It bites at the back
A proper fresh oil catches in your throat and makes you cough a little. That peppery kick is the polyphenols, and it fades as oil ages. If your current bottle is smooth and buttery all the way down, it is old.
2026 harvest · pressed in May
Crushed within hours
Most olive oil sits in a tank for a year before anyone bottles it. Ours goes from the tree to the press in a single morning, and into the tin the same week. You can taste the difference, and we print the date so you can check.
6HRS
tree to press
0.19%
free acidity
412MG
polyphenols per kilo
Taste it. If you would rather have your money, say so and it is yours.
Harvest date on the front
One district, never blended
Cold pressed, nothing added
Free shipping over $60
Grown and pressed in Australia
Dated, not just labelled
Refund on the first tin, no questions
Why bother
Olive oil is fruit juice.
It does not improve with age.
That sounds obvious once someone says it, but almost nothing about how olive oil is sold treats it that way. Bottles carry a best-before date two years out and say nothing about when the fruit came off the tree. By the time most of it reaches a kitchen the flavour that made it worth buying has quietly gone.
We do one district, one harvest, one press. It is tinned within the week, the date goes on the front, and when we run out we tell you rather than topping it up with something older.
How it is made
4.9 from 2,420 tins
Four things that matter
What you actually notice
Not a spec sheet. These are the four differences you can find at the kitchen bench without any equipment.
A date you can act on
Every tin says when the fruit was picked, not just when the oil expires. May 2026, printed on the front. You will never again have to guess whether the bottle in the cupboard is worth cooking with.
One place, not five
Supermarket oil is usually a blend from several countries, chosen on price and mixed to taste the same every year. Ours comes off one district and tastes like that year. Some seasons are greener. We think that is the point.
A tin, not clear glass
Light is what ruins olive oil fastest, and a clear bottle on a shelf gets plenty of it. Tins block all of it, weigh less to ship and do not shatter. There is no good reason to use glass except that it looks nice in a photo.
Side by side
Corella against the $9 bottle
We are not pretending supermarket oil has no use. It is fine for a roasting tray. It is just not the same product, and the label rarely admits it.
| Corella | Typical supermarket bottle | |
|---|---|---|
| Harvest date on the pack | Yes | No |
| Where the fruit is grown | One Australian district | Often blended, several countries |
| Time from picking to pressing | Under 6 hours | Days, sometimes longer |
| Free acidity | 0.19% | Up to 0.8% and still called extra virgin |
| Packed in | Light-proof tin | Clear or tinted glass |
| Tastes the same every year | No, and deliberately so | Yes, that is the goal |
| Price per 500ml | $34 | $9 to $14 |
Supermarket figures are the upper limits allowed under the Australian standard for extra virgin olive oil, not a claim about any particular brand.
Start to finish
Four steps,
one morning
There is no clever technology in any of this. It is the ordinary process done quickly, which turns out to be the whole trick.
Read the long version
01
Picked at first light
Fruit comes off between 5am and 9am while it is still cool. Warm olives start breaking down on the way to the press, and you cannot undo that later.
02
Pressed before lunch
Twelve minutes down the road, crushed whole and separated cold. Nothing is heated, nothing is filtered through chemicals, and no oil from another day goes in the same run.
03
Rested, then tinned
A few days settling in a sealed steel tank under nitrogen, then straight into tins. The harvest date is printed as it goes in, so it cannot drift.
04
Shipped until it runs out
One harvest is all we have. When the last tin goes we put the page back to waiting rather than quietly filling orders with something else.
2,420 tins in
Don't take our word for it
Five out of five.
I coughed. Apparently that's good.
Poured a bit on bread and immediately caught it in my throat. Thought something was wrong with it until I read the card in the box. Now I cannot go back to the stuff from the supermarket.
Marcus K.
Verified buyer
Five out of five.
The lemon one on grilled fish
I assumed pressed-with-lemon meant lemon essence stirred in. It does not taste like that at all, it tastes like the peel. Went through the tin in three weeks and have ordered two more.
Sophie R.
Verified buyer
Five out of five.
Bought the drum, no regrets
We cook with olive oil constantly so the 500ml tins were gone in a fortnight. The three litre works out much cheaper and I refill a pourer from it. Should have started there.
Dan N.
Verified buyer
Five out of five.
Sent it to my mother-in-law
The set arrives looking like something you paid a lot more for, and they wrote the card exactly as I asked. She rang to ask where it came from, which has never happened with a present from me.
Priya T.
Verified buyer
Five out of five.
Delicate for the kids
The robust was too much for my two, they said it was spicy. Swapped to delicate and it goes on everything now. Good that you can tell which is which before buying.
Jess W.
Verified buyer
Five out of five.
It actually ran out
Went to reorder the reserve in September and the page said sold out until next May. Annoying, but I believe the rest of what they say now.
Andrew L.
Verified buyer
Two small things
Finish it properly
Good oil poured badly out of a tin is still good oil, but it goes everywhere. These two are what we use at home and the only extras we sell.
The brass pourer screws onto any of our tins, including the drum.
Grove salt is Murray River flakes with dried olive leaf from the pruning.
Get told when it's pressed
One email in May when the new harvest goes in the tin, and one in November if there is anything left. That is the whole list.
Before you order
Questions people actually ask
Which one should I buy first?
The trio, at $32. Three 100ml tins of Robust, Delicate and Lemon, which is enough of each to taste them properly against bread and pick a favourite. Almost everyone who buys a 500ml tin first ends up wishing they had done this.
If you already know you like a strong, peppery oil, skip the trio and get the Robust.
Is it really made in Australia, or just packed here?
Grown, picked and pressed here, all within one district. Nothing is imported and nothing is blended with oil from elsewhere. The tin tells you the district and the month.
How long does it keep once I open it?
About two months at its best, and it stays perfectly good for a year. Keep the lid on and keep it out of the window: heat and light do far more damage than time.
A 500ml tin is deliberately sized so a normal household finishes it while it is still fresh. That is also why we sell a 3 litre drum for people who cook with it daily rather than a bigger single tin.
Can I cook with it, or is that a waste?
You can cook with all of it. Extra virgin olive oil handles a frying pan and a hot oven perfectly well, which is contrary to what a lot of people have been told.
The one we would not cook with is the Single Grove Reserve, and only because there are 240 tins of it and heat flattens the flavour you paid for. Use the Drum for cooking and keep the Reserve for bread.
What does shipping cost and how fast is it?
$9.95 anywhere in Australia, free over $60. Orders placed before 2pm on a weekday go out the same day. Two to three days for most cities, four to six for regional addresses.
What if I do not like it?
Tell us and we refund the first tin, opened or not, and you do not have to post anything back. Fresh oil is a stronger flavour than most people expect, and we would rather you found that out at our expense than kept a tin you will not use.
Do you sell to restaurants or shops?
Yes, in 3 litre drums by the case. There is one harvest a year so it is worth asking early. Email us and we will tell you honestly whether there is enough left to supply you through to next May.
2026 harvest, in the tin now
Taste it
this year
One district, one press, dated on the front. If it is not the best olive oil in your kitchen we will give you your money back and you can keep the tin.