Comparison of filtered and unfiltered Olio Nuovo extra virgin olive oil

Fresh Harvest Olive Oil in Australia, Twice a Year

Experience award-winning Olio Nuovo from our Australian and Northern Hemisphere harvests.

Olio Nuovo is extra virgin olive oil at its freshest. Harvested at the beginning of the season and processed within 12–24 hours, it captures a vibrant aroma, lively flavour and naturally peppery finish.


Olio Nuovo is traditionally enjoyed unfiltered at its freshest. When properly stored in a cool, dark place, it retains its distinctive flavour and quality for longer.

Fresh, early-harvest olive oil also contains naturally occurring polyphenols. These plant compounds contribute to the distinctive bitterness and pepperiness often associated with quality extra virgin olive oil.


Through Olio Nuovo by Kyneton Olive Oil, Australians can enjoy award-winning fresh-harvest olive oil twice a year: from our Australian harvest in May and selected Northern Hemisphere harvests in December.
Australian made olive oil icon

Australian Made, Italian heritage

Italian olive oil master processor icon

Italian Olive Oil Master Processor

Established 1999 olive oil icon

Est. 1999 (26+ years)

65+ years combined olive oil experience icon

65+ Years Combined Experience

Multiple award-winning olive oil icon

Multiple Award-Winners

Olives picked and processed within 24 hours icon

Picked & Processed Within 12-24 hours

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Proudly Awarded for Excellence in Australian Extra Virgin Olive Oil

"When it comes to the fruits of our labour, the results speak for themselves." 

Gold Medal - Royal Tasmanian Fine Food Awards 2025 - Kyneton Olive Oil


Royal Tasmanian Fine Food Awards 2025 - Gold Medal

Gold Award - Dubai Olive Oil Competition 2025 - Kyneton Olive Oil


Dubai Olive Oil Competition 2025 - Gold Award

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Olive grove fields in the Macedon Ranges, Victoria — Olio Nuovo fresh harvest olive oil


Experience the Taste of Fresh Harvest

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Frequently Asked Questions
Q. Do you add chemicals to process your olives?

A. No, we process without chemicals.
Q. Is your olive oil first press?

A. Yes, and we test all our production to ensure only Extra Virgin Olive Oil is packaged under our label.
Q. Where is the best place to store olive oil?

A. Olive oil is best stored at room temperature in a dark place, away from heat and light.
Q. What is the smoke point of extra virgin olive oil?

A. The smoke point of Extra Virgin Olive Oil can vary between 170–210°C.
Q. What are some of the health benefits of extra virgin olive oil?

A. Extra Virgin Olive Oil is naturally high in monounsaturated fats and rich in antioxidants and vitamins A, D, E, and K. It’s also said to have anti-inflammatory properties and may help reduce the risk of heart disease.
Q. Do you process olives for other groves?

A. Yes, we offer contract processing for other growers.
Q. What is the shelf life of Extra Virgin Olive Oil?

A. The key to enjoying the most flavourful and healthful olive oil is freshness. Olives are a fruit, and olive oil is their juice—best enjoyed fresh. Unlike wine, olive oil does not improve with age. It is at its peak immediately after pressing and typically has a best-before date of 18–24 months.
Q. Do you have a farm gate for sales of your olive oil?

A. No, we don’t offer farm gate sales.
Q. What variety are your olive trees?

A. We grow Frantoio, Correggiola, Arbequina, Manzanillo, Koroneiki, Leccino, and Coratina.
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