Meet the Manager
Mick Domenic Labbozzetta
Australian Made • Italian Heritage
Mick Labbozzetta
For Mick Labbozzetta, olive oil is not a business. It is inheritance. It is memory. It is identity.
Born into a family deeply connected to Southern Italy, Mick grew up with olive oil as a daily ritual — not a luxury, but a necessity.
His earliest memories are of oil in the pantry, bread on the table, and stories of groves and harvest seasons passed down from his grandfather.
Those roots would eventually define his life’s work.
From Heritage to Profession
Over the past 12+ years, Mick has dedicated himself fully to the olive oil industry—not casually, but professionally.
He has immersed himself in:
- Olive grove development and orchard management
- Harvest timing strategies
- Milling processes and extraction technology
- Sensory tasting and defect identification
- Packaging innovation to protect freshness
- International olive oil standards and competitions
He has worked alongside master millers in Italy, blending tradition with modern extraction systems.
Building Kyneton Olive Oil
Through persistence, hands-on involvement, and a refusal to compromise on quality, Mick built Kyneton Olive Oil into one of Australia’s respected boutique producers.
Under his leadership:
- The grove expanded strategically
- Milling standards were elevated
- International expertise was brought to Australia
- Quality became non-negotiable
Recognising the importance of technical precision, Mick recruited internationally trained Master Miller Davide Bruno to lead processing — an investment that transformed the mill into a bi-hemisphere operation.
At the same time, he identified and nurtured young grove talent like Carmelo Tramontana, strengthening the connection between orchard and mill.
Awards & Recognition
Mick’s dedication to quality has not gone unnoticed. Kyneton Olive Oil has achieved recognition across competitions and tasting panels, earning awards including:
- Best in Class
- Championship recognition
- Premium category distinctions
But for Mick, awards are not the goal — they are validation.
The real achievement is producing olive oil that is vibrant, alive, and worthy of the fruit.
The Birth of Olio Nuovo
Mick’s greatest innovation has been the creation of the Olio Nuovo Club.
Olive oil is at its absolute peak immediately after pressing.
So he built a model around freshness.
- Two hemispheres.
- Two harvests.
- Two limited releases per year.
May — Australian harvest
November/December — Italian harvest, flown directly to Australia
This concept requires international coordination, technical precision, and unwavering standards.
Together with Davide, Mick personally oversees harvests in Italy (Puglia and Tuscany), ensuring ultra-premium oil quality before shipment.
This is not supermarket oil.
This is seasonal olive oil, experienced at its absolute peak.
A Vision Beyond the Bottle
Mick believes olive oil should be:
- Fresh
- Protected from light, heat and oxygen
- Rich in polyphenols
- Honest in origin
- Produced with integrity
He championed protective packaging systems such as bag-in-box formats to maintain freshness and preserve organoleptic qualities.
He advocates daily consumption of fresh extra virgin olive oil as part of a healthy lifestyle — not as a garnish, but as a foundational food.
This is olive oil as it should be experienced — fresh, purposeful, and uncompromised.
A Life Dedicated to the Craft
Today, Mick Labbozzetta stands as:
- Grove developer
- Olive oil producer
- International harvest coordinator
- Brand visionary
- Founder of the Olio Nuovo Club
But more than titles, he remains what he has always been:
A man deeply connected to the land.
To heritage.
To the fruit.
Australian Made.
Italian Heritage.
And committed to delivering olive oil at the precise moment it comes to life.
