Award-winning growerBest EVOO in Victoria, AIOA 2025
Rich and composed, with a slow-building peppery finish that stays with you. A FORTE for those who enjoy depth and complexity.
EVOO from an Ancient Land:
FORTE 507 comes from Bambra, in the foothills of Victoria's Otway Ranges. Produced from a single variety of Frantoio olives, the grove occupies a steep north-facing hillside, capturing uninterrupted sunlight throughout the day, while dense Otway forest shelters the property from the south and east.
Perfected by Precision:
The Frantoio fruit was harvested slightly greener than the Corregiola used in FORTE 559, yet not at the extremely early stage often associated with high polyphenol oils. It perfectly illustrates what we set out to explore, that remarkable polyphenol levels and exceptional flavour can be achieved through the combination of variety, site and thoughtful timing, rather than simply harvesting as early as possible.
Demystifying the reported
Health Benefits of Polyphenols
507mg/kg total
OleocanthalThe peppery catch
The compound behind the sting at the back of your throat. The 2005 study that identified it also found it inhibited COX enzymes, the same target as ibuprofen, in laboratory tests.
OleaceinOleocanthal's cousin
A close chemical relative of oleocanthal, and one of the most abundant polyphenols in many extra virgin oils. Studied in laboratory research for its antioxidant activity.
OleuropeinThe bitterness
The main polyphenol in green olives and a big part of their bitterness. In the oil it's present in broken-down forms that belong to the hydroxytyrosol family.
HydroxytyrosolBehind the scenes
The EU's food regulator has approved one health claim for olive oil polyphenols, based on hydroxytyrosol and its relatives, for oils lab-tested to contain enough of them: they contribute to the protection of blood lipids from oxidative stress.
TyrosolQuietly
A milder relative of hydroxytyrosol. It's counted in the same group as hydroxytyrosol in the EU claim above.
Single-variety Frantoio from a steep, north-facing hillside at Bambra in the Otway foothills. Picked 14 June 2026.
Aromas
Tropical fruit aromas.
On the palate
Strong green salad flavours; rich and composed.
The finish
A slow-building pepperiness that stays with you.
Try it with
Grilled vegetables, white beans, lamb, finishing soups.
Fruit
Bitter
Pepper
Best Before Date
EVOO of Choice for Victoria's Finest
MortadeliThe ArboristTotti'sRACV TorquayIn the SkiesLorneTipo 00Osteria IlariaThe Source Bulk FoodsGeelong
MortadeliThe ArboristTotti'sRACV TorquayIn the SkiesLorneTipo 00Osteria IlariaThe Source Bulk FoodsGeelong
Every harvest tested
Every result shared.
Each batch is independently tested before it's bottled. These are the numbers for the oil on this page — nothing rounded up, nothing left out.
Certificate of analysis
Test
Result
EVOO limit
Status
Total polyphenolsNatural antioxidants behind the bitterness and peppery finish.
507mg/kg
—
Free fatty acidsReflects fruit condition and time to mill. Lower is better.
0.2% oleic acid
≤ 0.8
Pass
Peroxide valueAn early marker of oxidation. Lower is fresher.
4.2meq O₂/kg
≤ 20
Pass
Limits are the extra virgin olive oil maximums/minimums set by Australian Standard AS 5264-2011.
Tuned for max bite, complexity and benefit, not a crowded ingredient list.
High‑polyphenol by design
Every batch of GRO Forte is built around naturally high‑polyphenol fruit, picked early and pressed fast. Those compounds drive the pepper and complexity you taste – and the extra benefits you’re chasing from a serious olive oil.
Lab‑tested, every harvest
We don’t guess. Each release of Forte is lab‑tested for polyphenols, freshness and quality, so you know exactly what you’re pouring. It’s our way of backing up the burn in your throat with numbers on paper.
Grown, not engineered.
Forte isn’t a recipe, it’s a harvest. One ingredient, pushed as far as it will go: local olives, picked hard and early, then left to speak for themselves.
