I’m going to say something that might sound extreme: Australian olive oil is among the best in the world, and the fact that most Australians don’t know this is a failure of food education, marketing, and our own cooking priorities.

Let me make the case.

The quality argument

Australian extra virgin olive oil consistently wins international awards. At the New York International Olive Oil Competition — the Oscars of olive oil — Australian producers regularly place alongside the best from Italy, Spain, and Greece. In blind tastings, Australian oils frequently outperform much more expensive European imports.

Why? A few reasons. Australian growers tend to be newer to the game and have adopted modern harvesting and pressing technology from the start. They harvest at optimal ripeness (not over-ripe, which produces milder but less interesting oil). And our climate — particularly in regions like the Mornington Peninsula, Adelaide Hills, Hunter Valley, and Western Australia — produces olives with excellent flavour profiles.

Cobram Estate, the biggest Australian producer, has won more international awards than almost any other olive oil brand globally. Smaller producers like Mount Zero, Cape Schanck, and Prunella are making oils that would cost $80 a bottle if they had an Italian label.

So why do we buy imported?

Walk into any Australian supermarket and look at the olive oil shelf. The majority of what’s on offer is imported from Europe. Much of it is labelled “extra virgin” but independent testing has repeatedly shown that a significant percentage of imported olive oils don’t actually meet the standard.

A 2024 investigation by Choice found that several popular imported olive oils sold in Australia had quality defects that should have disqualified them from being labelled extra virgin. Rancidity, flavour faults, and chemical markers suggesting adulteration were all found.

Meanwhile, Australian-produced extra virgin olive oil, which is actually fresh, actually tested, and actually what it says on the label, sits on the shelf next to the imports and often costs a few dollars more. So people buy the cheaper import.

The freshness factor

Here’s something most people don’t know: olive oil is a fresh product. It deteriorates over time. Unlike wine, it does not improve with age. The best olive oil is the newest olive oil.

Australian olive harvest happens between April and June. If you buy Australian olive oil in July or August, it’s weeks old. It’s at its peak. That grassy, peppery, vibrant flavour? That’s freshness.

Imported European oil was harvested the previous November to January. By the time it reaches Australian shelves, it’s already months old. Some of it has been sitting in warehouses. Some has been exposed to heat and light during shipping. The degradation is real and detectable.

What to look for

When buying Australian olive oil:

Check the harvest date. Good producers print it on the label. Buy the most recent harvest.

Look for the Australian olive oil certification mark. This means the oil has been independently tested and meets the extra virgin standard.

Buy from producers, not just brands. At farmers markets, you can often taste before you buy. Find a profile you love and stick with it.

Store it properly. Dark bottle, cool cupboard, away from the stove. Don’t leave it on the bench next to the window. Heat and light are the enemies.

The price question

Yes, good Australian olive oil costs more than cheap imported oil. A decent Australian EVOO runs $12-18 for 500ml at the supermarket. The cheap imports might be $6-8.

But consider what you’re comparing. The cheap import might not actually be extra virgin. It might be months or years old. It might have been blended with lower-grade oils.

The Australian bottle is fresh, genuine, and traceable to a specific harvest in a specific region. Dollar for dollar, it’s better value because it’s actually the product it claims to be.

The bigger issue

Australia’s olive oil industry supports regional communities. The major growing regions — western Victoria, the Riverina, Adelaide Hills, and WA’s southwest — are rural areas where agricultural employment matters. When you buy Australian olive oil, that money stays in the Australian economy and supports Australian farmers.

I’m not a buy-Australian-at-all-costs person. But when the Australian product is genuinely better, genuinely fresher, and supports local agriculture, the choice seems obvious.

Stop buying the cheap import. Your cooking will improve, and you’ll be supporting an Australian industry that deserves it. Use it generously. Drizzle it on everything. That’s what good olive oil is for.