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.
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Oils
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Mono
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Blends
Results
Listing verification: Unconfirmed
Listing verification: Producer Contacted
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.
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 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.
nutty buttery mild fruit grassy
Estimated Based on profiles for: NZ J5 .