Tasmanian Extra Virgin Olive Oil vs the rest of the world
Why Tasmania is in a league of its own
A question we get all the time at the grove is:
“Is there really a difference between Tasmanian extra virgin olive oil and oils from Italy, Greece, or Spain?”
Short answer? Absolutely.
Long answer? Grab a coffee—or better yet, warm sourdough with a generous drizzle of Tassie EVOO—and settle in. We’re taking you on a journey through the groves of the world, ending right here in the northwest of Tasmania, home to one of Tasmania’s oldest olive groves.
What makes Olive Oil 'Extra Virgin'?
Before we talk about where, let’s talk about what.
Extra Virgin Olive Oil (EVOO) is the highest-grade olive oil on the planet—cold-pressed, mechanically extracted, with no chemicals, heat, or industrial refining involved. To earn the “extra virgin” title, an oil must be incredibly fresh, low in acidity, and completely free of defects.
Think of it like the difference between fresh-squeezed juice and a carton of cordial. One is alive and vibrant; the other… different story.
But even within the extra virgin category, place matters. Climate, soil, harvest timing, and even altitude all shape the final flavour and nutritional characteristics. And that’s where Tasmania truly shines.
The Cool-Climate Advantage
Northwest Tasmania is a world away from the hot Mediterranean. Our summers are warm but mild, our winters clean and crisp, and our seasons steady—mostly.
This cool climate gives our olives something precious: time.
Slower ripening means:
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More complex flavour development
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Higher levels of polyphenols (those powerful antioxidants)
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Oils with livelier, greener, pepperier character
In hotter regions—like parts of Spain or North Africa—olives ripen quickly and must be harvested fast to avoid overripening. These oils are often beautiful in their own right—fruity, golden, mellow—but they rarely match the herbaceous, spicy and grassy intensity of a cool-climate oils from Tasmania.
Soil & Terrior
Our olives are nurtured by Tasmania’s distinctive terroir—cool coastal breezes, slow-ripening temperatures, and ancient soils rich in minerals and organic matter. This environment produces healthier fruit, cleaner flavour profiles, and oils that are unmistakably Tasmanian.
Tasmania’s terroir produces oils known for:
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Herbaceous green tomato notes
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Fresh-cut grass and artichoke
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Hints of eucalyptus or green almond
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Clean, bright aromatics
These flavours are incredibly difficult to achieve in warmer climates, where oils naturally lean toward ripe fruit, banana, and buttery notes.
Harvest: Quality over Quantity
In major producing countries—Italy, Spain, Greece—many groves span hundreds of kilometers and operate on an enormous scale.
Tasmania is different.
Small, family-run groves like ours must rely on choosing flavour over yield. At Wattle Hill, we hand-harvest every single one of our 2000 trees, picking early while the olives are still green and rich in antioxidants.
Early harvest often mean less oil per kilo but the tradeoff is a dramatically better quality product that is packed full of flavour and antioxidants. Smaller volume, bigger impact.
Freshness & Traceability
Imported olive oils often travel for months before reaching a shelf in Australia. By the time you buy them, they may already be 12–18 months old.
And olive oil is not like wine—it does not get better with age.
Tasmanian EVOO, especially when bought direct from a grove like ours, is the freshest you can get. At Wattle Hill, our oil is only bottled when its needed to keep oxidation out and the good stuff in.
Add in complete traceability—no mixed origins, no “packed in” confusion, no blending—and you get a product that is honest, transparent, and truly local.
How to use Tasmanian Olive Oil
Tasmanian EVOO, especially from cool-climate groves like ours, is known for being:
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Fresh and grassy
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Herbaceous and aromatic
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Complex and balanced
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Finishing with that signature peppery kick
Depending on the season, you might find notes of green apple, fresh almond, or even gumleaf.
Compared with a buttery Californian oil or mellow Greek variety, Tasmanian oils are often more assertive—alive, vibrant, and unforgettable.
Making them perfect for:
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Dipping with fresh bread
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Drizzling over cooked greens
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Dressing salads
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Finishing pasta or grilled veggies
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Baking (olive oil chocolate cake is a revelation)
Sustainable, Small batch integrity
Tasmania has a deep respect for land and clean farming. At Wattle Hill, sustainability is part of everything we do—regenerative practices, promoting soil health, minimal intervention, and thoughtful water use.
Small-batch production means each harvest is cared for from tree to bottle. No industrial shortcuts or outsourcing. Just honest craftsmanship.
So should you stop buying imported oils?
Not at all. Some of the world’s best oils come from Italy, Greece, and Spain.
But if you want something:
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Single Origin & Single Provenance
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Local & Fresh
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Cool-climate
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Flavorful and Nutritious
…you cannot be beaten by Tasmanian Extra Virgin Olive Oil.
Still not convinced?
The best way to understand Tasmanian EVOO is to taste it.
Visit our grove café, join us for a tasting, or stay onsite at the Olive Leaf Retreat, our boutique farm stay set among the trees of one of Tasmania’s oldest olive groves.
Breathe the fresh air. Wander the rows. Watch the sunset over the hills. Experience the place behind the flavour.
Because olive oil isn’t just a pantry item—it’s a connection to land, season, and the people who grow it.
