Australian Olive Oil just won best in the World. Twice.

Two Australian olive oils from the Macedon Ranges have been awarded Gold at the 2026 NYIOOC World Olive Oil Competition, the world's most prestigious olive oil contest:

Q600 & GILT by Quartz Hill Macedon Ranges.

The judging process involved a lab report test to evaluate EVOO purity, before a blind taste test to compare over 1000 oils from 29 countries.

Only oils of exceptional sensory character that demonstrate outstanding fruitiness, bitterness and pungency that are free from any defects are in the contention for an award. It is a trusted reference for consumers, chefs and industry professionals globally and every year growers from every olive-growing region on earth submit their finest oils to be evaluated by the world's most experienced judges.

To win once is remarkable, to win twice is extraordinary and it lifts the status of Australian olive oil on the global stage.

As specialists in polyphenols, this substantiates Quartz Hill as being an Australian leader in both high-polyphenol production, and beautiful flavour. It is rare for a producer to produce both at an exceptional level!

Q600 Gold Medal, NYIOOC World Olive Oil Competition 2026
647mg/kg in polyphenols.

Having just won Gold in the Australian International Olive Oil Competition, this harvest has proven once again that its sensory experience is as incredible as its medicinal-grade polyphenol level. Balancing Manzanillo and Leccino from a single estate, it is officially classified as medium-intensity by the judges. Its distinct sensory makeup is characterised by fruity and robust qualities.

The primary tasting notes include sensations of radish, celery, arugula (rocket), and grass. The judges go further to create pairing suggestions that include pork vegetable stir-fry and raw beef carpaccio.

See more of the Q600 judging notes here

GILT Gold Medal, NYIOOC World Olive Oil Competition 2026
676mg/kg in polyphenols.

Kept secret until the awards were announced, GILT is an ultra-premium Australian olive oil with an incredibly impressive polyphenol count of 676mg/kg. Crafted by expert producer, Deborah, and olive oil somelier, Melissa, this blend of Nevadillo, Frantoio and Correggiola must be experienced to be understood.

Also an award winner at the 2026 Australian International Olive Oil Competition, this vibrant, complex and effortlessly balanced olive oil opens with a bright, immediate bitterness that quickly gives way to ripe fruit, green herbs and tomatoes with savoury depth.

The NYIOOC primary tasting notes include tasting sensations of herbs, pepper, radish and spice. Judges also recommend pairing suggestions of EVOO chocolate ice-cream, semi-soft cheeses and roasted pork.

See more of the GILT judging notes here

Why this matters for Australian olive oil

Italy, Spain and Greece are the first countries the world looks to when it thinks of great olive oil. But Australia is increasingly earning its place on the world stage, with Quartz Hill among just two Australian producers to win Gold at the 2026 New York International Olive Oil Competition.

This is partly due to its thriving community of producers in varied environmental conditions across the country that allow the trees to develop flavour in varied and interesting ways. The Macedon Ranges with its ancient volcanic soils and high-altitude, cool-climate slows the ripening process which creates stress on the trees and concentrates both the flavour and polyphenol levels to extraordinary heights.

But terroir alone doesn't explain two world gold medals. What explains them is also nineteen years of harvesting, pruning experiments, independent lab testing at every stage of production, development of natural settling techniques and learning from each and every harvest.

The world's judges have now confirmed what we believed.

Australian olive oil belongs on the world stage.