We have chosen a range of varieties that produce the high quality oils that people love. We have also selected tough disease-resistant varieties so we can grow them naturally, without use of chemicals.
The right equipment
Importantly, we have high capacity modern mills on each of our farms, ensuring olives are processed very quickly once harvested, preserving quality.
We are able to operate with minimal water use, to ensure the polyphenols remain in the oil instead of being washed out, and maintain good control of temperature and malaxing time, maximising flavour.
The right people
Our olive oil makers have been producing olive oil their whole working lives and know what decisions to make to maintain quality. Each year also throws up new challenges, especially as the climate is changing, and our team continues to experiment and learn, finding ways to improve what we do.
Early harvest Our harvest team ensures our olives are harvested early and reach the mill quickly to maximize quality
Our Process
We have spent the last decade refining our processes to ensure we deliver a consisent high quality product. There are several elements we control to ensure this
Harvest Early
We harvest early in the season to lock in polyphenols and fruity flavours. While we could harvest later to get a higher yield from riper olives with higher oil content, we choose to harvest at the optimal time for quality.
Process On-site
Processing on site lets us minimise time between picking and and processing. Running our own mills also means we maintain complete control of processing parameters.
Cold Press
Cold proccessing ensures that the polyphenols and flavours of the olive oil are retained.
Minimal Water Use
Excess use of water can wash away much of the flavour. Our two phase process keeps the flavour in our oil.
Our Olive Varieties
Arbequina
Delicate
2026 Tasting Notes
Intensities 1-10: Fruitiness: 4.5 Bitterness:1.5 Piquancy/Heat: 1.5
Style:Delicate/Medium
Aroma: Green tomato giving way to fresh apple and fresh chopped salad leaf mix.
Flavour: Creamed spinach on the front of the palate followed by radicchio bitterness. Mild chili tingling fieriness builds as the bitterness subsides leading to tannic walnut. A continuing nutty finish of fresh almonds with underlying tannin.
Balance: The flavours are balanced and reflect the bitter and fiery dominance exhibited by very fresh oil.
Complexity: The degree of complexity is moderate with the more subtle fruity flavours, like apple, expected to emerge as the intensities of the ‘green’ bitter notes subside as the oil settles.
Harmony: A pleasant tasting extra virgin olive oil.
Persistence: Persistence on the palate for around 60 seconds with an attractive mixed nut finish.
Commercial evaluation: A delicate oil which will lose its bitterness as it settles to give a versatile ingredient and medium for cuisine of low intensity flavours – soups, fish, white meat, mayonnaise, aioli, baking, white sauces, pasta, risotto. A great olive oil for dressing salads.
Possible markets: Restaurants presenting fish cuisine, Asian consumers who prefer an oil low in bitterness. Consumers who come from regions such as Catalunya in Spain, Liguria in Italy and Greece where more delicate oils compliment their traditional cuisine. The oil will likely appeal to some in its current fresh ‘green’ phase and to others as it loses some of its bitterness to exhibit underlying subtle fruity flavours.
Additional comments: A stand-alone extra virgin olive oil which would benefit from flavour profiling in October after settling.
Grown: Mallee, South Australia | Kialla, Victoria
Arbosana
Delicate
2026 Tasting Notes
Intensities 1-10: Fruitiness: 3.5 Bitterness:1.5 Piquancy/Heat:1.5
Style:Delicate
Aroma: Ripe banana and tomato with nutmeg. Fresh salad leaves.
Flavour: Creamy early with rising endive bitterness and pepper warmth and chili tingle. The bitterness disappears after a minute leaving a long’ pleasant intermingling of creamy, tannic, pepper, almond and macadamia nut finish
Balance: Balanced with a delicate and even spread of the positive characteristics of fruitiness, bitterness and fieriness.
Complexity: A medium length delicate oil with subtle flavours.
Harmony: Flavours are delicate and harmonious.
Persistence: A medium to long olive oil with persisting creamy fieriness.
Commercial evaluation: A subtle, delicate oil best used to enhance cuisine of low intensity flavours – white soups, Greek salads, fish, white meat, mayonnaise, aioli, baking, white sauces, pasta, risotto, tapas.
