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The olive oil is cold pressed which means that no heat has been applied during the whole extraction process. To increase the quantity of oil produced, the oil can be processed twice or heat can be applied. This is not done at the Toscana Olive Plantation because it decreases the quality of the oil. Toscana Olives Premium ORGANIC Cold Pressed Extra Virgin Olive Oil is not filtered. After the olives are pressed, the oil is left to decant naturally in large stainless steel tanks.

Dr Dal Pero Bertini (formerly Assistant Professor, Institute of Rural Industries, Florence, Italy) states "Filtering is unnecessary because, after a careful storage, the oil is completely free from dreg and impurities, and the fact that it is sometimes not perfectly bright and limpid should not cause alarm, being, on the contrary, a sign of quality of the product. By filtering, part of the oil is lost and the oil loses part of its characteristic flavour much appreciated by the consumer."

Toscana Olives is now certified ORGANIC with The National Association for Sustainable Agriculture, Australia Ltd. NASAA is accredited by the International Federation of Organic Agriculture Movement's (IFOAM) Accredited Programme Board for certification of organic crop production; livestock production; processing and wild products.

TOSCANA OLIVES' NAME

So how does an Australian olive grove come to have an Italian name? Well, the olive grove was given the name back in the early 1960's. The story is that the daughter of the owners at the time had visited the beautiful region of Toscana in Italy and suggested this as a good name for the olive grove.

Our packaging emphasises the fact that our olive oil is 100% Australian produced, however we choose not to export under this label. If you are interested in importing certified organic olive oil, please contact Claudia Fodera` on export@grampiansoliveestate.com.au or visit www.grampiansoliveestate.com.au

Click here for more information about Olive Trees and history of olive oil

The olives are picked when they are green-black. i.e. when they are not fully ripe. This usually takes place in late May through to June. Maximum oil content is reached when the olives are fully ripe, but the quality of the oil is different. We prefer the strong, peppery flavour achieved when the olives are not fully ripe.

The traditional method of handpicking the olives has been maintained and olives go to press the same day so as not to compromise the quality of the oil. Toscana Olives Cold Pressed Extra Virgin Olive Oil is a full-bodied, fruity oil that has a very low acidity level (the 2002 harvest has a level of 0.12%) and is rich in antioxidants that contribute to the life of the oil as well as our health. To be considered Extra Virgin, the olive oil must have an acidity level between 0 and 1%.

As little was known about suitable olive varieties in Australia at that time, over 27 varieties were planted. The main varieties are Verdale, Benito and Boquettier. The plantation relies on rainfall for irrigation and this being low means the oil produced from these olives is very concentrated.

The Toscana Olive Plantation is situated on Plantation Road, Lah-arum at the foothills of the Grampians in North-West Victoria, Australia. Planting of 43,000 trees commenced in 1943 and was initiated by an entrepreneur called Jacob Friedman.