Willunga Hills - Organic Extra Virgin Olive Oil - Australian

Harvested from the rolling hills of South Australia, Willunga Hills Organic Extra Virgin Olive Oil is crafted with care to deliver purity, flavor, and authenticity in every drop.

• Certified Organic: Grown without synthetic chemicals or pesticides, ensuring a clean, natural taste.
• Cold-Pressed Excellence: Extracted at low temperatures to preserve antioxidants, nutrients, and the oil’s vibrant character.
• Rich Flavor Profile: Smooth and well-balanced, with notes of fresh green olives, subtle pepper, and a delicate finish.
• Versatile Use: Perfect for drizzling over salads, dipping with crusty bread, enhancing pasta dishes, or elevating everyday cooking.
• Sustainably Produced: Made with respect for the land, supporting eco-friendly farming practices.

Experience the essence of South Australia’s olive-growing tradition with this premium oil — a kitchen staple for those who value quality, health, and flavor.

What are the health benefits of olive oil?

Olive oil is rich in anti-oxidants. These organic olives are pressed on-site within hours of picking, which maximises antioxidants such as Vitamin E, phenolic compounds and carotenoids. Research has shown that anti-oxidants combat 'free radicals', helping to slow the ageing process and prevent various diseases. Anti-oxidants also contribute to the shelf-life of the oil and enrich its unique flavour.

What is 'extra virgin' olive oil?

Extra virgin olive oil is essentially a fruit juice! It is obtained when oil is extracted solely by mechanical means (no excessive heat or solvents are used) from fresh, good quality olive fruit. It must be free of any taste defects and have a free fatty acidity level less than 0.8%. Grampians press the olives on site immediately once picked, achieving an acidity typically around 0.1% to 0.2%.

What is 'cold pressed' olive oil?

Cold-pressing is a term originating from the traditional screw type olive presses. Today it is generally accepted to mean that the temperature of the olives during mechanical processing does not exceed 27°C. Excess heat can increase the quantity of oil extracted, however this compromises its quality.

How should I store my olive oil?

Heat, light, oxygen and time degrade olive oil. To retain the health benefits and flavour of the oil as long as possible you need to minimise the exposure to these four elements. We recommend storing our olive oil in a dark place with a relatively constant, cool temperature away from direct heat and sunlight. At home, a pantry is usually the best place. Always re-seal the container immediately after use and avoid leaving next to the stove as the oil quickly heats up

Australian Organic Certified NASAA. Certificate No.: 3532P