FAQ's


Quartz Hill - Frequently Asked Questions!

 

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 is your oil from?

Our Estate Extra Virgin Olive Oil is produced exclusively from olives grown on our groves in Lauriston and in Goldie region near Lancefield, in Victoria’s Macedon Ranges.  The regions unique cool-climate microclimate and mineral-rich volcanic soils create the perfect environment for growing premium olives, resulting in oil with vibrant flavour, complexity, and freshness.

Our Alluvial Press range is crafted from olives sourced from trusted partner groves in Kyneton, Carlsruhe, Sunbury, and Malmsbury – also within the Macedon Rages.

Every bottle reflects the distinctive terrior and growing conditions of this exceptional region.


When is your oil harvested?

Our olives are harvested once a year during the cooler months of autumn, typically between May and June, depending on the season. 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.


What style of oil is Quartz Hill’s Estate oil?

Quartz Hill is a bold, robust-style Extra Virgin Olive Oil, crafted for those who love intense, grassy flavours with a peppery finish. Rich in natural polyphenols, it offers a lingering complexity that elevates every dish.

This style is perfect for:

  • Drizzling over grilled vegetables or steak
  • Dipping with crusty sourdough and sea salt
  • Enhancing hearty pastas, legumes, and winter dishes

If you love olive oils with depth, freshness, and bite, Quartz Hill will quickly become your go-to in the kitchen.

 

What style is Alluvial Press?

The style of our Alluvial Press Extra Virgin Olive Oil can vary slightly each year, depending on the location of our partner groves and the season’s growing conditions.

The 2025 release is a robust, full-flavoured oil made from a blend of Manzanillo and Frantoio olives. It has a rich, peppery profile with a fresh, green finish—ideal for those who enjoy a more intense olive oil.

Try it:

  • Drizzled over seafood or fresh salads
  • Paired with roasted vegetables or legumes
  • Or for a twist, over chocolate ice cream for a bold, savoury-sweet contrast

Each harvest brings something unique, but quality and character remain at the heart of Alluvial Press.

 

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.

 

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.

 

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.