What is a DOP Closure and how do you apply it to an Olive Oil glass bottle?  Once the olive oil has been filled into the bottle you can see the video on how to apply.

How to apply a DOP closure to an olive oil bottle

This video shows how a DOP closure can be applied to the olive oil bottle.  The non-refillable DOP snap closure once fitted is not removable.  The DOP is considered safe, hygienic and very easy to apply even without the need for machinery.  One pressure application can have the DOP applied to the bottle and is ready to remove the tamper-evident seal  and pour the olive oil directly from the bottle.

The non-refillable system is a new type that can be seen across Europe without the need for applying the thread to the bottle.

Introduction

Olive oil - especially extra virgin olive oil (EVOO) - has become a pantry staple in Australia, reflecting both culinary traditions and modern health trends. Australian consumers are increasingly researching and buying olive oil through digital channels, from Google searches and social media to e-commerce platforms. This report presents a deep-dive analysis of current online trends around olive oil in Australia, examining search behaviour, consumer preferences, social media conversations, and online shopping patterns. The goal is to equip Australian olive oil producers with insights to capture market share via digital marketing, stronger customer engagement, and tailored product strategies. Key trends in branding, pricing, packaging, certifications (organic, cold-pressed, etc.), and storytelling are highlighted, with data from reputable Australian sources and market research. Strategic recommendations are provided to guide producers in aligning with these trends. 

Market Overview and Search Trends in Australia 

Australia’s olive oil market is growing steadily, driven by health consciousness and changing diets. The market reached about USD 440 million in 2025 and is forecast to grow ~4.2% annually, reaching USD 638 million by 2034. Much of this growth is spurred by heightened consumer awareness of olive oil’s health benefits and the popularity of Mediterranean diets, as well as improved domestic production and broader culinary use of olive oil in Australian kitchens. 

Search Engine Trends: Online search behaviour offers a window into consumer interest. According to Google Trends data, searches for “extra virgin olive oil” dominate Australian queries related to olive oil, peaking at very high popularity in early 2025. Interest in organic olive oil is also on the rise - Google search volumes for organic EVOO in Australia increased by roughly 50% over recent years. This suggests more Australians specifically seek out terms like “organic olive oil” and “extra virgin”, aligning with a growing focus on purity and quality. 

General food search trends underscore olive oil’s relevance. During the 2020 pandemic lockdowns, for example, there was a noticeable bump in olive oil interest as more people cooked at home. In the past year, spikes in search queries have also corresponded with news of olive oil shortages and price increases - Australians queried about olive oil prices and alternatives when global supply issues hit. Health-related searches (e.g. “olive oil health benefits” or the TikTok-inspired “olive oil shot”) have trended as well, reflecting a blend of genuine curiosity and viral fads. Overall, high search interest in EVOO and related topics indicates a robust online demand for information, which producers can meet through search-optimised content (recipes, health articles, FAQs about olive oil quality, etc.). 

@brutamerica Olive oil shots are the latest influencer wellness trend, but are they actually good for you? #oliveoil #oliveoilshot #tiktoktrend #healthylifestyle ♬ original sound - Brut.

Consumer Mindset in Searches: Importantly, search queries reveal that many consumers are still educating themselves on olive oil. Common questions revolve around the differences between olive oil grades, usage tips, and health effects. This is not always positive – as one industry observer noted, people remain “confused as ever” about this simple product despite their curiosity. For example, some Australians historically misunderstood labels like “light” or “pure” olive oil (assuming “light” meant fewer calories, when it actually denotes refined oil with a lighter flavour). The high volume of “extra virgin” searches suggests that public awareness is improving, but producers should continue to use digital content to clarify terms and promote the superior qualities of Australian extra virgin olive oil.

Evolving Consumer Preferences in the Digital Era

Australian consumers’ preferences for olive oil are shifting in ways that are clearly visible online. Three major drivers define these preferences: health and wellness, premium quality & origin, and sustainability values. At the same time, economic pressures mean value and affordability are still crucial. Producers need to balance these factors in their digital marketing and product offerings. 

