Frequently Asked Questions

Who, what, when, where, why? Here are the answers to your most common questions about Toscana and our Australian extra virgin olive oil.

1. So, how does an Australian olive grove come to have an Italian name?

2. What are the health benefits of olive oil?

3. What is ‘extra virgin’ olive oil?

4. What is ‘cold pressed’ olive oil?

5. How should I store olive oil?

6. Is olive oil good for your cholesterol?

7. If olive oil is a fat, how can it be good for you?

8. Is your lemon pressed olive oil different to an infusion?

9. I have some olives I would like to get pressed. Can you help?

10. Do you sell bulk olive oil?

1. So, how does an Australian olive grove come to have an Italian name?

Our grove was named in the early 1960s. The story goes 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. It has stuck ever since!

2. What are the health benefits of olive oil?

Toscana's olive oil is rich in anti-oxidants. Our sun-ripened olives are pressed on-site within hours of hand-picking, which maximises antioxidants such as Vitamin E, phenolic compounds and carotenoids. Research has shown that anti-oxidants combat 'free radicals', helping to slow the ageing process and prevent various diseases. Anti-oxidants also contribute to the life of our oil and enrich its unique flavour.

3. What is 'extra virgin' olive oil?

In order to be 'extra virgin' olive oil, the oil needs an acidity level less than 0.8%, among other attributes. The acidity of Toscana's oil is typically around 0.12%.

4. What is 'cold pressed' olive oil?

Cold-pressing means that the temperature during the pressing does not exceed 27°C. Excess heat can increase the quantity of oil extracted, however this compromises it's quality. For this reason, we always cold press our olives.

5. How should I store olive oil?

We recommend storing our olive oil in a cool, dark place away from direct heat and sunlight. This helps the health benefits and flavour of our oil to be retained. At home, a pantry is usually the best place. In extremely hot climates, you can keep oil in your refrigerator. This will cause the oil to become 'crystallised', however this will not affect the flavour, and after coming to room temperature its consistency will return to normal.

6. Is olive oil good for your cholesterol?

Yes! Olive oil reduces low-density lipoproteins (bad cholesterol), improving the ratio of good cholesterol (high-density lipoproteins) to bad. This helps to lower the risk of heart disease.

7. If olive oil is a fat, how can it be good for you?

Although olive oil is composed of fats, it is the type of fat that is important. Unsaturated fats are easier for the body to process and can lower the risk of some diseases. Olive oil is mainly composed of oleic acid, a monounsaturated fat. Olive oil also contains linoleic acid and linolenic acid, types of polyunsaturated fats.

8. Is your lemon pressed olive oil different to an infusion?

Yes, thankfully very different. You only need to taste some to confirm that, however it all comes down to the way we produce it. We use the traditional Italian (Sicily) agrumato method - starting with our organic olives and whole lemons. These are then crushed together and then only the oil extracted. This produces a bold, wholesome 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.

9. I have some olives I would like to get pressed. Can you help?

Yes - we provide a contract pressing service to many growers in the area. We pride ourselves on maintaining a clean, hygienic processing plant and producing the finest quality olive oil. Please contact us prior to the harvest season to arrange this.

10. Do you sell bulk olive oil?

Yes - please contact us for further information. We supply our certified organic extra virgin olive oil in bulk to organic soap-makers.