From Harvest to Bottle
Every step matters. Here's how we turn fresh olives into the premium oil that arrives at your door.
Harvest
We harvest our olives in late autumn when they reach peak ripeness. Timing is crucial—harvest too early and the yield suffers; too late and quality drops.
Transport
Olives are transported to the mill within hours of picking. Speed matters—the longer olives sit, the more their quality degrades.
Extract
Cold extraction within 24 hours. The olives are washed, crushed into paste, and the oil separated mechanically—no heat, no chemicals.
Store
The fresh oil is stored in temperature-controlled stainless steel tanks, protected from light and air, until it's ready to package.
Package
We fill protective tins that block light and air—the two biggest enemies of olive oil quality. Each tin is dated with the harvest year.
Ship
Tins are shipped to our Australian warehouse and then to your door. From grove to table, we control every step.
Common Questions
Is it cold pressed?
Yes—we use cold extraction, which means the temperature never exceeds 27°C during processing.
How do you keep it fresh?
Speed, temperature control, and protective packaging. From harvest to tin, we minimise exposure to heat, light, and air.