• Health & Wellness Focus: Health considerations are paramount. Australians increasingly view olive oil as a healthy fat source – rich in monounsaturated fats and antioxidants – and this is driving up demand for extra virgin and other minimally processed oils. The influence of the Mediterranean diet’s popularity (with olive oil at its core) and advice from nutritionists has encouraged consumers to swap out traditional vegetable oils for olive oil as a “natural and healthier choice”. Social media has further fueled health perceptions: for instance, a TikTok trend of taking a daily “olive oil shot” gained traction in 2023, with influencers touting myriad benefits. Nutrition experts responded that while olive oil is indeed beneficial, it’s best consumed as part of a balanced diet rather than as a miracle quick-fix. Still, the viral conversation underscored consumers’ belief in olive oil’s health properties and provided an opportunity for education. Producers can tap into this by highlighting evidence-based health benefits (heart health, anti-inflammatory properties) in their online content and by engaging health-oriented communities or influencers. 
• Premiumization and Origin: Australian consumers are increasingly trading up to premium olive oils, a trend that emerges both in online reviews and sales data. There is a marked shift toward premium, extra virgin, and organic olive oils, driven by demand for purity, flavour, and traceable quality. In Australia, locally produced EVOO – often fresher due to shorter supply chains – is gaining favour over mass-market imports. One market report noted that the popularity of cold-pressed, extra virgin and organically certified oils has “grown substantially” in line with the clean eating movement. Consumers (especially in urban areas) are paying more attention to where their olive oil comes from and how it’s made. This has benefited Australian producers who emphasise estate-grown, single-origin oils and quality seals. Indeed, boutique Australian EVOO producers report that customers appreciate the freshness and flavour of local oils and are willing to pay for a high-end product. Online, this trend is visible in the growth of gourmet olive oil offerings and the storytelling around them. Producers like Primo Estate have introduced early-harvest “First Run” EVOOs with rich flavour profiles, and these launches are promoted through digital channels to entice “food enthusiast” consumers. Awards and certifications also play into premiumization – for example, Australian brands showcase medals from competitions (like the Australian International Olive Awards) on their websites and social media to build trust. In summary, quality, authenticity, and origin story are key selling points: Australian shoppers seek assurance that an oil is genuine extra virgin, fresh and perhaps even from a local grove they recognise. Successful brands are using digital storytelling to convey these points – introducing the growers, explaining varietals, and using imagery of Australian groves – to differentiate their premium oils.
• Value and Variety: At the same time, the market has a pragmatic, value-conscious side. In a high-cost-of-living climate, many shoppers remain price-sensitive and look for value options. Private-label olive oils (the supermarket brands) have gained traction as affordable choices, accounting for a significant share of sales. In fact, industry data shows supermarket private labels are increasing market share in olive oil, as budget-conscious consumers perceive them to offer good quality for a lower price. Online grocery platforms often highlight these homebrand EVOOs prominently (e.g. Coles or Woolworths online will feature their own EVOO next to brands). The price surge in 2023-2024 has further sharpened this focus on value. Australian olive oil prices rose roughly 20% in the past year due to poor harvests and higher costs, and imported European oils skyrocketed almost 70% in price due to global shortages. Uniquely, this pushed Australian EVOO to price parity with imports – a 750ml domestic Cobram Estate EVOO (~A$25) now costs about the same or less per volume than a comparable imported brand like Bertolli. Some mid-tier Australian brands (e.g. Squeaky Gate) are even cheaper per unit than big European names. This scenario, highlighted in mid-2024, means Australian producers can compete on price more effectively than before. It also means consumers are carefully comparing prices online. Producers should ensure that their pricing and pack sizes are optimised for online shoppers – for instance, offering larger economy packs or bundles for cost-per-ml savings, and communicating any price advantage of local oil due to fresher supply. It’s worth noting that smaller artisanal producers generally cannot and do not compete on price; instead, they compete on quality. As one premium producer put it, “we produce the best we can rather than compete on price… on the whole we produce a higher-end product”. Thus, the market is bifurcating between high-end oils with a quality story and value oils for everyday cooking, and both segments are thriving online.  
• Sustainability and Ethical Choices: Sustainability has emerged as a significant factor in food purchasing decisions, including olive oil, particularly among younger consumers. Australian shoppers “care about the environment, but cost remains a barrier” to fully realising those values. Products that combine eco-consciousness with affordability, like refillable packaging or fair-trade and local products, are seeing strong growth. In the olive oil sector, this translates to rising interest in organic farming practices, carbon footprint reduction, and sustainable packaging. Consumers respond positively to brands that demonstrate environmental responsibility – for example, participation in sustainable agriculture programs or certifications like organic, biodynamic, or carbon-neutral. This trend is evident in online conversations: environmentally conscious consumers might ask whether an oil is from organic olives or packaged in recyclable materials. Producers and industry groups have taken note. The Australian Olive Association’s recent consumer research stressed that to succeed, brands must “balance affordability, health, and sustainability” – essentially meeting basic needs while appealing to aspirational values. We see Australian olive oil companies increasingly highlighting sustainable practices on their websites (solar-powered mills, regenerative farming, etc.) and using eco-friendly cues in branding (green imagery, recycled-paper labels, etc.). The Olive Wellness Institute and other bodies also educate consumers about the natural, minimally processed nature of extra virgin olive oil, linking it to clean eating and sustainability.  
  