Possible markets: Restaurants presenting fish cuisine, Asian and other consumers who prefer an oil low in bitterness. Consumers who come from coastal regions where more delicate oils compliment their traditional fish-based cuisine.
Additional comments: A stand-alone extra virgin olive oil which would also be useful in blending with more robust or unbalanced bitter oils to improve balance and reduce intensity.
Grown: Wimmera, Victoria | Mallee, South Australia
Barnea
Medium
2026 Tasting Notes
Intensities 1-10: Fruitiness: 6 Bitterness:6 Piquancy/Heat: 5
Style:Medium/Robust
Aroma: Robust aroma of green and ripe banana, plantain, and green tomato.More delicate notes of vanilla and green peppercorns with underlying green tea and cured tobacco
Flavour: Creamy tomato is pleasant at the front of the palate leading to green plantain bitterness. The bitterness increasing in intensity reminiscent of the Asian vegetable bitter melon. Initially radish then onion heat underly the bitterness. The oil finishes with a phase of tingling chili over the whole palate leading a long tingling chili bitter tea tannic finish.
Balance: A reasonably balanced olive oil with the bitterness characteristic dominant. The fruitiness will become more apparent as the bitterness subsides.
Complexity: A complex oil with layers of flavour and intensity.
Harmony: Complimentary and harmonious flavours.
Persistence: Medium length of approximately 120 seconds.
Commercial evaluation: The fruitiness of the oil will be useful in blending with other oils which lack aroma and/or distinct flavours at the front of the palate.As a stand- alone extra virgin olive oil it will compliment dishes of a range of intensities adding bitterness and fieriness. Use with fish of more intense flavours, all salads, tomato-based sauces, white and red meat, soups, confectionary such as ice-cream, and cheese.
Possible Markets: An excellent all-rounder stand-alone olive oil which will meet the needs of a range of consumers, restaurants, food service, catering, packing, preserving. It is also a blender for those who are seeking a tropical fruity aroma and flavour.
Grown: Frances, South Australia | Kialla, Victoria
Coratina
Medium/robust
2026 Tasting Notes
Intensities: Fruitiness: 4 Bitterness: 3 Piquancy/Heat: 2 (scale 1 low to 5 high)
Style: Medium/Robust
Aroma: Green and ripe tomato, green plantain banana, freshly cut mixed salad leaves.
Flavour: Initially creamy on the front palate leading to bitter melon bitterness followed by arugula bitter heat. Bitter finish with tannin persisting. Late surge of tomato on the front and mid-palate.
Balance: Slightly unbalanced on the palate with bitterness dominating.
Complexity: Complex flavours surging and ebbing through the tasting.
Harmony: Bitterness, which will moderate with time, dominates.
Persistence: Medium to significant length.
Commercial evaluation: A versatile extra virgin olive oil best used in dishes with stronger flavours. Will complement tomato dishes such as salmarejo and gazpacho, tomato-based sauces for pasta. Will enhance the flavours of red meat. The plantain aroma may be attractive for Asian cuisine.
Possible Markets: The style of this extra virgin olive oil will appeal to those familiar with the oils from Puglia in Italy which produces around 40% of Italian oil and Andalucia in Spain where the picual is dominant and arguably has a similar profile to coratina. Good for use at home and across all Horeca sectors.
Additional comments: Good for blending where increased bitterness is required.
Grown: Kialla, Victoria
Frantoio
Medium/robust
2026 Tasting Notes
Intensities 1-10: Fruitiness: 7 Bitterness:6.5 Piquancy/Heat: 3.5
Style:Medium/Robust
Aroma: Green tomato with green plantain undertones. Vegetal fresh cut cabbage as an underlay with green peppercorns.
Flavour: An aggressive start with creaminess shadowed by intense bitter melon bitterness filling the front palate. In the mid-back palate chili tingle with rising pepper heat to meet the bitterness. These two tastes then continue together until the fieriness disappears after about 60 seconds, then reappears about 15 seconds later to ghost the bitterness to the end at over two minutes. The fieriness prior to disappearing is reminiscent of BBQ coated peanuts, then reappears as tannic chili bitter walnut.
Balance: Reasonably balanced with the bitterness dominant.
