Extra Virgin Olive Oil

Olives are fruit and olive oil is a fresh fruit juice. Extra virgin olive oil is the highest quality oil pressed using a cold pressed method. Natural olive oils are obtained solely by mechanical or physical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, crushing, malaxing, decantation, pressing, centrifugation and filtration. In order to be graded as Extra Virgin, oil needs to comply with the Australian Standard for olive oils and undergoes testing to ensure its quality.

How we process our oil

HARVEST- Our olives are monitored constantly to determine the optimal time to harvest. Olives are then carefully collected and moved directly to our press to ensure freshness.

PROCESSING- Olives are washed and the whole fruit is crushed to make a paste (olive pomace). The paste is mixed for a short period of time (malaxing). Oil and water in the paste is separated from solids by spinning through centrifugal force. The oil is then separated from water and micro-particles in vertical separators.

STORAGE- To ensure no contact with light, heat and oxygen, our oil is stored in food grade stainless steel tanks until it is decanted to your bottle.

TESTING- A sample of each harvest is sent for chemical and sensory testing to ensure the quality of our oil

How to use your oil

STORAGE INSTRUCTIONS

USE- Extra Virgin Olive Oil is freshest within a few weeks of opening. Don’t save it for that special occasion in the future, once you have opened the bottle, savour at every mealtime, everyday.

AVOID- Heat, light and oxygen all precipitate the rate of deterioration of the oil. Always make sure the bottle is sealed tightly when not in use. Our oil is bottled in a flint glass bottle so you may see the colour of the oil. Unfortunately this does not offer any protection against light. Please store in a dark cupboard away from the heat of your stove and cooktop after every use.