Social Media Conversations and Community Engagement

Social media is a powerful arena for shaping consumer perceptions of olive oil in Australia. Across platforms like Instagram, Facebook, TikTok, and YouTube, there’s a lively conversation ranging from cooking inspiration and recipes to health tips and brand storytelling. Australian olive oil producers and industry groups have recognised this and are leveraging social media to engage consumers where they seek food inspiration.

• Influencer Campaigns – “Get Drizzling”: A standout example is the Australian Olive Oil Association’s “Get Drizzling” campaign, a nationwide digital marketing initiative launched in late 2023. This three-year campaign is social-first and influencer-driven, aiming to change how Australians use olive oil by encouraging them to drizzle it on everything – even unexpected foods like ice cream – as a finishing touch. The AOOA assembled a team of prominent Australian tastemakers (celebrity chefs, recipe developers, and Instagram foodies) to create engaging content demonstrating how a simple drizzle of EVOO can transform a dish from “blah to ahhh”. The content strategy tapped into viral-friendly elements: short, high-energy recipe videos, satisfying drizzle visuals (even ASMR sound design of pouring oil), and before-and-after food shots to dramatise the difference. This campaign resonated strongly on social media. In its first week, over 1.1 million people were reached on Instagram and Facebook, and a launch TikTok video garnered 560,000+ views – impressive organic engagement for a culinary product. By presenting olive oil as a “simple, healthy, and delicious” vital ingredient, the campaign successfully sparked conversations and got consumers sharing their own “drizzle moments” online. The campaign’s success illustrates how effective storytelling and influencer partnerships can shift consumer behaviour: AOOA reports that Australians did start drizzling more oil, more often, as the idea caught on. For producers, the takeaway is that creative content and social media outreach can reposition olive oil in consumers’ minds – from just a salad dressing to an everyday finishing condiment. It also shows the benefit of industry collaboration; the brand-agnostic approach meant all olive oil brands stood to gain from heightened usage. 
• Health Trends and UGC: Health and lifestyle trends related to olive oil frequently bubble up on social media. We mentioned the “olive oil shot” challenge on TikTok, which had users drinking a shot of olive oil each morning. Australian users participated in this global trend, posting their experiences and claiming benefits. While experts clarified that moderate daily intake as part of meals is preferable, the trend nonetheless increased awareness of EVOO’s healthfulness among younger audiences. Other viral topics include DIY beauty or wellness uses of olive oil (hair masks, skin moisturisers), though these are side conversations compared to food content. Instagram and Pinterest are full of recipe videos where olive oil features prominently – from smashed potatoes drizzled with local EVOO to olive oil cakes for dessert. Many Australian food influencers and dietitians regularly extoll extra virgin olive oil for cooking, often tagging brands or the #australianEVOO hashtag. The Mediterranean diet theme also shows up; for example, Australian nutrition bloggers might share infographics on olive oil’s role in heart health, generating comments and shares. Producers should engage with these organic conversations by providing expert input (through blog posts or comments) and perhaps collaborating with nutrition influencers to reinforce positive messages. 
• Community and Storytelling: Social media enables olive oil brands to create a community and share their heritage. Australian boutique producers often use Facebook or Instagram to post updates from the grove – e.g., harvest season photos, new oil releases, or behind-the-scenes videos of crushing olives. This kind of storytelling builds an emotional connection and authenticity. It’s common to see posts highlighting that an oil is “first cold-pressed this morning, straight from our farm in Victoria”, which can drive enthusiasm and direct online sales. Some brands host live virtual tastings or Q&A sessions on Facebook Live/Instagram Live, educating viewers on how to taste olive oil or how to pair oils with foods, thus deepening consumer appreciation. Additionally, user-generated content (UGC) plays a role. Enthusiastic home cooks might tag a brand when they use its olive oil in a recipe post. 

