Robert Oatley Olive Oil

The Robert Oatley olive oils are premium cold pressed extra virgin olive oils, made with the freshest olives. The olives are sliced using the Sinolea press gravitational method. This natural process ensures that the true benefits of cold temperature extraction, in terms of freshness and brightness, are delivered. This natural method also captures the delicate flavour and aromas as well as retaining the oils bouquet and vitality.

Robert Oatley Olive Oils are uniquely 100% single varietal, rather than produced by the conventional method of blending. The decision to grow, harvest and produce oil by variety allows them to showcase the marked differences in flavour, bouquet and pungency of each of the oil varieties.

Frantoio - premium Italian variety, apple and artichoke aroma with a sweetish palate. Some roquette leaf bitterness and mild chilli pungency.

Arbequina - delicate Spanish olive oil variety. The mildest of the range, with a fresh grassy aroma and mild, sweet palate. Low bitterness and pungency.

Koroneiki- Greece's reputation for premium oil is based on this variety. Lively green banana and tropical fruit aroma which carries through to the palate. Pleasant grapefruit bitterness and warm pungent finish.

Picual - Spanish variety that is renowned for its superb smoothness and rich full flavour. Distinctive tomato aroma and savoury palate. Pleasant grapefruit bitterness and warm pungent finish.

Preservative free, very low acidity of 0.06%

Australian Made

Tips on storage: when olive oil is exposed to oxygen, light and heat, it is subject to oxidation. As soon as you open a bottle of oil, the oxidisation process accelerates and the oil will degrade fairly rapidly. We recomend you try and use your oil within 3 weeks of opening. Keep the bottle in a dark cupboard, away from heat (eg your stove or oven). Refridgeration will not hurt the oil.

For a delicious Scampi with fennel & orange salad recipe, click here