Complexity: An oil with different layers of bitterness and complex heat across the palate.
Harmony: The bitterness disturbs the harmony of the flavours. The bitterness will settle and the oil will become more balanced.
Persistence: An oil of medium to significant length.
Commercial evaluation: Best use will be with cuisine of stronger flavours needing the addition of bitterness and fieriness – soups, ragus, gazpacho, meat dishes, caprese salad. It could be used to blend with more delicate oils to add some bitterness and pepperiness.
Possible Markets:An oil which will appeal to consumers looking for a more robust extra virgin olive oil and high-end restaurants looking for fresh robust finishing extra virgin olive oil.
Additional comments:Profiling in three months may reveal a more balanced stand-alone oil for all cuisines.
Grown: Mallee, South Australia | Western Wimmera | Kialla, Victoria
Favalosa / FS17
Medium/Robust
2026 Tasting Notes
Intensities 1-10: Fruitiness: 7 Bitterness:6 Piquancy/Heat: 5
Style:Medium/Robust
Aroma: Strong aroma of bananawith herbaceous lettuce leaf tones and an underlying sweetness of dark chocolate.
Flavour: Initial creaminess accompanied by rising bold bitterness of bitter melon with rocket bitter heat in the mid-palate. Medium tannin then gives way to a lesser intensity of tannin, radicchio bitterness and cress vegetal heat followed by a long finish of bitter tannic tingling chili nuts.
Balance: Reasonably balanced with bitterness falling just short of domination.
Complexity: An oil with different layers of bitterness and heat across the palate.
Harmony: Harmony will come from the decline of the bitterness.
Persistence: An oil of significant length stretching to over 2 minutes.
Commercial evaluation: Best use will be with cuisine of stronger flavours needing the addition of bitterness and spiciness. The chocolate and banana aromas would be useful in baking. A stand-alone oil which could be used to blend with more delicate oils to add some bitterness and fieriness.
Possible Markets:An oil which will appeal to consumers looking for a more robust extra virgin olive oil and Horeca (hotels, restaurants and catering) looking for an all-purpose oil condiment.
Grown: Mallee, South Australia, Western Wimmera, Victoria
Hardy's Mammoth
Medium/Robust
2026 Tasting Notes
Intensities 1-10: Fruitiness: 6 Bitterness:4.5 Piquancy/Heat: 5.5
Style: Medium/Robust
Aroma: Green and ripe tomato with celery and dried chilli. Spiciness of black peppercorns, a hint of mustard seed and nasturtium salad leaves.
Flavour: The spiciness in the aroma is manifest in the flavour where the fieriness is more intense than the bitterness. The oil has a creamy spinach start followed by the bitterness reaching medium intensity before the complex spiciness supersedes it. The spiciness persists to the end intermingled with bitter melon, nasturtium leaves, rocket, sorrel. The fieriness goes through phases of chili tingling and pepper, ending with chili tannic bitter walnut finish.
Balance: Well balanced.
Complexity: A complex oil with different intensities and layers of bitterness and fieriness. The fieriness is complex with many ingredients represented.
Harmony: All flavour characteristics blend with each other giving a long flavour journey along the spice trail.
Persistence: Medium to significant length
Commercial evaluation: Use across all cuisine. Best use will be with cuisine of stronger flavours needing the addition of bitterness and spiciness. It could be used to blend with more delicate oils to add complex fieriness. Interesting for Asian and sub-continental cuisine which is generally spicy.
Possible Markets: All consumers and traders looking for stand-alone spicy extra virgin olive oils or blending with the more delicate oils from Tunisia, Marocco, Turkey, and Greece.
Grown: Wimmera, Victoria | Mallee, South Australia
Koroneiki
Medium
2026 tasting Notes
Intensities: Fruitiness: 3 Bitterness: 2 Piquancy/Heat: 2 (scale 1 low to 5 high)
Style: Medium
Aroma: Predominantly tomato with garlic and basil, reminiscent of marinara sauce, with crushed salad leaves.
Flavour: Creamy tomato start with sorrel and radicchio bitterness followed by radish heat ebbing to complex tomatoes in the mid-palate, flash of sweet cherry heirloom tomato, with a tomato salsa. Tannin with persistent complex tomato. Extended length with a mild bitter pine nut finish.
