Cold pressed method of extraction

At Flinders Island Olive Oil, every drop of our organic locally processed olive oil tells a story—one that begins and ends in our grove, nestled behind the sand dunes on the remote northeast tip of Flinders Island.

From the moment a tree is planted, it breathes Bass Strait's clean, pure air, the island's welcoming soil, and the tenderness of our organic practices.

Over the years, our olive trees grow resilient, their roots digging deep into the land as they bend and sway in the salt-kissed winds of the Roaring 40s.

When the time comes, between April and June, our olives are carefully handpicked or gently harvested with handheld picking rakes, ensuring their integrity and quality are maintained.

Immediately after harvest, the olives are pressed on-site within hours, preserving the full richness and flavour. We use the modern version of the cold pressed method. Cold pressed olive oil extraction methods have now been upgraded. Extraction is now done using the centrifuge process, this preserves the principles of organic cold-pressed olive oil . As with cold pressed olive oil the temperature at extraction must be below 27 degrees. This means the oil reflects the unique environmental character of the island—complex, peppery, and robust.

The whole olive is ground to harvest the oil, leaving the olive pulp behind. We use this organic waste from the pressing process and return it to the earth. It grew from our grove to fertilise the very trees that produced the olives. A closed-loop system that respectfully honours the island’s natural rhythms.

Our olives only leave the grove as olive oil once you order it when bottled, labelled, and ready to bring a taste of Flinders Island to your kitchen.