Extra Virgin Vault
Extra Virgin Vault

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Village Olive Grove's Extra Virgin Olive Oil
Village Olive Grove's Extra Virgin Olive Oil

Village Olive Grove's Extra Virgin Olive Oil

Produced by Village Olive Grove — producer profile

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Verification
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Award Record
8 awards
Across 8 releases · 1 competition Latest: Silver · 2024 AIOA
Phenols
220 mg/kg
Expected from 2024 release
Latest Release
2025
9 releases recorded
Frantoio Monovarietal

Village Olive Grove produces Extra Virgin Olive Oil using Frantoio olives, a Tuscan variety known for high-quality oil. Located in Tasmania's Tamar Valley, the grove benefits from an ideal climate and soil for olive growing. Harvested early in the season to achieve medium to robust flavours while maximising reported phenolic content, the olives are cold-pressed within hours of picking to preserve freshness.

The 2024 release features fresh aromas of green grass, olive leaf, fig, red apple peel, lime, and herb. It offers mild bitterness, pungency, and a creamy mouthfeel with moderate persistence. The oil has phenolic content ranging from 206-235 mg/kg and free fatty acids at 0.07-0.16%, ensuring high quality.

Awards include gold at the Australian International Olive Awards (AIOA) in 2024 and silver in 2023, reflecting the oil's exceptional character and consistency.

Evidence over time

Release History

2026 Predicted
Expected availability: 5 October 2026
Harvest Type
Early Harvest
Varieties
Frantoio
Phenols
~220 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
~0.11
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2025
Harvested: 1 June 2025
Harvest Type
Early Harvest
Varieties
Frantoio
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2024
Harvest Type
Early Harvest
Varieties
Frantoio
Phenols
220 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
0.11%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
2023
Harvest Type
Early Harvest
Varieties
Frantoio
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2023
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2022
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2021
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2020
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2019
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2018
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2017
Phenols (Est.)
~220 mg/kg
Estimated based on historical data.
2005
Producer established

Village Olive Grove was established in 2005.

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Explore the oil

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 3.7
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
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 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 .

Freshness & season

Harvest freshness

Harvest timing helps you judge an oil's age, while filtration and release style affect how quickly it is best enjoyed.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvested 1 June 2025
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Tamar Valley, Tasmania, Australia, giving it a specific farm origin.

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 originTamar Valley, Tasmania, AustraliaSingle estate
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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