The Science Behind Our Super Oil - Featured in the Midland Express

Our Q600 high-polyphenol extra virgin olive oil has won platinum at the 2026 International Australian Olive Oil Awards. Our Estate Oil and GILT each took silver.

Update: Q600 was first announced as a gold medal winner, which is how the Midland Express reported it at the time of publication. When the full list of scores was released, Q600 scored 93, lifting its award to platinum.

The result was covered by the Midland Express, which looked at the science behind how we grow and press. For us, the medals confirm one idea: an oil can be bred for polyphenols and still taste exceptional.

Why polyphenols are the focus

Polyphenols are plant compounds found naturally in olives, with antioxidant and anti-inflammatory properties. They are why we independently lab test every oil we press.

Research into the Mediterranean diet has linked regular extra virgin olive oil consumption with better cardiovascular health. Scientists are now studying how much of that comes from polyphenols, and how they may affect inflammation and oxidative stress.

One compound drawing attention is oleocanthal, which gives high-polyphenol oil its peppery catch at the back of the throat. Laboratory research shows it can inhibit COX enzymes involved in inflammation.

That research is promising, but it is still research. Extra virgin olive oil is a food, not a replacement for prescribed medication, and findings about single compounds don't show that any oil prevents or treats disease.

Harvesting early, on purpose

We pick early in the season, when polyphenol levels in the fruit are at their highest. As olives ripen, those levels generally fall, though the timing differs by variety and growing conditions.

Most producers harvest later, and for good reason: riper fruit gives more oil per kilogram. We accept a smaller yield as a deliberate trade-off, because our priority is polyphenol concentration, not volume.

To choose the moment, we test our fruit throughout the season with specialist laboratory Modern Olives, so each variety is picked at its peak. "The testing tells us exactly where we are," says co-founder Melissa Lococo.

Protecting polyphenols from the grove to the bottle

Oxygen is the enemy of a fresh, high-polyphenol oil, because oxidation steadily reduces its quality. So we limit air contact at every step.

Freshly extracted oil goes into stainless steel tanks under a blanket of argon gas. We then bottle under vacuum, so the oil you open is as close as possible to the oil we tested.

Every batch independently lab-tested

Every batch we make is independently tested for polyphenol content, so you get a measured result rather than an estimate. Each bottle carries a batch number that matches its lab report, which you can view on our lab reports page.

At 793 mg/kg, QX is one of the highest independently verified polyphenol results we are aware of for an Australian extra virgin olive oil.

Frequently asked questions

Which Quartz Hill extra virgin olive oil has the highest polyphenols? QX, a single variety Frantoio, independently lab-tested at 793 mg/kg.

How is the polyphenol content tested? Every batch is independently lab-tested. The batch number on your bottle matches the published lab report.

Why does early harvest increase polyphenols? Polyphenol levels in olives are generally highest early in the season and fall as the fruit ripens. Picking early means less oil, but more polyphenols.

Does high-polyphenol olive oil taste different? Yes. Expect more bitterness and a peppery finish, which come from compounds such as oleocanthal.

Where is Quartz Hill Olive Oil grown? In the Macedon Ranges, Victoria, Australia.

Closing

Our oils sell out each year, and because we bottle in small batches, a subscription is the only way to guarantee your supply. Subscribe here to secure the next harvest.

Read the full story in the Midland Express.

https://midlandexpress.com.au/latest-news/2026/09/29/macedon-ranges-producers-make-olive-oil-more-like-medicine/