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Pressed within 4 hours of picking to ensure freshness – this single estate organic cold press EVOO, has a vibrant fruity taste, a pleasant peppery finish with maximum antioxidants. Perfect for drizzling, dipping, dressing and cooking.
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2024 Harvest - Australian grown Frantoio and Coreggiola olives.
New season's oil has been packaged without the usual time to settle in tanks and fully clarify. You may see some cloudiness or sediment - small olive flesh particles - which are typically seen in freshly produced oil. You can be sure the oil is perfectly fine to enjoy, and is an indication of how fresh the oil is, when packaged.
Processed ingredients.
Did you know that olive oil should be kept in a dark bottle? This will protect it from sunlight, which over time can turn the oil rancid. This not only destroys the all-important antioxidants; it can also trigger harmful free radicals that contribute to cell damage.
Made on the banks of the Murray River near Cobram
This magic stuff can be used to remove eye makeup, or as an ingredient in homemade lip balms, face masks, hair treatments, moisturisers and heel balms.
Established on historic Cobram Station and surrounded by an ancient forest of red gums, ordered rows of olive trees thrive in deep, red soil. Cool, sunny winters and long, hot summers under the Australian sun allow the olives to ripen perfectly, creating rich, luscious organic extra virgin olive oils. The grove was established by Ken & Joan Dugan in 1996 with 25,000 trees of Italian, Spanish and Israeli origin including Frantoio, Correggiola, Nevadillo Blanco, Leccino, Manzanillo, Koroneiki and Arbequina. These varieties were specifically chosen for their fine oil quality and consistency in producing quality extra virgin olive oil. Olives on our estate are pressed on site within 4 hours of harvesting to ensure freshness, vibrant taste and to maximise antioxidants. The oil is then stored in oxygen free stainless steel tanks at 19C, the cool temperature being the ideal storage temperature.