Balance: Well balanced.
Complexity: Aromas carry through to the palate giving the oil a multi-faceted tomato and tomato-based sauce profile.
Harmony: A harmonious and interesting extra virgin olive oil with the aroma and flavour in sync.
Persistence: Significant length.
Commercial evaluation: An oil from the dominant Greek variety displaying a complex range of tomato-related flavours. For use with medium to intense flavoured dishes to add tomato flavour, bitterness and spice. Excellent for Greek salads. Useful across all cuisine.
Possible Markets: Most Greek extra virgin olive oils come from this variety and the oil will appeal to restaurants and consumers with affiliations to Greek cuisine. It is more intense than many koroneiki oils emanating from Greece – over time it may settle to display some of the more subtle herb aromas and flavours of these oils. The oil also displays the tomato flavour characteristics of Italian varieties Coratina and Nocellara, as well as Spanish Picual and Cobrancosa and could be used as an alternative to these..
Additional comments: An interesting complex extra virgin olive oil which teases the palate with many different flavours, dominant and transitory.A variety with a creamy balanced finish similar to a green banana. Great with salad or bread.
Grown: Kialla, Victoria | Mallee, South Australia
Leccino
Delicate/medium
2026 Tasting Notes
Intensities 1-10: Fruitiness: 6 Bitterness:5 Piquancy/Heat: 4
Style:Medium
Aroma:Sweet aromas of banana, caramel, vanilla and milk chocolate.
Flavour: Creamy banana front of palate taken over by medium bitter melon and followed by cress bitter fieriness. Fieriness subsides to leave taste of bitter tannic spinach with a nutty almond finish.
Balance: A well balanced ‘sweet’ style olive oil.
Complexity: Complex confectionary aromas and balanced flavours.
Harmony: Harmonious.
Persistence: Short to medium length with persistent nuttiness.
Commercial evaluation: A medium intensity Tuscan/Umbrian style extra virgin olive oil with sweet flavours benefitting Tuscan and Umbrian cuisine and confectionary. It will work well with cuisine from those regions as well as other tomato-based dishes, baking, ragus and other cuisine of delicate to medium flavour intensity. The relative lack of bitterness may suit Asian palates. A blending oil to give fruitiness to those which will benefit from the addition.
Possible markets: Italian restaurants and food-chains, bakers, confectioners, consumers with Italian heritage. The North American market with the tariffs on Italianolive oils and a propensity for sweet food. A good ‘sweet’ extra virgin olive oil to include in an offering of a range of styles.
Additional comments: A stand-alone and different extra virgin olive oil.
Grown: Kialla, Victoria
Picual
Medium/robust
2026 Tasting Notes
Intensities 1-10: Fruitiness: 5 Bitterness:4.5 Piquancy/Heat: 2
Style:Medium
Aroma: Intense baked tomato and ripe tomato with less intense hints of tomato vine, garlic and dried chili.
Flavour: Creamy tomato and vegetables at the front of the palate with bitter melon building to the peak intensity. The fiery pepper warmth starts as the bitterness subsides and then they both linger at a low intensity as bitter green chili tingle before finishing with peppery tannic walnut.
Balance: Reasonably well balanced with bitterness on the verge of upsetting the balance.
Complexity: A range of flavours.
Harmony: There is harmony in the simplicity of the flavours.
Persistence: Medium length.
Commercial evaluation: An oil from a Spanish variety which will compliment Spanish tapas, tomato-based soups such as gazpacho and salmarejo and pork products such as jamon. It is not as robust as early harvest Spanish picual and less fruity than the late harvested picual. Being in the middle it may have appeal to those who do not like the extremes. – such as Asian consumers. Useful also in southern Italian cuisine, spicy South American Mexican and Spanish dishes.
Possible Markets: Picual is the most consumed variety worldwide and forms the basis of many Spanish and Italian export blends for the USA and other destinations. With restriction of exports from Europe to the US due to tariffs there will be a market for picual to replace oil from those regions. This oil can be sold into this market as a blender, blended or stand-alone. As many Horeca consumers use Spanish style oils it will find demand in this market as well.
Grown: Kialla, Victoria
