FAQ's
Quartz Hill - Frequently Asked Questions!
How do I get the lid off?
If you're having trouble with the lid just follow these steps. Remove the seal and twist the lid off. Hold the bottle up-side-down over the sink and give it a gentle shake. The oil will flow.
Which Quartz Hill olive oil should I choose?
Our range offers exceptional extra virgin olive oils for your daily ritual and your kitchen:
QX: Our highest-polyphenol oil, independently tested at 793 mg/kg. Choose QX when polyphenol concentration is your priority.
Q600: Our signature high-polyphenol oil, tested at 648 mg/kg, to enjoy by the spoonful or with food as part of your daily routine.
GILT: Our finest culinary selection, combining 676 mg/kg of polyphenols with complex flavour for premium cooking, drizzling, dipping and finishing.
Estate: Our versatile, robust extra virgin olive oil for everyday meals, from roasting vegetables to dressing salads.
All four can be enjoyed with food. Choose according to your taste, how you plan to use the oil and your budget.
What's your highest polyphenol oil?
QX is our highest-polyphenol oil, independently tested at 793 mg/kg for the 2026 harvest. GILT contains 676 mg/kg, while Q600 contains 648 mg/kg.
These results relate to the batches tested. Polyphenol levels vary with olive variety, harvest timing and growing conditions, and naturally decline over time.
Visit our Lab Reports page to explore our published results.
What Are Polyphenols in Olive Oil?
Polyphenols are natural compounds in olives that act as powerful antioxidants. They’re linked to a range of health benefits, including:
- Anti-inflammatory properties
- Heart health support
- Protection against oxidative stress
Polyphenols also influence the flavour and freshness of olive oil—those peppery or slightly bitter notes, especially in robust styles like Quartz Hill, are a good sign of high polyphenol content.
At Quartz Hill, all our oils are independently lab tested, and both our Estate and Alluvial Press oils consistently contain polyphenol levels above 550 mg/kg—well above the typical threshold of 250mg/kg for high-antioxidant extra virgin olive oil.
We’re proud to craft oils that are not only delicious, but also naturally rich in goodness.
What does mg/kg mean?
mg/kg means milligrams per kilogram. It describes the concentration of polyphenols measured in the oil.
For example, a result of 648 mg/kg means the tested sample contained 648 milligrams of measured polyphenols per kilogram of oil. It is a concentration, not the amount in one bottle or serving.
When comparing results, check the harvest, batch, test date and laboratory method.
Why does olive oil taste bitter or peppery?
Bitterness and pepperiness are natural characteristics of many fresh extra virgin olive oils.
Phenolic compounds contribute to these sensations. Some oils produce a noticeable peppery feeling at the back of the throat, while others have a gentler finish.
These characteristics are part of the oil’s flavour profile. Their intensity varies with the olive variety, harvest and individual sensitivity.
Do I need to take olive oil as a shot?
No. You can enjoy QX or Q600 by the spoonful if that suits your routine, or add them to salads, vegetables, dips and finished meals.
A daily ritual can be as simple as a drizzle over breakfast eggs or lunch. Choose a way of enjoying the oil that fits comfortably into your meals.
Can I cook with extra virgin olive oil?
Yes. Extra virgin olive oil is suitable for everyday cooking, including sautéing, roasting and baking.
Estate is our everyday kitchen option, while GILT brings a premium touch to cooking and finishing.
Heat can reduce some polyphenols. To enjoy more of the oil’s original phenolic content and fresh flavour, use it in dressings or add a drizzle after cooking. Avoid overheating oil until it smokes.
What does “Extra Virgin” Mean in Olive Oil?
Extra Virgin Olive Oil (EVOO) is the highest quality olive oil you can buy. It’s made by cold-pressing fresh olives using mechanical methods – no heat or chemicals – to preserve the oils natural goodness.
To be labelled extra virgin, the oil must meet strict standards for:
- Fresh Taste and fruity aroma
- Low acidity (less than 0.8%)
- No flavour defects
- High levels of natural antioxidants and polyphenols
Extra Virgin olive oil is unrefined, which means it’s pure, full of flavour, and packed with health benefits – supporting heart health and fighting inflammation.
At Quartz Hill, our EVOO is independently lab tested by Modern Olives, ensuring it meets the highest standards for purity, freshness, and quality.
Where does your olive oil come from?
Quartz Hill is based in Victoria’s Macedon Ranges, with groves at Goldie, near Mount William, and Lauriston.
Our Mount William grove produces QX and Q600, while our Lauriston grove is the birthplace of our kitchen oils.
The region’s cool climate, olive varieties and seasonal growing conditions help shape the distinctive character of our oils.
When is your oil harvested?
Our olives are harvested once a year during the cooler months of autumn, typically in May. Timing is everything – we harvest at peak ripeness to achieve the ideal balance of flavour, freshness, and polyphenol content (the natural antioxidants that give extra virgin olive oil its health benefits).
Harvesting during this narrow window ensures that every bottle of our extra virgin olive oil captures the best of the season.
Are Your Olives Pressed the Same Day They're Harvested?
Yes. At Quartz Hill, our olives are cold-pressed within hours of harvest—always on the same day. This rapid, same-day processing ensures maximum freshness, flavour, and nutritional value.
By pressing our olives immediately, we preserve the natural polyphenols, antioxidants, and vibrant character that define a truly premium extra virgin olive oil.
Fresh olives. Fast pressing. Exceptional oil.
How should you store olive oil?
To keep your olive oil fresh and full of flavour, store it in a cool, dark place, away from heat, light, and air—the three main enemies of olive oil quality.
- Keep the cap tightly sealed after each use
- Avoid storing near the stove, oven, or in direct sunlight
- A pantry or cupboard is ideal
Exposure to light and heat can cause the oil to degrade more quickly, reducing its flavour and health benefits. Stored correctly, your extra virgin olive oil will stay fresher for longer, preserving its natural antioxidants and vibrant taste.
How Long Does Olive Oil Stay Fresh?
Olive oil is best enjoyed within 12–18 months of harvest to experience its peak flavour and maximum nutritional benefits. Over time, the natural antioxidants and vibrant taste will gradually diminish—even in high-quality oils.
While we recommend using it within 18 months for the best experience, our oils have been independently tested and shown to maintain their quality for up to 24 months from harvest when stored correctly.
For optimal freshness, keep your oil sealed tightly and stored in a cool, dark place.