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Wattle Hill Olive Grove Early Harvest
Wattle Hill Olive Grove Early Harvest

Wattle Hill Olive Grove Early Harvest

Produced by Wattle Hill Olive Grove — producer profile

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Verification
Expected
Expected from 2025 release · lab verified
Award Record
Not found
No award data found
Phenols
248 mg/kg
Expected from 2025 release
Latest Release
2026
3 releases recorded
Le Cure Monovarietal

Wattle Hill Olive Grove Early Harvest Extra Virgin Olive Oil is a cold-pressed, single-estate oil from the Le Cure cultivar grown in North West Tasmania. It is picked very early to emphasise polyphenols and a vivid green profile, with notes of fresh-cut grass, green herbs, tomato leaf, artichoke, and a firm peppery finish. The oil is made by Wattle Hill on its own mill, with careful attention to malaxation time, temperature, and processing speed to preserve fruit quality and freshness.

Evidence over time

Release History

2026
Harvested: 28 June 2026
Producer Notes

The 2026 Tasmanian harvest was heavily reduced after a Sudden Stratospheric Warming event during flowering, with Wattle Hill's crop around 20% of the previous year. Fruit quality was exceptional: clean, healthy olives picked very early to maximise polyphenols, despite lower oil yield. The producer n...

Harvest Type
Early Harvest
Varieties
Le Cure
Phenols (Est.)
~275.5 mg/kg
Estimated based on historical data.
2025 Verified
Available: 14 June 2025
EVV Taste
4.5/5 · Gold

"Smooth with an intense artichoke flavour. Enjoyable lingering pepper."

Harvest Type
Early Harvest
Varieties
Le Cure
Phenols
248 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
0.32%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4.1
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2024 Verified
Harvest Type
Early Harvest
Varieties
Le Cure
Phenols
303 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
0.2%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
4
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
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Explore the oil

Sensory Profile & Character

Sensory Profile

Fruitiness 7
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 7.2
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 8.4
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.
fresh herbs artichoke green tomato complex

Estimated Based on profiles for: Le Cure .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

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 28 June 2026Harvest date disclosed
Place & provenance

Sense of place

The oil is listed as coming from a single estate in North West Tasmania, 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 originNorth West Tasmania, Tasmania, AustraliaSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Single variety listed

The latest release lists Le Cure 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 dataLe Cure

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