Best Premium Olive Oils

What makes an olive oil premium? It isn't the label or the price tag. It's how fresh the oil is, how quickly the olives were processed, and whether it's genuinely extra virgin. Here's what to look for, and how we make ours.

How to choose a premium olive oil

Freshness first. Olive oil is at its peak right after pressing and doesn't improve with age. The closer you are to the harvest, the more flavour and aroma you get.

Speed from tree to press. We process our olives within 12–24 hours of picking, which keeps the oil bright and lively.

Genuinely extra virgin. We process without chemicals and test our production so that only extra virgin olive oil is bottled under our label.

What premium tastes like

Fresh, early-harvest oil is grassy and fruity, with a touch of bitterness and a peppery kick at the back of the throat. Those notes come from naturally occurring polyphenols, and they're a good sign the oil is fresh.

Grown and judged in Australia and beyond

Our groves in the Macedon Ranges grow Frantoio, Correggiola, Arbequina, Manzanillo, Koroneiki, Leccino and Coratina. Our oil took Gold at the 2025 Royal Tasmanian Fine Food Awards and Gold at the 2025 Dubai Olive Oil Competition.

Want premium, fresh-harvest oil delivered twice a year? Join the Olio Nuovo Club.