Australian olive oil.
Be it cooking, finishing, dressing or drizzling, these five olive oils from our golden soil are up to the challenge.
1 CAPE SCHANCK OLIVE ESTATE PICUAL EXTRAVIRGIN OLIVE OIL
A favourite of Pt Leo Estate culinary director Phil Wood, Cape Schanck Olive Estate is renowned for its single-variety oils. Picual olives, Spain’s most widely planted cultivar, lend a pleasant and persistent bitterness to this powerfully scented, peppery oil. A little bit goes a very long way. $21 for 250ml. capeschanckestate.com.au
2 RIO VISTA OLIVES NEVADILLO EXTRA-VIRGIN OLIVE OIL
Priming focaccia for the oven? Saucing a simple spaghetti with garlic and chilli? Perfecting that homemade mayonnaise? This buttery oil is the one for the job. Hints of lemon, baby spinach and tomato leaf add complexity, and the mouth-coating texture will really stick with you. $14 for 375ml. riovistaolives.com.au
3 ALTO DELICATE EXTRA-VIRGIN OLIVE OIL
Father-daughter duo Robert Armstrong and Westerly Isbaih’s olive oils have taken home trophies from all over the world. It may be delicate, but the purity of olive-fruit flavour and smooth, clean finish make this the ultimate all-purpose oil, built for every kitchen task or any dish on the table. $14 for 250ml. alto-olives.com.au
4 LENTARA GROVE SYMPHONY EXTRA-VIRGIN OLIVE OIL
This Tasmanian oil’s bright yellow colour and exotic, tropical fragrance demands attention. But it’s the subtle sweetness that really sets it apart. Polish a salad of fresh figs and buffalo mozzarella with a few healthy glugs, or upgrade a scoop of fior di latte gelato with a spoonful. $20 for 250ml. lentara.com.au
5 PENDLETON OLIVE ESTATE RESERVE EXTRA-VIRGIN OLIVE OIL
Blended by hand from carefully selected batches off the press, this khaki-green oil showcases olive trees on South Australia’s Limestone Coast that date back to the late 1800s. Notes of artichoke, basil and rocket give way to a lingering spiciness that leaves a bold impression. $18.95 for 500ml. pendletonoliveestate.com.au