Learn More About Our Process

Our Process

Harvest, first cold press, bottle and that is it.

Learn more about our olive groves and how we create our award winning extra virgin olive oil.

Olive Plant in Small Pot | Australian Extra Virgin Olive Oil | Cobram Estate AU

The Nursery - Lara

Tiny cuttings are taken from the best quality tree branches on our olive groves. These are transported to our nursery in Lara, Victoria.

After 12 weeks, the cuttings have grown roots and are ready to be placed into pots and moved into the climate controlled shade house, where they are monitored 24/7.

After 18 months, the cuttings develop into plants. They are assessed before being toughened up under a hail net. Those that thrive are graded, pruned and transported to one of our olive groves in regional Victoria for planting.

The Olive Groves in Regional Victoria

Once mature, the seedlings will be planted by hand in pristine soil on our olive groves where they will live for years to come.

Through each season, the trees get exactly what they need to be ready for our harvest. From frost prevention in winter, to pruning in spring and feeding and watering throughout the growing seasons.

In late October - early November each year the trees will reach full bloom. Typically, only 3 to 5% of those flowers set fruit within a few weeks and then they will start a 6-month long journey of development and oil accumulation.

Our olive groves in regional Victoria are home to more than 2.6 million olive trees

Colossus and Optimus Harvesting Machines | Australian Extra Virgin Olive Oil | Cobram Estate AU

Ready, Set, Harvest

The fruit is now at optimal ripeness so it's harvest time! During the harvest period, we work 24 hours a day on our olive groves to harvest our olives when they are at their best.

Our innovative harvesting machines, the 'Colossus' and 'Optimus', gently shake the olives from the trees and deliver them to our fruit trailers to be transported quickly to our onsite mill.

Production

Once harvested the fruit is quickly transported to our onsite mill, to be cold pressed within 4-6 hours. This quick process locks in all freshness, resulting in a premium quality extra virgin olive oil.

To ensure the oil is extra virgin grade, it undergoes laboratory testing and taste assessment. The oil is tried to evaluate the different aromas and mouth feelings allowing us to create premium quality blends for you.

To lock in freshness and taste, the oil is stored in temperature controlled stainless steel tanks under inert gas blanket before being transported to our bottling facilities in Lara, Victoria.

Bottling

Once the oil arrives, it is pumped from stainless steel delivery trucks through a matrix of pipes to our tank farm, where it is stored until it gets allocated to the bottling line.

The bottles are filled, capped with our signature pop up pourer, labelled and printed with the batch code, best before date and year of harvest. The line can produce up to 14,400 bottles per hour. Carton packaging is the final step in this process before being delivered to you, our customer.