Olive Hill Farm extra-virgin olive oils are premium cold pressed single estate oils. They are pressed from olives grown exclusively on our farm on the banks of the Margaret River, here in the heart of the Margaret River region, Western Australia.
No pesticides or chemical fertilizers are used on our trees or olives, and they are handpicked at the optimum time depending on variety, to produce flavourful, fresh oil.
They are immediately pressed here in the Margaret River region, to produce oils that have a delicious, well balanced fresh and fruity flavour, with harmonious pepperiness.
The oil is offered in a choice of a boutique 250ml bottle or bulk in the container of your wish.
We consitantly attend our local Farmers Market in Margaret River where you will always be welcomed to try our extra virgin olive oil and marinated table olives.
Varieties of Extra Virgin Olive Oil:
A sturdy, fast growing, adaptable variety, named from the trees first planted by the Benedictine monks at the New Norcia Mission, Western Australia, in the 19th Century.
A Margaret River classic, consistently prize-winning style. Fresh and grassy, balanced pepper and bitterness, in the Tuscan style. Popular with chefs for its robust yet harmonious character.
All Italian dishes; pasta, bruschetta, minestrone, roasted vegetables, pestos and tapenades, well flavoured breads such as ciabatta.
Margaret River blend
Blended from the low-yielding but high quality dual-purpose [table and oil] Manzanilla and Verdale olives, a lively, mild and smooth oil, perfect where a less assertive flavour is wanted.
Vinaigrettes, delicate French dishes, dipping, French breads, pates d’olives, and soups.
The classical Greek. From the prized Kalamata, a robust, fruity oil, with pepper and complementary bitterness on the palate.
Marinades for fetta cheese, artichokes and olives, well flavoured Greek and Moroccan food such as tagines, moussakas, dukkah, sourdough breads.
Please use the form below to contact us with any queries or comments you may have.