Wattle Hill Olive Grove Everyday Extra Virgin Olive Oil

2025 release · lab verified 2 releases on record

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Verification

Lab verified

EVV viewed results

Best Award

Not listed

Award data absent

Phenols

179 mg/kg

Antioxidant marker

Freshness

0.2%

PV 5

Boutillan Monovarietal

This cold‑pressed Tasmanian Extra Virgin Olive Oil is harvested from the Boutillan olives of Wattle Hill's pristine North‑West Tasmanian grove. It delivers a robust, herbaceous aroma with a peppery finish, making it ideal for salads, pastas and finishing dishes. It meets strict extra‑virgin standards with a free fatty acid level of 0.2 % and a low peroxide value of 5 meq O₂/kg. Awarded silver at the 2025 Royal Adelaide and Hobart Fine Food Shows and bronze at the 2025 Hunter Valley Olive Awards, it brings award‑winning quality to your kitchen.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 5

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

Bitterness 4.8

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

Pungency 4.8

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

Polyphenols 6

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: Boutillan .

Evidence over time