Sentiment on social media toward olive oil in Australia is broadly positive – it’s associated with a gourmet lifestyle and health. However, companies must also be ready to address any negative or controversial chatter. For example, if there are discussions about “fake olive oil” or adulteration (a concern that sometimes circulates globally), Australian brands can proactively communicate their quality standards and certifications to reassure followers. The Australian industry has a Code of Practice and stringent testing for authentic extra virgin claims, and explaining this on social platforms can bolster consumer trust. 

In summary, social media conversations in Australia reveal a fascination with olive oil’s culinary versatility and health credentials. The community is receptive to education and inspiration. Australian producers are successfully using content marketing and influencers to elevate olive oil’s profile – turning it from a commodity cooking oil into a source of culinary creativity and wellness. Going forward, maintaining an active, authentic social media presence will be key to capturing younger demographics and sustaining olive oil’s trending status.

Online Shopping Behavior: E-commerce and Direct-to-Consumer Channels

The way Australians buy olive oil is evolving with the rise of e-commerce. While supermarkets remain the dominant retail channel, a significant shift toward online grocery shopping and direct-to-consumer (D2C) sales has occurred, accelerated by the pandemic and changing consumer habits. Producers should note the omnichannel nature of today’s shoppers – in fact, over half of Australian households now shop across four or more retailers, mixing online and offline. This section compares the key online channels for olive oil sales and how producers can leverage each: 

1. Brand Direct (D2C) Websites: Many Australian olive oil producers, from large companies to boutique groves, now operate their own e-commerce sites. Through D2C online stores, they can tell their brand story, offer the full range of products (including specialty lines not available in supermarkets), and build direct relationships with consumers. A notable trend in D2C is the introduction of subscription services and bundles. For example, Cobram Estate – Australia’s largest olive oil producer – has launched a subscription program delivering refill pouches of EVOO to customers on a schedule. Subscribers receive fresh new-season oil in eco-friendly pouches (filled in Victoria) with free shipping, and they can return the empty pouches for recycling at no cost. This model taps into several consumer desires: convenience, freshness, sustainability, and cost savings (subscribers get a better per-litre price). The success of such programs indicates a direct channel opportunity: loyalty loops where consumers commit to regular deliveries of their favourite local oil. Other producers offer “olive oil clubs” or seasonal new harvest allotments via their websites. D2C sites also allow selling of value-added products (e.g., gift packs, infused oils like garlic- or chilli-infused EVOO, olive-based skincare) and providing rich educational content to support the sale (blog recipes, usage tips, etc.). Australian producers should ensure their websites are mobile-friendly and optimised for search, as many shoppers will discover brands via Google and then land on the official site to purchase or learn more. 

2. Online Marketplaces (e.g., Amazon): Amazon Australia (amazon.com.au) has expanded its grocery and pantry offerings, including olive oils. Consumers can find both domestic brands and imported oils on Amazon. For instance, listings exist for Cobram Estate’s Australian EVOO, as well as international brands (Spanish, Italian) and niche products like high-polyphenol oils. Marketplaces offer convenience (one-stop shopping and fast shipping) and often cater to shoppers looking for bulk deals or hard-to-find imported varieties. However, compared to categories like electronics, Amazon is not yet the first choice for many Australian grocery shoppers – supermarkets still hold that role. Nonetheless, e-commerce marketplaces are growing and serve a segment of consumers who trust online reviews and the ease of delivery. A trend worth noting is that some boutique producers use marketplaces to reach customers outside their region or to offload surplus. Internationally, Amazon has been a channel for olive oil subscription boxes and bulk sales; we may see something similar in Australia as Amazon’s grocery arm grows. Additionally, other marketplaces like Catch.com.au or eBay see olive oil sales, and even social commerce (Facebook Marketplace or community groups) can be minor channels (for example, people selling home-pressed oil in community groups, though that’s niche and not always legal if unlicensed). For producers, the key is to maintain a presence where digital consumers shop. If listing on Amazon, ensure the product page has detailed info (origin, tasting notes, certifications) and encourages satisfied buyers to leave reviews, since ratings can heavily influence purchase decisions online.

