According to the prestigious US based food magazine ‘Epicurious’, Australia’s idyllic Mediterranean climate has contributed to leading the world in producing high quality olives and olive oils.

Strict rules leave little room for imposters and imperfect olives and the Australian Olive Oil business is highly regulated. This ensures that only the finest olive oils are chosen for harvesting and oiling. Following this screening, the most sophisticated chemical analysis for freshness is carried out by experts to ensure premium quality products.

Cooking with Extra Virgin Olive Oil improves the nutritional benefits of vegetables, fish & meat by increasing antioxidant-rich phenols, making it a stellar addition to any kitchen for the healthy-minded.

High grade Australian Olive comprises fresh, natural juice, being a rich source of polyphenols, vitamin E and antioxidants. Minimal processing means it is pure and free of trans fats often produced during refining.
According to the Olive Wellness Institute, evidence points towards longevity, prevention of disease and obesity as being the most prominent health benefits.

Types of olive oil

Extra Virgin EVOO

EVOO is the natural olive oil that comes from the first pressing of the olives. It has a green or yellow tinge, low acidity and a strong, distinctive, almost-bitter flavour. EVOO has a stronger, more fruity flavour than most other olive oils on the market and contains more vitamin E and phytochemicals such as phenols and squalene compared to its lower grade counterparts.

Virgin olive oil (VOO)

A natural olive oil sitting just below EVOO on the quality chain. It has a slightly higher acidity value with some slight flavour imperfection compared to extra virgin. Nevertheless, it still thrives in the kitchen. Technically, it has a free acidity expressed as oleic acid of not more than 2 per cent.

AHEC exports only the best Australian Olive Oils 100% guaranteed pure and certified organic.