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Loopline Olives Frantoio Extra Virgin Olive Oil
Loopline Olives Frantoio Extra Virgin Olive Oil
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Loopline Olives Frantoio Extra Virgin Olive Oil

Produced by Loopline Olives — producer profile

Monovarietal Frantoio olive oil — variety guide

Latest recorded release
2025
Listing
Recorded available
Price per litre / L

At a glance

Latest recorded release · 2025

181 phenols

Evidence not recorded · Method unknown · 2025 release

1 award across 1 release

Latest: Bronze · ONZ · 2025

View release history
Frantoio Monovarietal

Loopline Olives' Frantoio Extra Virgin Olive Oil. Cold-pressed in New Zealand's Wairarapa region. Low acidity (0.1%) with notes of warm tomato and green leaves. Balanced bitterness and a peppery finish. Loopline stores their oil under argon gas to preserve quality.

Evidence over time

Release History

2026
Current harvest year

No release has been recorded for this harvest year yet.

2025
Available: 1 August 2025
Varieties
Frantoio
Phenols
181
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
Peroxide
3
Evidence not recorded · Method unknown
K232
1.54
Evidence not recorded · Method unknown
K268
0.14
Evidence not recorded · Method unknown
Fruitiness
4.3
Evidence not recorded · Method unknown
Bitterness
3.3
Evidence not recorded · Method unknown
Pungency
3.5
Evidence not recorded · Method unknown
Defects
0
Evidence not recorded · Method unknown

Sensory Profile

Fruitiness4.3
Bitterness3.3
Pungency3.5

Awards & recognition

2024
Varieties
Frantoio
Phenols
190
Evidence not recorded · Method unknown
FFA
0.1
Evidence not recorded · Method unknown
Peroxide
3
Evidence not recorded · Method unknown
K232
1.39
Evidence not recorded · Method unknown
K268
0.12
Evidence not recorded · Method unknown
Suggest an edit
Explore the oil

Sensory Profile & Character

Sensory Analysis

Fruitiness 4.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 2
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 fresh herbs green apple almond pepper

Measured Sensory analysis from laboratory testing.

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 informationHarvest date disclosed
Place & provenance

Sense of place

This oil is listed as originating in Wairarapa, North Island, New Zealand.

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 originWairarapa, North Island, New Zealand
Olive composition

Single variety listed

The latest release lists Frantoio 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 dataFrantoio

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