3. Supermarket Online Grocery Platforms: Coles Online and Woolworths Online are hugely important for olive oil retail, given these chains’ market dominance. Consumers increasingly order their groceries online for delivery or click-and-collect, and olive oil is a common item in the virtual cart. The online shopping behaviour here mirrors in-store behaviour in many ways: shoppers compare brands and prices, look at product images and descriptions, and may even read reviews/Q&A on the product pages. One notable trend is the prominence of private label EVOO on these platforms – for example, Woolworths’ own brand or Coles’ brand olive oil often appears at top results due to its lower price, capturing budget-conscious clicks. As mentioned, private/store brands now represent a large portion of sales (historically up to ~40% by volume), appealing to value-focused buyers. For branded producers, winning in online grocery means ensuring your product has good visibility (through search keywords on the site, or promotions that get it on the front page), competitive pricing, and compelling information. It’s useful to provide high-quality images and even videos for the retailer’s site if possible. Promotional strategies like “Buy 2, Save 20%” or bonus loyalty points can drive online grocery sales just as they do in-store. Another behaviour is that many consumers rely on the filters and categories – e.g., filtering by “Australian made” or “organic” on the supermarket app. Thus, having the correct attributes (Australian, organic, etc.) tagged to your product in the retailer’s database can help niche products be discovered. In short, being a favoured choice on Coles/Woolworths online requires a mix of strong brand reputation (some shoppers search by brand or product name) and smart collaboration with the retailer for online merchandising. 

4. Local Gourmet Marketplaces and Delivery Services: Beyond the big players, Australia has seen growth in specialised food e-commerce. Examples include Harris Farm’s online store (for gourmet and local products, mainly in NSW), farmers’ market aggregators, and boutique food delivery startups. These cater to consumers looking for artisan products and willing to pay a premium. Australian olive oils that are single-estate or award-winning often find a home in these channels. For instance, an online boutique might carry a range of Australian EVOOs with detailed tasting notes, much like a wine retailer. They might offer sampler packs (to let consumers try 3–4 different regional oils) or pair olive oil with other local delicacies (olives, dukkah, bread mixes) for curated gift hampers. The consumer behaviour here is exploratory and quality-driven: they browse for unique flavours and are influenced by storytelling. Reviews, expert curation, and provenance information are key. While volume through these channels is smaller, it’s a valuable segment for producers focusing on the premium and gift market. Ensuring your product is listed on well-known gourmet sites or partnering with meal-kit delivery services (some high-end meal kits include premium olive oil samples) can expose your brand to foodie audiences. 

Online Directories and Marketplaces for Producers: It’s also worth noting initiatives like the Australian Olive Directory or regional produce portals, which list local olive oil producers and sometimes facilitate online ordering. Food Innovation Australia Ltd (FIAL) and other bodies have been promoting Australian food exports via online catalogues; domestically, similar efforts help connect consumers to local producers. Producers should take advantage of any free listings on such platforms to increase digital discoverability. 

As shown above, omnichannel presence is key. An Australian olive oil producer might sell bulk to supermarkets, while also maintaining a boutique D2C line for hardcore fans and engaging customers on Amazon or similar for convenience buyers. The NielsenIQ data confirms this omnichannel reality: half of Australian households shop across 4+ retailers, blending online/offline, so being absent on a major channel means missing potential customers. 

Consumer Expectations Online: Regardless of channel, Australian consumers shopping for olive oil online expect certain things. They want rich information – clear labelling of whether the oil is extra virgin, the origin (Australian or imported, region if possible), any certifications (Certified Organic, Australian Olive Association Code of Practice stamp, etc.), and even harvest date or best-by date for freshness if provided. They also value peer reviews: a product with strong positive reviews (either on Amazon, on the supermarket site, or even testimonials on a brand site) will have an edge. Convenient delivery options and return policies (for D2C) can influence decisions as well. As online grocery shopping becomes routine, features like subscription (save the hassle of reordering) or bundle discounts can lock in repeat customers. 

