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Olive Oils & Dressings

Our range of Australian grown extra virgin olive oils are 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, Union Dining, 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

Blends
Mount Zero Robust 2016 EVOO - A wonderful marriage of the two classic qualities of great extra virgin olive oil, with the fruitiness and herbaceous notes of the Picual matching beautifully against the bitterness and pungency (peppery bite) of the Koroneiki oil. Available in 375ml, 2L and 15L bottles and casks

Mount Zero Organic 2016 EVOO - Freshly pressed Frantoio and Manzanilla olives (in May 2015) combine to produce a balanced oil with an herbaceous aroma (melon and banana), light fruit flavours and a nutty finish. Available in 100ml, 500ml, 2L and 15L bottles and casks

Single Variety
Frantoio 2016 EVOO - Picking olives early this year (in April/May) has meant that we have slightly less oil, however the resultant oil is rich in flavour and beautifully balanced – mild herbaceous grassy aroma, sweet buttery notes, mild bitterness and pungency.

Picual 2016 EVOO - High level of green tomato and rocket salad fruitiness in aroma. This oil has only medium pungency and mild bitterness and pungency (pepper).

Coratina 2016 EVOO

Arbequina 2016 Harvest EVOO -


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

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