A vibrant Australian extra virgin olive oil with a beautifully balanced character.
Made from a blend of Frantoio and Corregiola olives, this oil opens with creamy, herbaceous notes before finishing with the distinctive peppery lift of a beautifully fresh extra virgin olive oil.
A versatile kitchen staple, it is delicious for frying, punchy salad dressings, pestos and marinades, or simply drizzled over fresh bread, vegetables and finished dishes.
The olives were picked and pressed in May 2026, with Mount Zero's olive oils cold-pressed at room temperature just hours after harvest. This careful timing helps preserve the oil's freshness, flavour and character.
Total biophenols: 255 ppm
Biophenols are naturally occurring antioxidants that contribute to the oil's characteristic bitterness and peppery finish.
Free fatty acidity: 0.3%
A low free fatty acidity is an indicator of the condition of the fruit when the oil was extracted. For extra virgin olive oil, free acidity must be no more than 0.8%, with no sensory defects.
The olives are currently grown under certified organic practices as the land progresses towards full organic certification, anticipated for the 2028 season.
A beautifully fresh, expressive Australian olive oil for everyday cooking and generous finishing.
A vibrant Australian extra virgin olive oil with a beautifully balanced character.
Made from a blend of Frantoio and Corregiola olives, this oil opens with creamy, herbaceous notes before finishing with the distinctive peppery lift of a beautifully fresh extra virgin olive oil.
A versatile kitchen staple, it is delicious for frying, punchy salad dressings, pestos and marinades, or simply drizzled over fresh bread, vegetables and finished dishes.
The olives were picked and pressed in May 2026, with Mount Zero's olive oils cold-pressed at room temperature just hours after harvest. This careful timing helps preserve the oil's freshness, flavour and character.
Total biophenols: 255 ppm
Biophenols are naturally occurring antioxidants that contribute to the oil's characteristic bitterness and peppery finish.
Free fatty acidity: 0.3%
A low free fatty acidity is an indicator of the condition of the fruit when the oil was extracted. For extra virgin olive oil, free acidity must be no more than 0.8%, with no sensory defects.
The olives are currently grown under certified organic practices as the land progresses towards full organic certification, anticipated for the 2028 season.
A beautifully fresh, expressive Australian olive oil for everyday cooking and generous finishing.
