Australian Extra Virgin Olive Oil

Our Australian Olive Oil is grown and harvested in New South Wales, where the rhythm of the season shapes everything that follows. Not just the flavour, but the structure, the colour, the way the oil carries across a dish.

Olives are not picked to a fixed date, they are picked to a moment. Across the groves, fruit is watched closely as it moves from green to deep violet. This window, brief and slightly different each year, is where balance is found. Harvest too early, and the oil is sharper, more angular. Too late, and it softens, losing its freshness.

The decision is made in the field, often beginning in the early hours, when temperatures are still low, the fruit is collected with care to avoid bruising. It moves quickly from tree to press, sometimes within hours, because time is the one element that cannot be recovered.

From there, the olives are crushed whole. Cold extraction preserves what the fruit naturally holds: aroma, structure, and those subtle notes that speak of the season. Nothing is added. Nothing is taken away.

Each harvest yields something slightly different, a cooler season might bring a brighter, more herbaceous oil. A warmer one, something rounder, more softened at the edges. These are not inconsistencies to correct, but characteristics to understand.

Because olive oil is not designed to be identical year after year, it is designed to reflect where it comes from.

Alongside the harvest, we work with a small range of infused oils; Garlic Olive Oil, Lemon Olive Oil, and Chilli Olive Oil.

These are not flavoured in the conventional sense, there are no artificial flavourings, no added extracts designed to imitate taste. Instead, the oil is infused using natural ingredients, allowing the flavour to develop gradually and sit within the oil, rather than on top of it. The intention is balance: the garlic is rounded and savoury, without sharpness. The lemon brings brightness, without acidity. The chilli adds warmth, rather than heat alone.

Each one begins with the same base, our Australian extra virgin olive oil, and is treated with the same restraint. They are designed to be used as you would the original olive oil, with a slight shift in character.

• Garlic over roasted vegetables or folded through pasta
• Lemon with seafood, salads, or simple greens
• Chilli to finish grilled meats or add depth to sauces

Not to overpower, but to extend. It starts in the grove, but it’s really about how it’s used. A good oil doesn’t need much, just something fresh, a bit of heat, or a piece of bread.