Verified
Harvested: 5 May 2025
Varieties
Correggiola Kalamata
Phenols
102 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
0.25%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
1997
Producer established

Rosnay was established in 1997.

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Sensory Profile & Character

Sensory Profile

Fruitiness 5.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6
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 grass green apple herbs balanced ripe fruit complex

Estimated Based on profiles for: Correggiola, Kalamata .

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 5 May 2025Harvest date disclosedUnfiltered
Place & provenance

Sense of place

This oil is listed as originating in Central West, New South Wales, 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 originCentral West, New South Wales, Australia
Olive composition

Blend

The latest release lists Correggiola, Kalamata.

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 dataCorreggiolaKalamata
Farming & certification

Growing choices

The oil records certification to an organic production standard.

Why choose it

Choose the practices and certifications that best match your environmental and farming priorities.

Worth knowing

Farming method and certification may guide values-based choices, but do not automatically determine flavour, freshness or nutritional value.

Certification details listedCertified organic · Southern Cross Certified

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