The Taralinga Estate olive oil heritage started with Nonno Salvatore (Turri) Tarascio circa 1930. Nonno Turri was a genuine entrepreneur and operated the olive oil press for the town of Vizzini, Sicily.
The town’s farmers would bring their crop of olives to Turri for pressing. They would then take their oil and pay for the pressing with a share of the oil that Turri had pressed for them. Turri was an authority on oil quality and strived to process a special oil with each pressing.
Salvatore (Sam) and Christine Tarascio at Taralinga hope to follow this vision of excellence by processing oil to the highest quality. We harvest, press & bottle our olive oil in Shoreham on the pristine Morning Peninsula. We exclusively hand-pick our fresh olives grown at the estate and crush them within 3 hours of picking. Immediate pressing ensures the retention of as many of the anti-oxidants from the olives as possible. The olives are processed using our state of the art two-phase Pieralisi plant, sourced by Sam Tarascio in Italy, producing the finest first-press extra virgin olive oil on the Peninsula. Our olive oil is high in flavour, which puts it in high demand by oil connoisseurs and our regular customers alike.
We offer two varieties of award-winning oil: Our mono-cultivar Picual, which is a full bodied & robust oil favoured for its green tomato, almond & rocket aromas, strawberry notes on the palate and a clean, peppery finish. We also offer our Premium Chairman's Blend, which is a combination of the finest cold-pressed Koroneiki, Frantoio and Hojiblanca olives. Our blend is favoured for its sweet, fruity entrance on the palate and a slight peppery finish. Both varieties are best consumed cold to retain the high levels of antioxidants present in our oil. Both are perfect for drizzling generously on roast meats, vegetables and salads, dipping with fresh crusty bread or paired with cheeses & cold meats.