Spicewalla Presents Le Vigne Extra Virgin Olive Oil, 2026 Harvest

Same estate, same trees, same hands. 

Olive oil is a farm product, and no two seasons repeat. Nature is unpredictable! Rain, heat, and the exact week of picking all shape the fruit.

Olive trees also alternate on their own, so a heavy crop tends to follow a light one. Le Vigne doesn't push its trees with fertilizer, which means the land sets the pace and the yield swings with it.

This year the land gave us an oil that's greener, grassier, and more peppery than our first release. If you loved last year's smooth finish, expect more kick.

Yes. It handles a gentle sauté or a tray of roasting vegetables. Its grassy, peppery character shows best raw, though, so finishing is where it earns its keep.

The harvest ran at the end of 2025, and the oil went into tins in early 2026. We name each release for the year you'll be pouring it.

We cut the price, not corners. 

It's still single-estate, hand-harvested, and cold-extracted at the same mill. 

We wanted you to cook with it every day so we made it easier to afford.

Polyphenols are natural antioxidants in olives. They're also where much of the flavour lives. The bitterness and the throat-catching pepper both come from them, and they help protect the oil itself from going stale.

The numbers in olive oils can vary widely. And few bottles print a polyphenol count. Le Vigne Extra Virgin Olive Oil tested at 584 mg/kg of total polyphenols. For context, oils over 300 mg/kg count as high-polyphenol.

Producers who test for it tend to share it, so when a brand stays quiet on the number, that silence tells you something. 

Polyphenols also fade with time and light, which is why we bottled ours in a tin!

We asked Hannyah, who is a member of the family who owns the farm. She said "not with synthetic pesticides. For the past three years the only treatments have been natural ones, and no organic or mineral fertilizer has gone on the land in that time.

The biggest threat is the olive fly, which lays its eggs inside the fruit. Le Vigne's answer is kaolin, a fine white clay sprayed over the trees. It dries into a thin film on the olives, and the flies tend to steer clear. Copper-based foliar sprays round out the care."