This is probably the most commonly asked question because people believe it is the descriptor for the best Olive oil. However, in the modern era of olive processing it is a term because most Olives in Australia are processed in a temperature controlled process which is typically set at 28 Celsius. The AOA Code of Practice discourages us from using the term on our labels because the true definition of quality is the term "Extra Virgin Olive Oil" and the question should be "is it Extra Virgin Olive Oil" and what is the proof. Extra Virgin Olive oil has many specific analytical criteria that the oil must pass in laboratory tests and in Australia those tests have been defined in an Australian Standard (AS5264-2011). Producers who have the oil tested against this standard and are signatories to the AOA Code of Practice can use the triangle symbol to communicate to customers that the oil passes all the tests and truly is Extra Virgin Olive Oil.All our oils are certified Extra Virgin. 

One of the most widespread myths regarding extra virgin olive oil (EVOO) is that you cannot cook with it, however this is false. You can and should cook with extra virgin olive oil – EVOO is ideal for all types of cooking. The levels of antioxidants and healthy monounsaturated fats make the oil more stable during cooking. As a result, EVOO is less likely to break down forming less harmful compounds.

EVOO is not exposed to high temperatures or chemicals during production, which helps maintain a healthy fat profile and natural antioxidants. This means not only can you cook with extra virgin olive oil, it is also a healthier cooking oil choice.

It is best to store EVOO away from heat and light, ideally in a dark cupboard at room temperature. 

Buying local extra virgin olive oil ensures you are getting the freshest possible product, unlike that purchased in supermarkets or from overseas.  We package our oil in small batches ensuring the fresh flavours and amazing health benefits are not lost sitting on a shelf or in transit.