Olive Gold is extra virgin olive oil that is primarily harvested for quality not quantity. By the Farm Folk family who are passionate for healthy, wholesome, traceable & transparent food. Who actually live & breathe these values on a farm. Single estate oil that is backed by third party lab testing.

We're a family of six who live on a farm a minute from the grove on the same river. From the littlest to the biggest farmer, everyone has a hand in caring for the grove to pruning, watering, harvesting & producing pure liquid gold. There is lots of gathering & sharing oil over meals, dedicated hard work & sacrifice to produce it.

We are in the beautiful township of Axedale, in central Victoria. Located on the Campaspe River, on the mineral-rich gold bearing soil adjacent to the Sugar-Loaf mountain range. Being on the water gives our grove natural humidity, healthier soil moisture & a microclimate our trees genuinely thrive in.

Yes, every olive in our bottles come from our grove trees. We control the entire journey — from blossom to bottle — so we can vouch for every step, not just the label. No buying in wholesale oil & branding as our own. We harvested over 1200 trees with more to prune properly to get ready for the next harvest.

Instead of just extracting from the land, we farm in a way that puts back more than we take. That means minimal soil disturbance, composting grove waste back into the soil, and steering clear of synthetic inputs. As a family we avoid toxins & chemicals & apply the same principle to our farm, home life & the grove. We want the healthiest options for our kids and your family too. It means using livestock to rotationally graze suckers & weeds that give manure-based fertility. It means precision, low-volume drip irrigation, encouraging & protecting natural river frontage habitat. By keeping bees to improve the polyculture and biodiversity of the grove. The grove is also home to numerous fruit trees & grape vines, which is what makes it a genuine agroforestry system rather than a single-crop plantation. Making the grove more resilient & a prime example of monoculture (but in reality, is also more pruning for us).

Healthier, more biologically active soil grows fruit with more depth of flavour & a higher natural polyphenol content. It's not a marketing angle, nutrient-dense soil genuinely produces a better olive, which means a better oil in the bottle.

The grove is fully off-grid, we generate our own power & use water straight from the river we live on. We are far more deliberate about how much of each we actually use. We frequently swim & canoe at the grove & on the farm, which we see as a privilege & as river custodians we want to protect it. We have recently invested in upgrading the irrigation filtration system to be more efficient & will continue to make improvements.

We don't just throw the sustainable label around, we live it. We don't like food waste & we don't like packaging waste either. We are deeply committed to reducing our environmental footprint & endeavour to use packaging that is either recyclable, biodegradable, or crafted from sustainable materials, ensuring that we play our part in preserving our planet. We believe in being smarter and kinder to the planet.

We operate by organic principals but are not currently certified. We are looking into it as we learn & takes 3 years to obtain certification. We strongly believe in organic clean living as a family, free from chemicals, toxins & synthetic fertilisers. We employ the same principals at the grove, but class it as regenerative for now. Our first 2026 harvest has only had irrigated river water on it & natural goodness pulled from the soil. Plus our bees are highly sensitive so we wouldn't want to jeopardise their wellbeing (or our raw honey)!

Most olive oil is pressed from fruit picked when it's fully ripe, which is easier & gives you more oil per tree — but a milder, flatter result, bulk quantity. We pick early, while the olives are still green and under-ripe, which gives a lower yield but dramatically higher polyphenol content, a more vivid green colour & that signature peppery, grassy bite at the back of your throat. It costs us yield but it's worth it. We harvest fully green unripe olives & semi ripe olives in May for oil & continue hand harvesting for brining.

Polyphenols are the natural antioxidant compounds concentrated in early-harvest fruit. They're responsible for the peppery finish you feel in your throat when you taste a genuinely high-quality oil & they're the compounds researchers link to olive oil's anti-inflammatory & heart-health properties. Late-harvest, mass-produced oils are typically much lower in polyphenols 50mg-250mg/kg — ours are deliberately grown & picked to maximise them 411.2mg-443.7mg/kg.

It is always "cold extracted" to preserve enzymes, antioxidants & that vibrancy. Technically olive oil isn't 'cold pressed' anymore & is a trendy marketing buzzword. Oil is extracted using high-speed industrial centrifuges which allows for quality control & purity.

