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Stefani Estate's Early Harvest Yarra Valley Frantoio Extra Virgin Olive Oil

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Stefani Estate produces this Extra Virgin Olive Oil from the Frantoio variety, harvested early when olives are 60% green and 40% black. This method results in lower yield but higher polyphenol and antioxidant content, enhancing shelf life.

The oil is cold pressed using fruit often harvested mid-May in Healesville, Yarra Valley, Victoria. Post-pressing, the oil is transferred to vacuum-sealed stainless steel tanks to minimize oxidation, with sediment removed via decanting for minimal intervention.

Analysis at Modern Olives laboratory confirms it as Extra Virgin Olive Oil, with free fatty acids at just 0.12%.

Monovarietal Single Estate

Estimated Flavor Profile

Sensory Profile

Fruitiness 4.3

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

Bitterness 3.7

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 4.2

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

Polyphenols 8.4

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

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Estimated Based on profiles for: Frantoio .