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Mossgrove Olive Grove

Producing high quality, early harvest, extra virgin & 'olio novello' olive oil.

Oil Analysis

Samples of the 2002 Frantoio were sent to NSW Agriculture, Wagga Wagga for testing;   Oil was extracted using the 'Cold Press Extraction' method, and the parameters measured (see the table below).

From these results we are confident that MossGrove is capable of producing high quality extra virgin olive oil.  Stage two of our trial has seen a further 100 Frantoio planted (2002). The oil has distinct  'green apple' and pepper flavours.

% Free Fatty Acids (%FFA)
Peroxide Values (PV)
Polyphenol Content (PP)
between 40 and 400
Induction Time
4hr 41min
Good result, usually 1-2 hrs
C18:1 Oleic acid
between 75 and 80
C18:3 Linolenic acid

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