Finally, price comparison is very transparent online. Shoppers can quickly compare the unit price of oils across brands and channels. This forces producers to be cognizant of their pricing strategy. Some may choose to offer exclusive packs online (e.g., a 3-litre cask or a twin-pack) to avoid direct price wars with supermarket SKUs, while offering value to the online buyer. Others might highlight the added value (free recipes, a small gift with purchase, etc.) to justify a premium price on their website. The emphasis should be on conveying the total value – not just the liquid in the bottle, but the quality, purity, and experience it brings – especially when appealing to the segment of consumers willing to pay more for a superior product. 

Branding, Packaging, and Certifications: Digital Differentiators

In a competitive market, how an olive oil is presented and perceived can be as important as its taste. Branding, packaging, and certifications all contribute to a product’s story and trustworthiness, which are crucial in online marketing where customers can’t physically taste or inspect the product. Below, we examine key trends in these areas and how Australian producers are adapting: 

• Authentic Branding and Storytelling: Australian olive oil brands are increasingly using branding to emphasise authenticity, local origin, and heritage. A strong brand narrative can set a product apart on a digital shelf. For example, many producers highlight that their oils are 100% Australian Extra Virgin – signalling compliance with the strict Australian Standard for olive oil (which, for instance, does not permit misleading terms like “Extra Light” on quality oils ). Brands often weave their farm story into marketing: family-owned groves, harvested by hand, pressing olives within hours of picking, etc., to paint a picture of craftsmanship. Online, this storytelling is conveyed through “About Us” pages, short videos, and social media posts. We see tags like #KnowYourFarmer or features on particular groves. This aligns with consumer desires to know the provenance of their food. A compelling story can justify a premium price and engender loyalty – customers feel they are supporting a passionate local producer rather than a faceless product. Awards and endorsements are another facet of branding. Many Australian EVOOs have won medals at international competitions; displaying these badges on websites or ecommerce images immediately signals quality to consumers who may not know the brand. Similarly, producers partner with chefs or get featured in celebrity recipes (e.g., a famous Australian chef might mention using a certain EVOO brand), and those mentions are amplified in branding. The tone of branding in Australia has also shifted to be more contemporary and vibrant, aiming to shed olive oil’s old-fashioned or “ethnic specialty” image. The AOOA’s campaign, for instance, used bright colours and youthful energy to make olive oil “trendy”. Brands are following suit with modern label designs and engaging content, targeting younger cooks and “foodie explorers” in the 25–54 age group who heavily use the internet for food inspiration. 
• Packaging Innovations: Packaging is not only about aesthetics but also about functionality and sustainability, both of which are key to attracting today’s consumers. A major trend is the move towards eco-friendly packaging solutions in the olive oil industry. Globally and in Australia, producers are shifting from traditional plastic bottles to more sustainable options. Glass bottles (preferably recycled glass) remain popular for premium oils, often with dark-tinted glass to protect the oil from light and to convey quality. We also see a resurgence of tin cans (metal cans) for olive oil, which are fully recyclable and shield the oil from light. Some innovative companies are introducing aluminium bottles or cans with reusable caps to preserve freshness – for example, a Greek producer launched EVOO in aluminium cans with a special “fresh cap” to minimise oxidation and provide a sleek look. In Tunisia, a major brand recently rolled out large refill pouches (750ml) for olive oil, allowing consumers to refill their glass bottles and cutting packaging material by 96%. This concept is very much in line with what leading Australian brands are doing: as noted earlier, Cobram Estate’s subscription uses soft packs and encourages returning them for recycling. Such refill and return schemes turn packaging into a point of engagement and environmental responsibility, which can be a strong selling point online. In fact, the Australian consumer appears ready for refillable packaging, as evidenced by Nielsen research: products that offer eco-conscious packaging and affordability (like refills that are cheaper than buying new bottles) are seeing strong growth. We can expect more Australian olive oil to be sold in casks or pouches (similar to wine casks, but for oil) for both sustainability and freshness reasons (oil stays protected from air until use). 

