Ashbolt Olive Oil

Tasmania's Award Winning
Ashbolt Extra Virgin Olive Oil

Tasmania's most awarded Extra Virgin Olive Oil

ASHBOLT Extra Virgin Olive Oil is continuing to gain recognition as a premium-quality oil and has consistently won medals over the 6 years. It has a perfect track record, having never missed a medal in any show entered in each of the six years, including the Wrest Point National Fine Foods and the premium National Olive Oil judging show, the Australian Olives Association (AOA) Awards. Getting consistent medals is great, an acknowledgement by experts of our capacity to produce high quality oil, year in year out. But awards aren’t everything. The oil has to taste good from the consumer perspective every time you open it. ASHBOLT Extra Virgin Olive Oil is an oil that excites the senses. Demand for our oil is so strong we always sell out well in advance of the next crop, so customers can always be assured our oil is this season's olive oil; fresh and delicious.

As demand each year still exceeds our growing supply, we urge those who have not pre-secured their olive oil to register their interest to ensure they don’t miss out, as has occurred in the 2005 and 2006 years. Registering will ensure a listing on our allocation list and that you receive an email prior to harvest.

Its distinguishing sensory characteristics
Like a cool climate wine, cool climate olive oils can have a wonderful complexity and depth of flavour.

Our oil is a vivid iridescent green, and one of only a few oils in Australia that achieves this distinctive green colour.
Its nose is sweet, fruity, fresh and complex – with hints of fresh mown grass and apples that is typical of the predominant varietal we use. With a crushed-velvet mouth feel, it has a complex, clean, fresh fruity flavour profile right across the palate (exhibiting no fatty residues), with a balanced bitterness and mild chilli-like pungency that leaves a tingle on the lips and a flavour that lingers in the throat and mouth for hours. A real WOW factor.

Where and how is it grown?
This vivid rich colour, nose and flavour are achieved by: The Tasmanian climate – our farm is located in central Southern Tasmania, in one of the coolest micro climates in Tasmania. The unusual combination of cooler temperatures in winter and longer sunlight hours in summer (because of the lower latitudes) is enhanced by access to some of the cleanest water and freshest air in the world.

Our Farm Practices
We enrich the soil with organic fertilisers and minerals and implement advanced micro management techniques throughout the growing, harvest and processing of the olives.

Terroir
Grove orientation, soil type and typography, the rainfall, and microclimate – all these add up to an environment which provides distinctive and unique flavoursome products.