1838 extra virgin oils are early harvested, cold pressed and are characterised by very low acidity, intense fruit flavours and unequalled quality.

Our classic varietal oils include:

Frantoio varietal extra virgin olive oil
One of the typical Tuscan olive varieties, Frantoio olives trees are found throughout central Italy. Renown for producing a medium/robust fruity oil of unsurpassed quality with a medium degree of pepper aftertaste. Characteristically associated with aromas of fresh grass or hay, melons and tomatoes these premium oils have wonderful balance and superb character. Intensely fruity they are ideal when served with salads, roasts and as dipping oils.

Our Frantoio oils have won gold medals at the last five Mudgee Olive Awards.

Koroneiki varietal extra virgin olive oil
Originally imported from Greece where they are grown in most coastal and inland areas. Characterised by very small fruit with extremely high oil content. Koroneiki olives produce a robust fruity oil of superior quality with a medium/strong degree of pepper aftertaste. Associated with aromas of fresh grass or hay, rocket and green tomatoes this premium oil has wonderful balance and superb character. Intensely fruity oils they are ideal when served with salads, roast meat and vegetables.

Leccino varietal extra virgin olive oil
Another of the Tuscan olive varieties, Leccino olives trees are found throughout Italy. Renown for producing a medium fruity oil of superior quality with a medium degree of pepper aftertaste. Characteristically associated with aromas of fresh grass, nuts, melons and pineapple these superb premium oils have wonderful balance and character. Intensely fruity they are ideal when served with salads, roasts and as dipping oils.

Pendolino varietal extra virgin olive oil
A Tuscan olive variety, Pendolino olives trees are found throughout central Italy and cover the hills in the immediate area surrounding Florence. These delicious olives ripen at mid-season and produce an exquisite olive oil that pairs perfectly with roasts and other rich dishes. Renown for producing a medium/robust fruity oil of excellent quality with a medium degree of pepper aftertaste. Characteristically associated with aromas of fresh grass or hay. Intensely fruity it is ideal when served with salads, roasts and as dipping oils.

Verdale varietal extra virgin olive oil
Verdale olives were originally of French descent and were first imported to Australia in the late 1800’s. They produce a beautiful delicate and fruity oil with very low bitterness. Often associated with the taste and aroma of fresh apples. Verdale olives are large bright green olives and are usually picked when they are showing a pink blush over the skin. Verdale extra virgin olive oils are best used with seafoods and light dishes where a delicate oil that will not over power the food flavours is required.