GILT Extra Virgin Olive Oil

GILT has set a new benchmark for what Australian high-polyphenol extra virgin olive oil can achieve in flavour, phenolic concentration and independent verification (in both lab results and winning prestigious sensory awards).

This is what Australian cold pressed extra virgin olive oil tastes like at its finest.

Placing Australian olive oil on the world stage, Quartz Hill are also specialists in polyphenol production and protection. Born in the pristine, high-altitude landscape of Victoria's Macedon Ranges, our trees thrive under the stress that cool-climate and ancient volcanic soils provide. Yielding an extraordinary 676mg/kg polyphenol count, GILT sets an unprecedented Australian benchmark for purity, exquisite flavour, and medicinal-grade health benefits.

This is an ultra-premium masterpiece crafted for those who refuse to compromise on taste or wellness. It earns its place on the table not as a background ingredient — but as the ingredient.

The Australian International Olive Awards 2026 Judges Notes:

"Aromas of grass, dried herbs, sweet florals, warm spice and tobacco leaf. Good, clean transfer to the palate with well blended flavours. A delightful, smooth, warm mouthfeel with a long-lasting bitterness and pungency that lingers."

GILT sensory experience:

On the palate GILT opens with a bright, immediate bitterness that quickly gives way to ripe fruit, green herbs and tomatoes with savoury depth. Refined yet expressive, it brings an elevated touch to salads, vegetables and simple dishes, although its character makes it very tempting to pour generously.

676mg/kg polyphenols — the science behind the flavour

Whilst standard extra virgin olive oils typically contain 50-150mg/kg of polyphenols, GILT delivers 676mg/kg — independently verified by an accredited Australian laboratory every harvest. This concentration of natural antioxidants, including oleocanthal and hydroxytyrosol, supports cardiovascular health, reduces oxidative stress and contributes to the anti-inflammatory benefits that have made high-polyphenol EVOO one of the most studied functional foods in modern nutrition research.

The bitterness and peppery finish are not incidental. They are the sensory expression of that 676mg/kg phenolic profile — the unmistakable hallmark of genuine polyphenol concentration.

• 676mg/kg Polyphenols: Independently lab-tested every harvest. An exceptionally high concentration of natural biophenols and antioxidants engineered to combat inflammation, support cardiovascular health, and protect cellular longevity.
• 2026 Award winner in blind-taste testing: by accredited sensory panels at the Australian International Olive Oil Awards. Judged completely blind on merit alone.
• Volcanic Cool-Climate Purity: Grown in the high-altitude, mineral-rich volcanic soils of the Macedon Ranges. The freezing winters and slow ripening seasons create natural tree stress, forcing the olives to concentrate intense nutrients and complex flavours.
• Early Harvest Intensity: Picked early when polyphenol levels are at their natural peak. This yields less oil per tree but delivers unmatched antioxidant potency.
• Sophisticated Triple Blend: A precise combination of Nevadillo, Frantoio, and Correggiola olives, offering a layered complexity of fresh grass, sweet florals, warm spice, and a persistent pepper finish.
• Cellar Fresh & UV Protected: Stored in temperature-controlled estate cellars, bottled monthly to protect volatile compounds, and packaged in heavy, dark UV-shielding glass.

How to experience GILT

GILT is designed as an ultra-premium culinary oil. It is safe to cook with and perfect for finishing, drizzling and dipping.