Strategic Insights and Recommendations for Producers 

Given the analysis above, Australian olive oil producers should consider the following strategic actions to capitalise on online trends and boost market share:

1. Embrace Digital Marketing and Storytelling: It’s no longer optional for olive oil brands to have a digital voice – it’s essential. Producers should invest in content creation that educates and inspires. This includes maintaining active social media profiles with regular recipes, cooking tips, and behind-the-scenes looks at production. The success of campaigns like “Get Drizzling” shows that engaging content can change consumer behaviour. Even smaller producers can apply this lesson by partnering with micro-influencers (local chefs, food bloggers, nutritionists) to create content around their olive oil. Storytelling should highlight what makes your product special – whether it’s the variety of olives, the region, the family tradition, or the awards won. By building an emotional narrative and providing useful information, you foster a community of fans who not only buy your oil but also advocate for it online. 

2. Leverage Search Trends with Smart SEO: With so many consumers searching for terms like “best olive oil for health” or “Australian extra virgin olive oil”, producers should ensure they capture these queries. This means optimising website content for relevant keywords and answering common questions. For example, a producer’s blog could have articles on “Extra Virgin vs Pure Olive Oil” or “Health benefits of cold-pressed olive oil” to attract search traffic and establish authority. Additionally, consider using Google Trends or tools to monitor emerging search queries (e.g., if “olive oil for keto diet” spikes, perhaps create content around how EVOO fits a keto lifestyle). Being proactive in SEO helps direct interested consumers to your own site or product pages rather than to third-party content. Also, ensure your product listings on major retailers include keyword-rich descriptions (many people search within Coles/Woolworths sites for “olive oil extra virgin Australian”; having those terms in your product title will help your product show up).

3. Optimise E-commerce Channel Strategy: As discussed, a multi-channel approach is key. Ensure your product is visible and attractive on the platforms that matter: - On your D2C site, streamline the user experience: fast load times, easy checkout, clear product categorisation (everyday oils vs premium oils vs gift sets, etc.). Highlight incentives like free shipping thresholds or first-time buyer discounts. Consider offering exclusive bundles or limited harvest editions through D2C to differentiate from retail offerings. - On supermarket online portals, work with category managers to maximise your product’s exposure. Engage in digital promo campaigns (banner ads on their site, inclusion in their email newsletters for new products or specials). Also, maintain adequate stock to avoid appearing as “out of stock” online, which can quickly lose sales. - On marketplaces like Amazon, ensure competitive pricing and consider the logistics (fulfilment by Amazon can help with Prime customers). Solicit customer reviews by following up with purchasers, since a high star rating will boost future sales. Also, keep an eye on unauthorised resellers or any pricing inconsistencies that could hurt your brand image. - Explore new channels: For instance, specialty meal kits or subscription food boxes often seek high-quality local products to include – olive oil samples could be a great fit. Partnering with one can get your brand into the hands of food enthusiasts who may then order full-size bottles from you. 

4. Deepen Customer Engagement and Loyalty: Capturing a sale is good; retaining a customer is better. Olive oil, being a repeat purchase product, lends itself well to loyalty programs. Producers should consider implementing subscription models or loyalty clubs (as Cobram did) to lock in repeat business. Offer subscribers perks like a slight discount, early access to new harvest oils, or exclusive content (recipes from a famous chef using your oil, etc.). Use email marketing to stay in touch with customers – for example, send seasonal recipes or a reminder when it’s time to re-order based on their last purchase. Encourage customers to follow your social media and maybe run occasional contests or giveaways (user-generated content contests can both promote engagement and provide you with marketing material). High engagement not only boosts repeat sales but turns customers into brand ambassadors.

5. Highlight Value – Both Quality and Affordability: In your communications, make sure to address both sides of the value equation. Emphasise the quality benefits of your olive oil: e.g., health advantages (perhaps cite that it’s high in polyphenols, which are great for health, linking to credible sources), culinary advantages (rich flavour, elevates dishes), and trust factors (certified extra virgin, award-winning, etc.). Simultaneously, acknowledge consumers’ budget considerations by offering solutions: “Our 3L cask offers the best value per millilitre for families” or “A little of our robust EVOO goes a long way in flavour, making it cost-effective”. If your price is higher than average, justify it by explaining the premium processes (early harvest yield is lower but produces intense flavour, organic farming is costlier but better for you and the planet, etc.). Transparency here can convince consumers that you’re not just more expensive for the sake of it, but because you deliver a superior product. Also, monitor and respond to competitor pricing – if imported oils drop in price due to a better harvest in Europe next year, be ready to communicate why staying with Australian oils (freshness, supporting local farmers, etc.) is still a worthy choice. 

