WHAT IS AUSTRALIAN EXTRA VIRGIN OLIVE OIL?
- A short history of AEVOO -
Olive farming in Australia dates back to the early 19th century, with the first documented olive groves planted near Parramatta, NSW, in 1805.
Since then Australia, with its idyllic Mediterranean climate, has led the world in producing high quality olives and olive oils.
Australian Extra Virgin Olive Oil has been winning hearts and awards for centuries – from the Stonyfell Olive Oil Company of South Australia’s Gold Export Medal in 1911, to our recent swag of awards at New York International Olive Oil Competition, Australian Extra Virgin Olive Oil is recognised as the finest, freshest and healthiest in the world!
The Australian Olive Association (AOA) was established in 1995, as the national peak industry body representing Australian Olive Growers.
- Oils aint olive oils -
Simply the best! The highest grade and the freshest EVOO for all Australians.
The highest grade of olive oil you can buy.
A blend of refined and EVOO - subject to chemical processing.
Inferior quality olive oil due to chemical processing.
Lamp oil only - not fit for human consumption.
- AEVOO in the making -
Olives are picked by Australian olive farmers
Olives are crushed into a paste by a stainless steel crusher within 24 hours of being picked to ensure freshness
The paste is stirred for 20-40 minutes
The olive paste is then spun in a centrifuge to extract water, oil and pomace
Olive oil is stored in stainless steel containers at around 18°C to preserve its freshness.
Bottle, transport, sell and slosh on every food, every day!
While imitation is the sincerest form of flattery, when it comes to your health, we don’t like to mess around.
To ensure you’re buying authentic Australian Extra Virgin Olive Oil (AEVOO) chose a product with the Certified Australian EVOO trademark.
It’s our guarantee that the oil you’re buying is 100% AEVOO.
- Everyway -
Australian Olives are natures gift that keeps on giving!