Waiwaiā Cold-Pressed Extra Virgin Olive Oil

Name: Waiwaiā Cold-Pressed Extra Virgin Olive Oil
Brand: Waiwai Olive Oil

Produced by Waiwai Olive Oil — producer profile

Price per litre / L

Verification

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No lab verification data found

Award Record

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No award data found

Phenols

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No phenol data found

Latest Release

2025

1 release recorded

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.

Evidence over time

Release History

2026

Current harvest year

No release has been recorded for this harvest year yet.

2025

Varieties

Verdale Koroneiki Frantoio

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Sensory Profile & Character

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.

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 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.

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Estimated Based on profiles for: Verdale, Koroneiki, Frantoio .

Place & provenance