EVOO
SURF COAST | OTWAYS | BELLARINE | GOLDEN PLAINS
We harvest from groves across Victoria, harnessing the power of nature to make artisan EVOO that speaks to the fact that no olive oil is the same, and every region in this land tells a new story.
Made by Australian Farmers. Sold By Australian Farmers.
Surf Coast
Cool hinterland behind the coast. Softer, rounder oils with less bite.
Otways Region
Higher, cooler, wetter. The most assertive oils we press.
Bellarine
Coastal, exposed, salt in the air. Cleaner and peppery.
Flat, open country with water on three sides and very little shelter from it. The oils are cleaner and noticeably spicier than anything we press further inland, with a bite that arrives early. FORTE 559 comes off here, and so does the Moraiolo we grow at Barwon River, a variety common in Tuscany and rare in Australia.
What makes these Victorian regions Special?
Soil, elevation and how much weather comes off the water all change what ends up in the bottle.
Surf CoastSweeter
The hinterland behind the coast. Softer, rounder oils with less bite. Mt Moriac sits here, which is why the estate blends suit everyday cooking.
Bellarine PeninsulaSpicier
Coastal, exposed, salt in the air. Cleaner and peppery, and the reason FORTE 559 tastes the way it does.
Otway RangesStronger
Higher, cooler, wetter. The most assertive oils we press, with pungency that builds slowly rather than hitting straight away. FORTE 507 comes from here.
Our groves are managed with regenerative and organic methods and principles.
We are the producer, we have not sourced this oil from anyone we have complete control over the whole production process, from the care of the trees to the bottling of the oil.
We believe strongly in a spray and chemical free approach, especially given this high polyphenol oil is enjoyed and used as a health supplement.
Experience how variety, climate and landscape shape an olive oil. That's nurtured by nature and tended to by careful hands.
Regenerative
Organic Methods
Sustainable
Organic Methods
Sustainable
Farm to Bottle
Farmer Led
Farmer Led
Native cover
Habitat corridors
Beneficial insects
Habitat corridors
Beneficial insects
Regionally Specific
Non-Industrial Approach
Non-Industrial Approach
why it's important to support australian olive producers
This is not an argument that imported oil is bad. Spain and Italy make superb oil and we would happily cook with plenty of it. It is an argument about what happens to a growing industry when almost everything on the shelf comes from overseas.
+46%Growth in olive oil imports in a single year
Australian olive oil imports reached 42,272 tonnes in the 2024/25 crop year, up 46% on the year before. Around 70% comes from Spain.
International Olive Council, April 2026
−13.6%Annual decline in Australian olive growing
The domestic olive growing industry has been contracting at 13.6% a year between 2021 and 2026, while imports climb.
IBISWorld, Olive Growing in Australia
85–90%Of Australian oil is extra virgin grade
In the Mediterranean, roughly 25% of production reaches extra virgin, 25% is virgin, and half needs refining before it can be sold.
Australian Olive Association
6 monthsHow much fresher a southern harvest is
Northern hemisphere olives are picked October to December. Ours come off April to July, so Australian oil is current season when imported oil is already half a year old, before shipping and shelf time.
Harvest calendars, both hemispheres