Barossa Wild Olive Oil
Barossa Wild represents naturalised olive selections from the Barossa Valley region, producing distinctive oil with complex characteristics. These feral-type olives create oil with medium intensity, notable earthiness, and flavours reflecting their wild heritage including artichoke, herbs, and peppery notes.
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Sensory Profile
Fruitiness 5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5
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 herbs earthy pepper
Estimated Based on profiles for: Barossa Wild .