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 greatest flavour and health benefits are preserved. Extra Virgin Olive Oil can be described by 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 or EVOO's can be found in commercial kitchens of some of the most acclaimed restaurants across Australia. Melbourne institution Movida have used our oils for many years in developing their own annual 'Movida Blend'. The list is as long as it is accomplished - il Solito Posto, Collins Quarter, Hotel Lincoln, Attica, Domaine Chandon, Innocent Bystander and Dan Hunter's Brae all use our EVOO blends.

range of Olive Oils

The Range

Mount Zero Organic 2022 EVOO - Pressed from Australian grown Organic Frantoio and Manzanilla Olives. A well-balanced oil with a herbaceous aroma, notes of walnut and tomato leaf with a delicious lasting pepperiness. 

Arbequina 2022 EVOO - An olive varietal that originated in Spain, our Arbequina has a fresh, slightly sweet aroma with hints of vanilla and freshly cut grass. A delicate oil with a buttery texture and well-balanced bitterness and pepperiness. 

Frantoio 2022 EVOO  - Our Frantoio is an (Australian grown) Italian varietal that has a sweet, nutty aroma with a hint of citrus. This is a medium-style oil that has notes of apple, walnut and fresh herbs. Smooth and creamy with a lovely peppery finish. 

Picual 2022 EVOO - The chef’s favourite. Fruit-driven with a fantastic peppery finish, Picual is a medium-style olive oil that is an absolute all-rounder in the kitchen! Flavours of fresh, green tomato and fig, with mild bitterness and a lasting peppery finish. 

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 pungency.

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.

Pungency: The peppery bite that is felt in the back of the throat that can sometimes induce a light cough.

Olive Oilsrecipe ideas