When stored correctly away from heat, light and air they'll last up to 2 years.

No.

We do not offer in-store pickup at this time, however you can find us every second Sunday at the South Australian Produce Farmers Market in Pooraka, Adelaide.

Yes.

Please visit our wholesale page to signup in minutes. You must hold an ABN and minimum orders apply.

Yes.

You can find our products at Flavours of Petite Provence (12 Florance Rd, Haines, SA, 5223), as well as all major retail and cellar door outlets across the island.

Yes.

Our extra virgin olive oil is made from olives grown on Kangaroo Island and the Fleurieu Peninsula.

We work closely with a small network of trusted growers who share our commitment to quality, ensuring every bottle meets the standards our family has upheld for over 30 years.

You can learn more about our farm and our story on the Our Story page.

Extra virgin olive oil is the highest grade of olive oil. It is made by pressing fresh olives using only mechanical means—without heat, chemicals or refining.

To be classified as extra virgin, the oil must meet strict chemical and sensory standards, including a free fatty acidity (FFA) of 0.8% or less and a peroxide value (PV) of no more than 20 meq O₂/kg.

Our olive oil is first cold-pressed, made from a single ingredient—100% olives, nothing added—and every batch is independently laboratory tested to ensure it meets the Australian Standard for Extra Virgin Olive Oil.

Yes.

We only produce first cold-pressed extra virgin olive oil. Every batch is independently laboratory tested to ensure it meets the strict chemical and quality requirements of the Australian Standard for Extra Virgin Olive Oil (AS 5264-2011).

Our olives are processed within hours of harvest using mechanical extraction only—without heat or chemicals—to preserve the oil's natural flavour, aroma and nutritional qualities.

Novello is an unfiltered extra virgin olive oil made from under-ripe olives harvested very early in the season. It's a robust, full-bodied extra virgin olive oil made for drizzling or eating fresh. It's very peppery, bitter, and herbaceous. Its sough after for its cultural significance and superior health benefits.

Our Everyday range of extra virgin olive oil (which includes 100ml, 250ml, 500ml, 750ml, 10L & 20L drums) is made for (as the name suggests) every day use. It's medium-bodied, well-rounded, and produced from a seasonal mix of olive varieties including Koreneiki and Frantoio.

Both our medium-bodied and full-bodied extra virgin olive oil varieties have won multiple awards in their respective categories, and are both 100% first cold-pressed.

Yes. Novello is a 100% unfiltered product.

Our 2026 Novello is unfiltered, meaning no filtration equipment is used to strip out the naturally occurring olive fruit particles. Straight after pressing, these microscopic particles stay suspended throughout the oil, giving fresh Novello its distinctive cloudy appearance.

Over time, gravity does the work: those particles settle naturally to the bottom. And unlike most extra virgin olive oil, which is pre-bottled and left sitting on a warehouse shelf, Novello is held in temperature-controlled stainless steel tanks in our cool room and bottled only when you order – untouched by light, heat and oxygen right up until it's poured into your bottle.

By the time your bottle is filled, much of the natural sediment has already settled to the base of the tank. We then 'rack off' the oil from a spout set higher than the bottom, a practice used by winemakers as well as oil producers.

As a result, your oil may appear noticeably clearer than it did immediately after pressing. Early in the season the oil is at its cloudiest; as the weeks pass and more sediment settles, each bottle pours a little clearer. So if yours looks less cloudy than you expected, it simply means it has had a chance to settle.

Depending on when your bottle is filled, you may still notice a fine layer of natural olive sediment at the bottom – this is perfectly normal. Bottling to order from temperature-controlled storage means your Novello reaches you far fresher than oil that was pre-bottled. The only way you can possibly get fresher, younger oil is to press the olives in your kitchen.

Yes.

We sell our everyday extra virgin olive oil in both 10L and 20L food grade containers.

Please contact us via email if you are looking for larger formats.

We do not sell Novello in bulk formats.

Agrumato is an Italian method where the flavour is crushed together with the olives at the press – not added to the oil afterwards. When we make our Chilli, Garlic or Lemon Agrumato, the chilli, garlic or lemon goes into the press with the fresh olives, so the two are pressed as one.

The result is a flavour that's woven right through the oil rather than sitting on the surface. It's fresher, more intense, and completely natural – no extracts, no infusions, no additives. Just olives and one real ingredient, pressed at the same moment.

Yes.

Novello is classified as a high polyphenol extra virgin olive oil. Anything above 250mg/kg falls into this category – Novello falls between 275–325 mg/kg.

Polyphenols act as powerful natural antioxidants.

Polyphenols have become a real talking point in olive oil lately, and there's good and bad in that. The good: they're a genuine marker of fresh fruit, picked at the right time and pressed quickly. The bad: polyphenol numbers can be pushed higher by picking greener fruit purely to chase higher numbers (often at the expense of yield and balance) or quoted from one flattering test and printed on every bottle for the rest of the season. In reality polyphenol counts change from batch to batch, and on its own it tells you nothing about whether the oil actually tastes good on your food.

Whilst we are technically a high-polyphenol extra virgin olive oil, we would rather be known as cultivators of vibrant, fresh extra virgin olive oil that is meant to be consumed around a table with family and friends, not just taken as a health supplement.