We print the Best Before Date on the back label above the Nutrition Panel.  The best before date is derived by Laboratory testing of our oil after the harvest.  The Australian Standard mandates we choose the lowest figure derived from the three different tests we are required to do and that we must not quote more than 24 months even if the test results suggest a longer time is possible.  If after a period of time we retest our oil and the results are good then we can update our labels with the new BBDs but again can't quote more than 24months.  Our 2015 oils had a BBD of July 2017.  In November 2016, we decided to retest the oil and the new BBD is November 2018 - the oil has aged remarkably well.  From a commercial point of view, we won't relabel our cans due to the expense, but it was extremely pleasing to see that our storage and handling practices and the quality of our oil is excellent.
As part of our committment to the Australian Olive Associations' Code of Practice we label every can of Olive oil with two codes.  The first line is the Batch Code and the second line is the Packing Code.  The Batch code consists of blend information, followed by the date when the blend was created and finishes with the identity of the storage vessel from that the oil is stored in.  The second line is simply the date the package was filled followed by storage vessel it came from.  eg. Batch code is "ooddmmyyss", Packing code is "ddmmmyyss".  The two most common "oo" codes you'll see on our retail products are 11 and 12 being our Tuscan and Spanish blends respectively.  We maintain electronic records of the batch run recording units made, product created, people involved, etc.
Yes!  You can find it on the back label at the bottom of the nutritional information panel.  The harvest date refers to the period when the harvest started and finished.  For the 2016 harvest and moving forward we are now printing the season on the front label which we think will help you decide on the freshest oils to purchase.
The nutritional profile of Olive oil does not vary much from season to season and most producers simply take a standard panel and use it.  We however, have the oil tested every few years and use any updated information on subsequent seasons panels until the next time we have it tested.  The same laboratory that tests our fruit and oil do the Nutritional testing as well.
This is probably the most commonly asked question because people believe it is the descriptor for the best Olive oil. However, in the modern era of Olive processing it is a superfluous term because most Olives in Australia are processed in a temperature controlled process which is typically set at 28Celsius. The AOA Code of Practice discourages us from using the term on our labels because the true definition of quality is the term "Extra Virgin Olive Oil" and the question should be "is it is Extra Virgin Olive Oil" and what is the proof. Extra Virgin Olive oil has many specific analytical criteria that the oil must pass in laboratory tests and in Australia those tests have been defined in an Australian Standard (AS5264-2011). Producers who have the oil tested against this standard and are signatories to the AOA Code of Practice can use the triangle symbol to communicate to customers that the oil passes all the tests and truly is Extra Virgin Olive Oil.
PV is Peroxide Value and FFA is Free Fatty Acids.  Both of these are just two of the many tests that determine if the Oil is Extra Virgin Olive oil.  They are also not the best indicators of the quality of the oil but they are the two tests that are commonly used on European oils and have historically been quoted.  For a full discussion of the criteria for Extra Virgin Olive oil refer to our knowledge base and the Australian Olive Oil Associations web sites.

 

If you haven't used these types of closures before there are three steps.  
  1. Fold up the tabs on the white screw cap lid and pull it up;
  2. Unscrew the cap and inside you'll see the inner security seal;
  3. Squeeze the nozzle twice at right angles and the inner security seal will pop and can be removed easily.
  4. Discard the security seal and screw the cap back on the pourer.
     
  5. There is no need to push the pourer back into the can.
You should be aiming to choose an oil based on the highest proportion of Mono-Unsaturated Fats.  It is mono-unsaturated fat that helps your cholesterol.  Extra Virgin Olive Oil has a very high concentration of mono-unsaturated fat - typically more than 70%.  Compare this with butter which has about 50% of saturated fat.
We offer Personal deliver of our products at no cost to you if you live close to our Farm at Modewarre and you order more than two items in a single order.
 
Alternatively, if you register with us and you live relatively close (~10km) to our home in Melbourne or the Farm we'll send you a discount voucher that'll give you free delivery to your address for a period of time when you order two or more items.