Australia’s highest-phenolic Extra Virgin Olive Oil Duo

All our products are transported in refrigerated containers to preserve their quality.

The ship crosses two tropics and the equator with peaks of 50-70 degrees Celsius inside the container. Is it expensive use refrigerated containers? Yes, but this is the only way for us to do things: with head and heart, it is a duty out of respect for the producers and their passion and for our customers.

An extra virgin olive oil will generally retain much of its flavor and aroma for 12-18 months in an unopened container, depending on the variety of olive, time of harvest, and how it is stored. However, once opened, the olive oil will lose most of its flavors properties after 3-5 months.

For a longer shelf life, choose olive oils with a high polyphenol count. Green olives harvested early in the season tend to have higher polyphenol counts than oils harvested from ripe olives, so make sure to check the product page for polyphenol counts.

Most olive oils are not made by pressing the olives (old way to make olive oils) but rather by using a mechanical process called centrifugation. A centrifuge extraction system, also called a horizontal decanter (yes, the olive mill) uses the centrifugal force of rotation to separate the oil from the olive paste (including flesh, skin, and pits) and water.

So Extra Virgin Olive oil means cold pressed and first pressed olive oil (it cannot be extracted twice) with acidity level no higher than 0.8%, but if the EVOO is of higher quality this value can be much lower.

27-degree is the limit to be respected throughout the pressing process is nothing more than a compromise between 25 and 30 degrees Celsius that the scientific literature use when making comparisons (chemical and sensory) on extra virgin olive oils.

Single variety or monocultivar EVOOs are made by using just one olive variety such as Frantoio, Coratina, Hojiblanca or Buza just like grapes with wines Shiraz, Pinot Noir or Chardonnay.

If an extra virgin oil tingles the throat, it means that it is rich in polyphenols. The tingling, the result of a mixture of spicy and bitter aromas, is in fact determined by the presence of these particular substances.

The greener the olive, hence the younger it is, the richer it is in polyphenols that accentuate this sensory characteristic.

A high-quality extra virgin olive oil, therefore, must necessarily bring this spicy and bitter sensation to the taste,

Premium high-polyphenol EVOOs , such as Le Tre Colonne Olisir 1000+ comes at a higher cost due to advanced production techniques that preserve their Wellness advantages.

 These producers use cutting-edge machinery for cold extraction. Early harvesting and cold extraction are essential for maintaining high phenolic content, though they yield less oil. While standard olive oil production achieves a 25% oil yield, high-phenolic extra virgin olive oils or high premium extra virgin olive oils produce only 7-9%. Additionally, every step—from tree cultivation and milling to storage and shipping from Italy to Australia (using temperature controlled containers) is optimized to deliver superior extra virgin olive oil, rich in health benefits and exceptional flavor.

The polyphenols found explicitly in extra virgin olive oil are oleuropein and hydroxytyrosol, which are among the most powerful antioxidants produced in nature. They are responsible for the numerous beneficial effects found from consuming a Mediterranean diet. Also found in the oil is oleocanthal, which is estimated to have anti-inflammatory powers similar to ibuprofen.

Just Italy has around 500 olive varieties which is around 40% of the olive varieties in the world, around 200 in Spain 

In the Northern Hemisphere, the harvest season for olives typically begins in October and can last until December. In the Southern Hemisphere, the harvest season generally starts in April or May and can extend into June. However, these dates can vary depending on the region and specific climatic conditions.