certified organic extra virgin olive oil

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Did You Know?

Extra virgin olive oils should be stored in a cool dark place.
The worst place to store olive oil is on top of the fridge, or next to the oven.

Olive oils will go rancid more quickly if stored in a warm environment, and light speeds up the loss of the health-giving, vitamin-E-like compound 'tocopherol'.

Kept in the fridge, the oil may solidify due to a naturally occurring proportion of saturated fats and/or waxes in their make-up.

Even if this happens, they usually return to their normal state when they warm to room temperature. The aroma and flavour of the olive oil should not be affected in any way by refrigeration.

Olive Oil FAQ's

Courtesy of Moore River Olive Assoc Inc. & Richard Gawel

1.What is extra virgin olive oil?
It is the oil extracted from fresh olives using a mechanical Process without the use of excessive heat or any form of additives or solvents.

2. Extra Virgin Grade Olive Oil – what is it?
If olives are free from disease and are processed without delay using a clean mill, they should produce an olive oil that has aroma & flavour & is free of taste defects &, as such, is extra virgin.

3.Difference between extra virgin & pure or
light olive oil?

EVOO is the naturally extracted juice from fresh olives. Pure or light olive oils have been refined which removes all the aromas & flavours and natural antioxidants.

4.What is pomace oil?
It is the cheapest grade of olive oil and is solvent extracted from the waste material from extra virgin olive oil production.

5. Do light olive oils contain fewer calories than EVOO?
No. All olive oils (and indeed all edible oils) have very similar energy values.

6. What does light olive oil mean?
The word “light” is used in the context of the olive oils having light aroma, flavour & colour (i.e. nearly none).

7. Should I buy first cold pressed oil?
This is not relevant in the way EVOO is made today – most olive olive oil is now produced by spinning the lighter oil away from the other components of the olive such as water & olive matter using centrifugal force.

8. Are extra virgin olive oils good for my health?
Most EVOO’s contain higher levels of monounsaturated fats & Antioxidants which are attributes that are highly sought after by health conscious.

9. Robust/Mild/Fruity flavours – what do they mean?
These descriptions refer to the style of oil in the bottle.

10. Olive Oil Style
Robust oils have strong bitterness and/or pungency(pepper); Mild oils are much lower in these characters. Medium flavours come in the middle & fruity oils can represent a range of flavours.

11.Does the colour of olive oil indicate quality?
No, not quality but it can tell you other things. It is related to the amount of chlorophyll the oil contains.

12. What do I look for in a retailer of EVOO?
Good merchants should advise on the right style of EVOO for your intended use; be able to recommend examples of that style; have a high turnover of olive oil; and stock only new season’s oils.

13. There are so many EVOO’s to choose from – what do I look for?
Purchase an olive oil that is useful for the culinary purposes you require; buy current season’s oils as these will be the freshest.

14. Difference between early & late harvest oils?
Early harvest oils are made from olives picked earlier in the season & are often more grassy/herbaceous in aroma & flavour and are most robust in style; late harvest oils are usually milder with riper fruit flavours.

15.Where do I store extra virgin olive oil?
Olive oils should be stored in a cool dark place. Most also refrigerate well.

16.Are EVOO’s harmed by refrigerating them?
No – this is an effective way of prolonging shelf life. Some oils may partially solidify but they will return to normal when at room temperatures.

17. How long can I expect my EVOO to last?
EVOO’s are best consumed young when their fresh olive-like aromas & flavours and health-giving polyphenols are at theirpeak. They do not improve with age.

18. Can I use extra virgin olive oils for frying?
Yes. EVOO’s are particularly suited to shallow frying.

19. Does EVOO smoke when used for frying?
Refined oils begin to smoke at a higher temperature than extra virgin olive oils, making them more suited to deep frying. EVOO’s are a better alternative when shallow frying.

20 Can I reuse olive oil?
Yes, extra virgin olive oil can be used a few times. However, each time it is heated & cooled it will lose some of its aroma, flavour, and freshness & health-giving polyphenols & tocopherol.

21.Can I use olive oil in the microwave?
Yes, recent research has shown that olive oils heated by micro-waving retain their natural polyphenols to a much greater extent compared with traditional heating methods.

22. The only 3 positive attributes of EVOO?
Fruitiness, bitterness & pungency (pepperiness).

23. The most common olive oil defect?
This is the inevitable result of olive oils ageing. All olive oils will go rancid over a period of time.

24. Some other olive oil defects.
Fusty – tastes like brined olives; Muddy – smoked salami or parmesan cheese; Musty – mouldy hay; Winey – vinegar & solvent –like.

25. Olive varieties
The olive tree is of the species -Olea europaea.There are more than 50 commonly grown varieties in the world with about 10 – 15 in Australia including Frantoio, Picual & Arbequina.