Australia produces some of the world’s finest extra virgin olive oils — with stricter quality standards than most Mediterranean countries and consistent gold medals at international competitions. Here’s what most people don’t know about Australian EVOO.
When someone asks, “who makes the best extra virgin olive oil in the world?”, the usual suspects come to mind. Italy. Greece. Spain. Maybe California.
These countries deserve their reputation. They produce extraordinary, polyphenol-rich EVOOs that have set the global benchmark for decades.
But there’s a country most people overlook entirely — and they’re one of the best in the world.
Australia Produces World-Class Extra Virgin Olive Oil
Australia is home to hundreds of olive oil producers, including one of the largest olive oil companies in the world, based in Victoria. Australian extra virgin olive oils consistently match — and often exceed — the quality and flavour profiles you’d expect from the best Mediterranean producers.
This isn’t a niche claim. Australian EVOO regularly wins gold and silver medals at the most prestigious international olive oil competitions, competing directly against oils from Italy, Greece, Spain, and beyond.
Despite producing only a small percentage of global olive oil volume, Australia punches well above its weight in quality.
Why Australian Olive Oil Standards Are Among the World’s Strictest
The Australian Olive Association (AOA) enforces some of the most rigorous olive oil quality standards in the world. In many cases, these standards are stricter than international benchmarks set by the International Olive Council (IOC).
This matters because olive oil fraud and mislabelling remain widespread problems globally. Australian producers operate under a testing and grading regime that gives consumers genuine confidence in what’s inside the bottle.
As a result, Australia is widely recognised as a global leader in olive oil quality assurance, testing methodology, and grading integrity.
Award-Winning Australian EVOOs Worth Trying
Not all olive oils are created equal — and the best way to experience Australian EVOO is through single-estate, award-winning producers. Here are three standout examples from 2025’s most prestigious Australian competitions.
Franteva — Platinum, 2025 AOA International Awards
Franteva is a Frantoio variety produced in southern Victoria. The producer was awarded Platinum at the 2025 Australian Olive Association International Awards — the highest tier of recognition. Frantoio olives are known for producing oils with a balanced, herbaceous flavour profile and strong polyphenol content.
Elykora — Gold, 2025 Hunter Valley Awards
Elykora is a Koroneiki variety from the Hunter Valley in New South Wales. The producer received Gold at the 2025 Hunter Valley Awards. Koroneiki olives, originally from Greece, thrive in Australian conditions and produce oils with a robust, peppery finish and high antioxidant levels.
Fiamolio — Platinum and Best in Show, 2025 AOA International Awards
Fiamolio is a chilli agrumato infused EVOO from Kilmore, Victoria. This amazing producer was awarded both Platinum and Best in Show at the 2025 AOA International Awards — a rare double honour. Agrumato infusion involves crushing fresh chillies together with the olives during pressing, producing a naturally integrated flavour rather than an afterthought flavour.
How Casa Olio Sources Australia’s Best Olive Oils
At Casa Olio, we attend the Australian Olive Association International Awards each year, personally connect with the award-winning producers, and source their oils directly.
This means every bottle in our range comes from a passionate, single-estate producer operating at the highest level. No blends from anonymous sources. No middlemen. Just exceptional Australian EVOO, direct from the people who made it.
Health Benefits of High-Quality Extra Virgin Olive Oil
Extra virgin olive oil is one of the most well-researched health foods in the world. High-quality EVOO — particularly oils high in polyphenols — has been associated with reduced cardiovascular risk, anti-inflammatory effects, and improved gut health.
The key distinction is quality. Not all olive oils deliver these benefits equally. Oils that are genuinely extra virgin, cold-pressed, and fresh (ideally from the current or most recent harvest) contain significantly higher levels of beneficial polyphenol compounds than refined or older oils.
Australian EVOOs, produced under strict AOA standards, consistently test high for polyphenol content and freshness markers.
Frequently Asked Questions
Is Australian olive oil as good as Italian or Greek olive oil?
Yes. Australian extra virgin olive oils regularly win gold and platinum medals at international competitions, competing directly against oils from Italy, Greece, and Spain. The Australian Olive Association enforces quality standards that are often stricter than international benchmarks.
What makes extra virgin olive oil different from regular olive oil?
Extra virgin olive oil is the highest grade of olive oil. It is cold-pressed from fresh olives without the use of heat or chemical solvents, and must meet strict chemical and sensory standards. Regular or “pure” olive oil is typically a blend of refined and virgin oils with a milder flavour and fewer health benefits.
What are polyphenols in olive oil and why do they matter?
Polyphenols are naturally occurring antioxidant compounds found in high-quality extra virgin olive oil. They contribute to the oil’s peppery, slightly bitter taste and are associated with significant health benefits, including cardiovascular protection and anti-inflammatory effects. Higher polyphenol levels generally indicate a fresher, higher-quality oil.
Where can I buy award-winning Australian extra virgin olive oil?
Casa Olio sources directly from award-winning Australian producers and ships nationally. Browse the full range at casaolio.com.au.
How should I store extra virgin olive oil?
Store EVOO in a cool, dark place away from direct sunlight and heat. Use it within 2 years of the harvest date for the best flavour and maximum health benefits. Once opened, consume within 3-6 weeks months for peak freshness.
Eat olive oil — your body will love you for it.
Explore Casa Olio’s range of award-winning Australian extra virgin olive oils at www.casaolio.com.au.
