Extra-virgin olive oil comes from virgin oil production only and is of superior quality. It contains no more than 0.8% acidity and is the best tasting – with some fruitiness and no a smoother finish.
Extra-virgin olive oil accounts for less than 10% of the market in many olive producing countries.
“Cold” refers to the temperature range of the fruit at the time it is crushed. Ideally, temperatures should be as low as possible at time of pressing, for optimal oil (generally below 25°C)
First Cold Pressed means that the fruit of the olive was crushed only one time. Oil from any further pressing that the olive undergoes can no longer be labelled “First press”.
Health studies are showing that olive oil helps to lower levels of bad cholesterol and reduce the risk of heart attacks and some cancers. The Mediterranean diet, which includes plenty of olives, has long been known as one of the healthiest. Residents of Crete, for example, have the highest consumption of olive oil per person in the world but also the lowest rate of death from heart related diseases.
For more information see our, Health Benefits page.
Our Mornington Peninsula olive grove has just completed the 2016 olive harvest and crush. While unfortunately the olive yield in Victoria is significantly lower this year with many groves achieving only 25% of their 2015 harvest, the fruit quality at Taralinga has been exceptional.
The oil is available in cartons of a dozen (12 x 500ml bottles). Unfortunately as a result of the limited quantity, this offering is restricted to one carton (12 x 500 ml bottles) per customer