Robinvale Estate’s Murray Gold Extra Virgin Olive Oil is our most robust and flavoursome olive oil. It is made with a combination of olive varieties that grow right here at our estate. We cold press the olives right here on our estate too, within 8 hours of harvesting from the tree.
The result is a strong flavour and a pungent olive oil, reminiscent of the quality of olive oil found in Italy and Spain. Our process of cold pressing is what helps the oil retain the pungency and flavours of the olives. Without any heat or chemicals, our olive oil is completely healthy, natural, and rich with complex notes.
Our Murray Gold Extra Virgin Olive Oil is so delicious, we think it’s perfect to dip straight into with a piece of bread. It is rich and creamy drizzled over a salad, or makes the perfect oil for pasta and other Mediterranean cuisines.
The Murray Gold Extra Virgin Olive Oil is a great cooking oil for light frying, baking, or sauteing. However, it is not recommended for cooking methods that require high temperatures. Its robust flavours can be lost under extreme heat, and olive oil in general has a lower smoke point than other oils.
For this reason, we think our olive oil tastes the best as it is, out of the bottle. At the same time, it is the perfect addition to Mediterranean dishes, on pasta and salad, and virtually any dish that could use a splash of olive oil.