Fast — that's the whole point. Olives start oxidising the moment they're picked, so the longer fruit sits before pressing, the more quality it loses. We harvest and press within hours, not days. Same-day delivering the bins on truck or via both our cars with stacked trailer loads (fun fun).

Delay is the enemy of quality olive oil. Every hour that passes between picking & pressing lets oxidation creep in, dulling flavour and degrading polyphenols. Our extremely low free-fatty acid lab results 0.14 & 0.15 depict premium fresh quality (extra virgin olive oil needs to be below 0.8).

Vivid with a genuine peppery kick at the back of the throat — that's the good polyphenols talking. Expect notes of freshness & a touch of bitterness up front that mellows into a warm, peppery finish. If an oil tastes buttery & mild with zero bite, it's very likely a late-harvest oil — ours is built to be the opposite, premium quality & extra fresh.

The research on olive oil polyphenols is genuinely compelling — they're associated with antioxidant & anti-inflammatory effects & are a cornerstone of why the Mediterranean diet is linked to better heart health. True early-harvest oil simply contains meaningfully more of them than standard supermarket oils.

Most nutrition guidance points to a few tablespoons a day as part of a balanced diet — enjoyed raw where possible, best consumed once opened within 1-3 months for maximum flavour & health benefits. We have raw daily but also use it for all of our daily cooking needs & even put it in our magnesium baths to nourish our skin.

Both. It handles everyday cooking, being scientifically proven that it is safe to heat & cook with olive oil perfectly well — roasting, pan-frying, barbequing, baking. We have however tried to preserve its polyphenol goodness & peppery character, so we'd encourage you to also use it raw: over vegetables, tossed through salads, through pasta, dipped with good bread, or by the spoonful with lemon if desired — so you actually taste (& benefit from) what makes it different.

Somewhere cool & dark. Light, heat & air are the three things that degrade olive oil fastest. Keep the cap on tight & try to use it within a few months of opening. If you are a massive user of olive oil like our family, we keep one by our stove that we regularly refill as we're constantly using it quickly.

To openly share them with you! And we also want to produce exceptional oil & to do so we want to track its quality & know the numbers yearly from the start of this journey. We didn't want to make false claims or be another fluffy product that is all marketing & branding, they are on our website & unpacked more deeply on our socials so you can understand them. We wanted to be the real deal. So you truly know the product you are consuming.

Light, oxygen & heat are the three things that break down olive oil — dark glass & tin block all three, while plastic actively lets them in, micro plastics, no thank you. It's the difference between an oil that tastes the same on the last pour as it did on the first & one that's already gone flat by the time you're halfway through the bottle. We produce for quality not mass produced quantity in plastic 'trendy social media noisy' bottles that truly jeopardise the oil quality.

Yes. Freshness is the whole point of what we do, so we always share a harvest story on our website & share the journey on our socials for full transparency. We harvest at the start of May, which means that our olives aren't sitting in a line waiting to be processed. Our lab peroxide values of 3.4 & 4.5 are a real point of meaningful proof of quality, not just marketing language. True extra virgin olive oil legally needs to be under 20, our is well, well below that.

Yes to all 3 — our extra virgin olive oil is 100% fruit juice from our olives, with nothing else added. Raw, unfiltered, natural goodness.

You can purchase our oil online 24/7 & there are free local collection points. We also have a select growing list of stockists listed, here.

We ship Australia wide (for now). Arrival time of parcels depends on the carrier & where it is being sent. Metro is usually within 3-5 days, regional & remote is longer & can unfortunately take up to 2 weeks (I feel your pain, this too can be us on the farm with parcels, a slow wait).

Absolutely. We extend wholesale & bulk purchasing opportunities to businesses & other partners interested in our products. For more information & to discuss your specific requirements, please reach out to Brooke at hello@olivegold.com.au

Yes we do, we secretly love being creative & making things look pretty...especially food. Please email any queries to hello@olivegold.com.au

We're a small family operation, so if anything about your order isn't right, reach out directly & we'll sort it personally — no call centre, no AI automation. Please email hello@olivegold.com.au & we will kindly reply to you as soon as possible.