Meet the Manager

Mick Domenic Labbozzetta

Australian Made • Italian Heritage

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

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.

Olio Nuovo olive oil bottles, Northern and Southern Range

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.