• Authentic, pure extra virgin olive oil.
  • Cold Extracted.

  • Single origin, we show the exact address of the mill where our oil is made.  The mill owner works with 18 small communities within 20 km of his mill to make the best product possible.

  • Hand Picked and crushed between 24-48 hours of picking.

  • Level of free acidity.  The acidity level will be clearly marked on each bottle.

  • Harvest Date.  The date each harvest was crushed will also be clearly marked on each bottle. 

what you get


Extra Virgin:  Virgin olive oil which has a free acidity, expressed as oleic acid.  It must be 0.8 grams per 100 grams, or lower.  Generally, high quality extra virgin is between 0.2% and 0.4%.

Cold Extracted/ Cold Pressed:  Refers to the fact that the oil was not heated above 27 deg Celsius during processing.  The difference between Cold Extracted and Cold Pressed is regulated in Europe.  The modern method of extracting oil is done by centrifuge, and this must be labelled Cold Extracted, while only an oil that was physically pressed may be labelled as Cold Pressed.  Outside of Europe, however, in places such as Australia, producers using modern methods (centrifugal extraction) still label their products as Cold Pressed.

Polyphenols:  These are healthy antioxidants that are found in pure extra virgin olive oil.  An oil which has a good amount of polyphenols will leave a peppery sensation when consuming it.  They are the main reason why extra virgin oil is so healthy.  Polyphenols are proven to fight oxidated stress, and can help fight heart disease, high blood pressure and inflammation.  Click here for more information.


We recommended you consume your oil within 12 months of being produced.  We show you the date the olives were crushed, not just a vague "Best Before date".  The oil is still very good for up to 18 months, however after the 6 month mark the health benefits and taste will begin to slowly decrease as the oil naturally starts to break down.

To keep your oil as fresh and healthy as possible, it's best to transfer it into a smaller container (250ml-500ml).  You can use a metal dispenser or a dark coloured glass bottle but keep the bulk of it in a cupboard.  Always keep your oil away from any direct source of heat and light.



Crushing season generally begins early October and ends late November.  It varies based on the weather and the temperature.


A growing amount of research has shown that cooking with olive oil is not only safe, but actually healthier than with vegetable oils.  So don't be shy!  Feel free to cook with it and know that it's a great way to prepare food, and give it that extra oomph.

For more information, check out this article.

Cooking with Oil