Quality olive oil is both healthier and more delicious. There are a few things we at Goldi are able to do by controlling the end to end process that ensures these two factors are always in our oil.

Location, Location, Location

With its cold winters, hot summers and nutrient rich soil southern Australia has the perfect conditions to produce the most delicious olive oil in the world (we have the awards to prove it).

Always Extra Virgin “Extra virgin” olive oil involves a mechanical pressing process without excessive heat, additives or solvents. The olives should be disease-free and pressed as soon as possible, at Goldi, we press them within hours of getting off the tree during the harvest season to ensure we lock in the good stuff.

Cold-Pressed There is an inverse relationship between heat and quality; the higher the heat, the lower the resulting quality. We never let the oil go above 32 degrees Celsius in this process.

Always Fresh When buying oil, it’s essential to consider the “best by” date and understand when the olives of that particular oil were harvested. If the company isn’t transparent with its processes, the oil has likely been sitting on the shelf for too long (FYI: oil is not like wine and doesn’t improve with time). At Goldi, we guarantee freshness, as you are buying directly from the people who pick, process and bottle the oil.