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Drizzle, Dip, Fry, Marinate

However you want to use it, Australian Extra Virgin is the ideal way to complement a fresh salad, brush roast vegies, add to pasta, coat a fillet of fish or hearty roast before you pop it in the oven, make sauces and add to soups.
Use it to make a cake, or leave it on the table to dip a slice of crusty bread. Australian Extra Virgin is the only oil you need in your kitchen or on the table.


When you see this symbol on a bottle of Australian Extra Virgin olive oil, we promise that every drop of oil in that bottle meets or exceeds the Australian industry standard* for origin, freshness and quality.

* The oil must be free of smell defects and taste defects. Its free fatty acid level must be less that 0.8% which demonstrates minimal oxidation. (Our 2011 vintage is at 0.1%) To ensure a reliable shelf life its peroxide level must be under 20 units of active oxygen per kilogram of oil and potential shelf life must have been tested to determine the best before date. (Our 2011 vintage has been tested with a result of 4 units) There is no factory-refined oil present in Australian Extra Virgin. Every harvest will be tested to ensure the highest level of certification is maintained.

By clicking the link: www.adelaidenow.com.au/news/south-australia/oil-ant-oils/story-e6frea83-1226351980512 you will find an article concerning the fraudulent and misleding marketing used to sell poor quality olive oil around the world. It makes interesting reading.

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