Waiwaiā Cold-Pressed Extra Virgin Olive Oil

2025 release 1 release on record

Price per litre / L

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

Verdale Koroneiki Frantoio

The oil offers a harmonious blend of grassy and buttery notes with a subtle peppery kick, reflecting the island's warm climate and salty breezes. It is made from a mix of Verdale, Koroneki, and Frantoi olives using a cold‑press process that preserves high polyphenol levels. Ideal for drizzling over salads, roasted vegetables, or finishing grilled fish, its robust flavor stands up to bold dishes.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.4

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

Bitterness 3

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

Pungency 3

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

Polyphenols 5.8

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: Verdale, Koroneiki, Frantoio .

Evidence over time