Harvest: Australian Olive Oil

We believe it is important for you to understand the care that goes into the production of our olive oil, so we share with you below the harvest and pressing of our olives.

Growing the olives

Our grove is located in the Grampians and experiences the ideal Mediterranean climate required for producing quality olive oil.

Picking

We hand-pick a mixture of green and ripened olives. To ensure the natural flavour and anti-oxidants are preserved, we press our olives within hours of harvest.

We press our own olives

Located on our property, at the base of the Grampians and Mt Zero, we own the only press in the area. To maximise antioxidants and flavour, our olives are pressed on-site within hours of hand-picking.

Lemon pressed olive oil

Toscana Olives is renowned for its lemon-pressed extra virgin olive oil. We make this oil by pressing lemons together with our olives and extracting the combined oils. This produces a bold flavour superior to that of an infused oil or one made by adding lemon at a later time. This zesty oil is best drizzled over seafood, salads and vegetables.

Unfiltered, bottled then enjoyed!

To give you the best quality, we do not filter our olive oil. This is because filtering causes flavour loss. Instead, we allow our oil to cold gravity settle naturally in our stainless steel tanks. From here it is bottled and finds it way to your kitchen.

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."