NZ J5 Olive Oil
NZ J5 is a cultivar selected in New Zealand for productivity in cooler conditions — its oil has moderate intensity and balanced characteristics. Originally imported by an Anglican priest/teacher in 1893 and planted at the local church in Whangape Harbour, NZ J5 was discovered years later in the 1970's as a commercially promising cultivar by a government program. Eventually it was propagated by Johnson Nurseries in Kaikohe, Northland. Genetic testing by Oliveti Northland has since revealed it to be related to Frantoio. The oil exhibits mild fruitiness with subtle nutty and buttery notes, low bitterness, and a gentle finish.
Sensory Profile
Fruitiness 5
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 4
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.
nutty buttery mild fruit grassy
Estimated Based on profiles for: NZ J5 .
