Nestled in the Greater Bendigo region of Victoria, this family owned estate possesses 107 acres of rich farmland. Over a decade ago, a group of young Australians planted their dreams on this land, with years of hard work and investment, this estate now has well established facilities and nearly 10,000 olive trees which have started yielding fruits. Blessed by Central Victoria’s Mediterranean climate which is perfect for the cultivation of olive trees, Goornong Estate is proud to represent one of the freshest and finest extra virgin olive oils in Australia.
Please see our online shop our products
This premium extra virgin olive oil is crafted from our quality estate-grown Frantoio, Manzanillo and Kalamata olives, which are freshly cold-pressed and extracted within a few hours of harvest, to ensure the oil’s remarkable health benefits, flavour and freshness are maximised and preserved. It’s simply the best with the lowest acidity amongst the varieties, and we only offer oil from the most recent harvest year to ensure you get great flavour and goodness for your health.
Our premium extra virgin olive oil is offered in two flavours as a result of different harvesting times – early harvesting and late harvesting; each comes in a distinctive package. Early harvesting features a crisp, fruity and grassy flavour; while late harvesting features a buttery, milder flavour.
Winner of 2014 Japan International Olive Oil Competition--Silver Medal Award
Winner of 2014 Royal Melbourne Find Food Award--Bronze Medal
The production process is fulfilled with modern technology, experience and our passion for quality. Each year, a series of pre-harvest tests are conducted on our olive fruits by a NATA accredited laboratory, in order to achieve the optimal amount of oil relevant to the best oil character. Experience also plays a vital role in the production of premium oils. To bring out either complex, peppery, grassy flavours or a softer, fruity, mild flavour, depending on the different harvest timing and method.
For the best balance of flavours, our olives are cold pressed by a modern processing plant, with careful monitoring of processing temperature. Our passion and effort are rewarded by an exceedingly low free fatty acidity level of <0.2% in our oils while the industry FFA standard for extra virgin olive oil is <0.8%. See our lab test report, provided by Modern Olives Laboratory.
Following the nature of olives, we do not rush our oils into bottles, as this removes antioxidants and reduces flavour. Instead, we store our extra virgin olive oil in oxygen free stainless steel vats, and wait for at least 8 weeks for minute particles of olive flesh to naturally settle on the bottom of the tank. The clear oil is then decanted and ready for bottling.
Registered member of The Australian Olive Association (AOA) #A4170
Licensed Australian Made Producer #6053
Certified Australian Extra Virgin Olive Oil #298
Australian Halal Certificate
100% Australian Grown, The Fresher The Better