A delightfully complex, herb-forward EVOO that opens with lifted floral and green aromas—lavender and rosemary over fresh-cut grass, green apple, garlic chives, pine needles and a twist of orange peel. The palate mirrors the nose with immediate intensity: vibrant herbs unfurl into white pepper, a prickle of chilli and savoury curry leaf. Bitterness and pungency are beautifully integrated—moderate to firm yet never harsh—carried by a clean, resin-tinged mouthfeel. The finish is long and precise, lingering with peppery warmth, citrus zest, and a cool, pine-herb echo. A distinctive, well-balanced oil that showcases freshness, complexity and drive.

FORTE 659 is so distinctive you can enjoy it by the tablespoon—room-temperature, as a daily sip or palate-cleanser—to savour its complexity on its own. In the kitchen, it shines as a finishing oil: splash over heirloom tomatoes and burrata, citrusy green salads, grilled asparagus or broccolini. It loves protein too—brush onto grilled chicken or lamb, or spoon over snapper or scallops with fennel and lemon. It lifts simple pastas and plays nicely with young cheeses.

From the Surf Coast hinterland: rolling basalt rises easing into sandy coastal flats, where ocean breezes meet inland calm. Here the soils are lean and well-drained—mixes of old volcanic loam and marine sands that keep growth steady and fruit set balanced. The maritime climate does the quiet work: long, sunlit days, cool nights, and a reliable sea change that tempers summer heat and slows ripening. Groves are sheltered by native corridors and cover-cropped between rows to hold moisture, feed the soil, and invite bees and beneficials. It’s a landscape shaped by the coast but grounded by country—resilient, understated, and perfectly suited to growing olives with clarity and poise.