Our range of Australian grown extra virgin olive oil is blended for balance, flavour and freshness.
the good oil
Extra Virgin Olive Oil is essentially a fruit juice. It is pressed and extracted to maintain the very best characteristics, and to ensure that the most incredible flavour and health benefits are preserved. Extra Virgin Olive Oil has three key characteristics: fruitiness, bitterness and pepperiness. At Mount Zero we believe the key is to have balance across these three characteristics, and we hope the consumer agrees.
Mount Zero Extra Virgin Olive Oils (EVOO) can be found in commercial kitchens of some of the most acclaimed restaurants across Australia. The list is as long as it is accomplished - MoVida, il Solito Posto, Hotel Lincoln, Stokehouse, Grossi Florentino, Attica, Domaine Chandon, Innocent Bystander and Brae all use our olive oil.
the range
Early Harvest Picual 2025 Extra Virgin Olive Oil
This is the very first of our 2025 season olive oil, picked nearly a month early to maximise its flavour and nutritional content. Made from 100% Picual olives, it's characterised by an intense aroma of tomato vine, strawberry tops, peppery herbs and spicy horseradish with a beautifully balanced bitterness that lingers on the palate.
Arbequina 2025 Extra Virgin Olive Oil
An olive variety originating in Spain, our Arbequina has a soft, buttery texture and gentle bitterness. It shows notes of cut grass, walnut and warm spice with a subtle peppery finish.
Our Arbequina olive oil is the perfect option for delicate dishes that call for balance. Think subtle salad dressings, sweet and savoury baking applications or confiting your favourite protein or vegetables.
Frantoio 2025 Extra Virgin Olive Oil
A Tuscan variety that grows beautifully in Australia, our Frantoio is a versatile oil that’s a must-have in the kitchen with notes of rocket, almond and snow pea. It’s wonderfully balanced with soft texture and a spicy finish.
This oil can be used for all applications including frying, finishing your favourite dishes, or as part of a marinade.
Coratina 2025 Extra Virgin Olive Oil (Coming Soon)
Coratina is our full-flavoured extra virgin olive oil that’s your go-to for when only the boldest will do. Its aroma leaps from the bottle with fresh radish, mustard greens and cut grass, with zesty coriander seed spice on the palate and a lingering pepperiness that builds and builds.
Picual 2025 Extra Virgin Olive Oil (Coming Soon)
This medium-style olive oil is an absolute all-rounder in the kitchen. Fruit-driven with a floral, herbaceous aroma, our Picual EVOO shows notes of fresh tomato, fig, roquette and green banana with a lingering pepperiness on the palate and a buttery, soft texture.
beware of imitators
Much has been made of a less than reputable olive oil industry in Europe, luckily Australian olive oil producers are bound to strict guidelines on what makes an olive oil 'extra virgin olive oil'.
the process
- Extra Virgin Olive Oil must be below 0.8% acidity. During harvest and pressing everything is done with the potential for oxidation (acidity) in mind.
- The olives are taken from the tree to press in the quickest possible time (within 24 hours). Every effort is made to reduce the premature bruising or crushing of the fruit.
- The olives are pressed at a temperature below 30 degrees (cold-pressed). Therefore cold-pressed Extra Virgin Olive Oil is a tautology: a double statement. In order for the olive oil to be extra virgin, it must be cold-pressed.
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