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Olive Oils & Dressings

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 2020 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. Available in 100ml, 500ml, 2L and 15L bottles and casks. Silver Medal winner at the 2020 Australian International Olive Awards. 

Single Variety  

Arbequina 2020 EVOO - A Spanish varietal with a sweet floral aroma with a touch of vanilla, and a gorgeous buttery texture. This is a delicate oil with a mild, well balanced bitterness and pepperiness.  Available in 2L and 15L bottles and casks

Frantoio 2020 EVOO  - An Italian varietal with a wonderful herbaceous aroma. This is a medium style oil with notes of bitter almond, fresh herbs and a delicious peppery finish. Available in 500ml, 2L and 15L bottles and casks.

Picual 2020 EVOO - Our freshly pressed Picual has bold aroma of tomato leaf with hints of stone fruit. Flavour of fresh, ripe tomato and fig with mild bitterness and a peppery finish. Available in 2L and 15L bottles and casks

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 & 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 3 key characteristics; fruitiness, bitterness & pungency.

Fruitiness: grass, nuts, apples, tomato, banana, stone fruit, tropical fruit, rocket & 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 felt in the back of the throat that can sometimes induce a light cough.

Olive Oils & Dressingsrecipe ideas