Wainui-o-mata Olives Leccino - 2025 harvest - with free pourer!

*FREE POURER OFFER - applies to first bottle of any Wainui-o-mata ordered; one per customer.

Premium Extra Virgin Olive Oil from the Wainuiomata Coast, North Island, New Zealand.

500mls.

Varietal: Leccino

Profile: A flavoursome EVOO with intense polyphenols and well balanced medium fruitiness and pepper. A slight bitterness at the finish which you'd expect and welcome from an olive with a good polyphenol count. Wainui-o-mata oils are a product of the unique terroir at the grove - river flat and shingle fan - and particular microclimate.

Olives New Zealand Red Olive Mark Certified.

Analysis:
Polyphenols: 352 mg/kg
Acidity: 0.1%
Peroxide Value (PV): 2

Harvest date: 31 May 2025
Best before:  31 December 2026

Sensory Analysis:
Taste: a well-balanced oil with medium fruit and pepper notes, a slight bitterness, and a warm pepper afterglow.

Food pairings: 
Ideal for use in all salads, dipping for bread, cooking and drizzling over pasta dishes - (or drunk straight to maximise health benefits).

Producer Profile:
'Wainui-o-mata Olives is run by Margot Fry and Ian Turner in the Wainuiomata River valley, near  the Wellington south coast, and the Wainuiomata River runs through their grove. Their aim is to produce high quality, good tasting olive oil with all the health benefits that EVOO provides.  

Varieties grown are Frantoio and Leccino (from Italy), Picholine (from France), Koroneiki (from Greece), and Picual (from Spain). 

All the olives used to produce oil at Wainui-o-mata Olives are grown on site and pressed in the Wairarapa the day after they are harvested to ensure the oil has optimum quality and taste. It is then bottled on site at Wainui-o-mata Olives.'