Formulated by nature. Verified by science.
We’re thrilled to share that FORTE 659 has been awarded a Platinum medal at the Australian International Olive Awards (AIOA)—placing it in the top bracket of oils this season. Taste the winner: FORTE 659
Judges’ tasting notes
“Delightfully complex oil with floral and herbaceous aromas, including lavender, rosemary, garlic chives, pine needles and orange peel. Strong transfer to the palate, with the introduction of white pepper, chilli and curry leaves. Really well balanced with beautiful pungency and bitterness, and a clean mouthfeel. A distinctive oil.”
Key highlights (at a glance)
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Floral + herbaceous lift: lavender, rosemary, garlic chives
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Fresh green complexity: pine needles, orange peel
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Palate fireworks: white pepper, chilli, curry leaves
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Beautiful balance: vivid pungency, appetising bitterness, clean mouthfeel
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Verdict: distinctive and award-winning
Why this matters
AIOA medals are judged blind by expert panels for aroma, flavour, balance and technical quality. Platinum signals exceptional character—exactly what we set out to bottle with FORTE 659.
What makes FORTE 659 different
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High-polyphenol style (659 mg/kg) for vivid aromatics and a pepper-bright finish
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Early-harvest Frantoio from fertile volcanic soils (Surf Coast)
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Tight grove→mill timelines to protect freshness and structure
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Bottled to order so what you taste is what we intended
How to enjoy a top-bracket oil
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Finish: charred broccolini, grilled steak, ripe tomatoes, burrata
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Whisk: lemon dressings, salsa verde, chimichurri
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Daily ritual: 1–2 tablespoons, straight or over food
Taste the winner
FORTE 659—Platinum-winning, high-polyphenol extra virgin olive oil from the Surf Coast. Limited seasonal release. Get yours here: FORTE 659