Te Matuku Extra Virgin Olive Oil

2025 release 1 release on record

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Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

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Antioxidant marker

Freshness

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FFA shown when known

Koroneiki Frantoio

The oil offers green leafy and floral aromas with warm spicy notes, delivering ripe olive fruitiness alongside flavors of salad leaves and rocket, and finishes with a smooth, creamy texture and a black‑peppery pungency. It is made from 100 % hand‑picked Koroneiki and Frantoio olives that are cold‑pressed within hours of harvest on Waiheke Island, without heat or chemicals. This balanced profile pairs well with fresh salads, grilled vegetables, and light seafood dishes. While no specific awards are listed, the oil is certified as extra virgin olive oil.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.6

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, which have antioxidant properties.

Pungency 3.5

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

Polyphenols 7.2

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: Koroneiki, Frantoio .

Evidence over time