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Olive Oils

Our range of Australian grown extra virgin olive oil is blended for balance, flavour and freshness.

The Good Oil

Extra Virgin Olive Oil is essentially a fruit juice. It is pressed and extracted to maintain the very best characteristics, and to ensure that the most incredible flavour and health benefits are preserved. Extra Virgin Olive Oil has three key characteristics: fruitiness, bitterness and pungency. At Mount Zero we believe the key is to have balance across these three characteristics, and we hope the consumer agrees.

Mount Zero Extra Virgin Olive Oils (EVOO) can be found in commercial kitchens of some of the most acclaimed restaurants across Australia. The list is as long as it is accomplished - MoVidail Solito PostoHotel LincolnStokehouse, Grossi FlorentinoAttica, Domaine Chandon, Innocent Bystander and Brae all use our olive oil.

range of Olive Oils

The Range

Pressed from Australian-grown organic Frantoio olives. A robust oil with a savoury, herbaceous aroma, notes of walnut and tomato leaf and a lasting pepperiness. This oil is a great all-rounder for liberal lashings on salads, meats and vegetables.
Organic EVOO Tasting Notes
Organic EVOO Tasting Notes

An olive varietal that originated in Spain, our Arbequina boasts a wonderful aroma of granny smith apples, green peppercorn and a hint of vanilla. With its trademark buttery texture and gentle bitterness, it's great for delicate dressings, sweet or savoury baking applications or for confiting.
Arbequina EVOO Tasting Notes
Arbequina EVOO Tasting Notes

Our Frantoio is a medium-style oil showing notes of fig, green almond, mint and fresh hops with a balanced, peppery finish. Our Frantoio is a versatile oil that can be used for all applications including frying, finishing dishes, or as part of a marinade.
Frantoio EVOO Tasting Notes
Frantoio EVOO Tasting Notes

This medium-style olive oil is an absolute all-rounder in the kitchen. Fruit-driven with a floral, herbaceous aroma, our Picual EVOO shows notes of fresh tomato, fig, roquette and green banana with a lingering pepperiness on the palate and a buttery, soft texture.
Picual EVOO Tasting Notes
Picual EVOO Tasting Notes

Beware of Imitators

Much has been made of a less than reputable olive oil industry in Europe, luckily Australian olive oil producers are bound to strict guidelines on what makes an olive oil 'extra virgin olive oil'.

The Process

  • Extra Virgin Olive Oil must be below 0.8% acidity. During harvest and pressing everything is done with the potential for oxidisation (acidity) in mind.
  • The olives are taken from the tree to press in the quickest possible time (within 24 hours). Every effort is made to reduce the premature bruising or crushing of the fruit.
  • The olives are pressed at a temperature below 30 degrees (cold-pressed). Therefore cold-pressed Extra Virgin Olive Oil is a tautology: a double statement. In order for the olive oil to be extra virgin, it must be cold-pressed.

Flavour Characteristics of Extra Virgin Olive Oil

Extra Virgin Olive oil is can be described by three key characteristics; fruitiness, bitterness and pepperiness.

  • Fruitiness: grass, nuts, apples, tomato, banana, stone fruit, tropical fruit, rocket and radicchio, are some of the fruity characteristics you may find.
  • Bitterness: tasted sharply at the side of the tongue, this describes the sometimes sharp bitter green flavour, present within most olive oils to varying degrees.
  • Pepperiness: The peppery bite that is felt in the back of the throat that can sometimes induce a light cough.

Olive Oilsrecipe ideas