6. Capitalise on Health and Certification Trends: The health halo of olive oil is a huge marketing asset. Reinforce it in your digital strategy by, for example, publishing nutritional info and comparisons (show that your EVOO has no cholesterol, is rich in vitamin E, etc.). Engage with health professionals – maybe sponsor a nutrition webinar or partner with a dietitian influencer for a live Q&A on Instagram about cooking with olive oil for wellness. Moreover, use certifications proactively: if your oil is organic or certified sustainable, put those badges front and centre on product images online. If it’s certified Carbon Neutral or your company participates in an environmental initiative, share that news. Australians are increasingly looking for ethically produced foods, so any credible certification or practice (like fair labour, regenerative farming) can become a selling point. For instance, if you have OliveCare certification (Code of Practice), mention that the oil is laboratory-tested for purity and freshness – this can set minds at ease for those wary of adulterated imports. 

7. Innovate in Product and Packaging: Stay abreast of the innovation trends and consider adopting those that fit your brand. The push towards sustainable packaging is one area where you can differentiate. Perhaps introduce a refill pouch product and a branded reusable bottle for your customers (as some global brands have done with aluminium bottles and fresh caps). Market this as both eco-friendly and freshness-preserving. If you produce flavoured oils (lemon-infused, chilli-infused, etc.), note that consumers enjoy variety – highlight these as ways to add gourmet flair to home cooking (these often do well as gift sets online). Keep an eye on emerging flavours or formats (e.g., spreadable olive oil blends as butter alternatives) that could catch on. Additionally, be ready to communicate about any technological innovations you employ (for example, if you implement blockchain traceability from tree to bottle, some brands are starting to talk about that to satisfy the ultimate transparency geeks). Even if not, simple tech like QR codes linking to a video of your latest harvest festival can make your product feel alive and connected to consumers. 

8. Collaborate and Educate through Industry Initiatives: The Australian olive industry has collective efforts (AOOA campaigns, Olive Wellness Institute research dissemination, etc.) – plug your brand into these where possible. Share relevant industry content (like infographics about Australian olive oil’s lower acidity or higher antioxidants). By being an active voice in industry-wide education, you also elevate your brand’s profile. Consider volunteering for any case studies or pilot programs (say, a digital platform that tells regional food stories) – those often get media coverage. Education is particularly important to continue clearing up misconceptions; as mentioned, many consumers may not know that “light” olive oil isn’t lower calorie, or that you can fry with extra virgin olive oil (some still believe you can’t). Use your platforms to correct these myths – it ultimately expands the usage occasions for your product (for instance, more people might start using EVOO for sautéing if they learn its smoke point is sufficient for home cooking). 

9. Monitor Feedback and Adapt: Digital channels provide a wealth of feedback – product reviews, social media comments, customer service emails, etc. Use these to gauge what consumers like or dislike. Are there frequent complaints about the pour spout dripping? Maybe modify your bottle design. Do customers rave about a particular flavour note in your oil? Emphasise that in marketing. If online reviews highlight that your 1L bottle is too big and goes rancid for a single person, perhaps introduce a 500ml option. This agility in responding to consumer feedback will improve satisfaction and build loyalty. Publicly responding to queries or issues (especially on social media or in review responses) helpfully also shows you care and builds trust with onlookers. 

10. Balance Affordability, Health, Sustainability – the Triple Bottom Line: Finally, keep in mind the overarching insight from consumer research: winning products tend to “meet both basic needs and aspirational values”. For olive oil, the basic need is to be a tasty, healthy cooking ingredient at a fair price; the aspirational values include wellness, gourmet lifestyle, and environmental responsibility. Strive to hit all these notes. For example, offer a reasonably priced everyday EVOO that is still extra virgin (healthy) and Australian-grown (sustainable/ethical) for the mass market, and a line of gourmet, innovative oils for the foodies willing to spend more. Market them appropriately but under a consistent brand ethos. By doing so, you can capture a broad audience – from the budget family shopper to the organic devotee to the foodie Instagrammer – and adapt as trends evolve.

In conclusion, the Australian olive oil landscape online is rich with opportunity. Consumers are searching, sharing, and shopping for olive oil like never before, and they respond to authenticity, quality, and engagement. Australian producers who harness digital tools to tell their story, connect with consumers’ values, and deliver convenience and trust will be well-positioned to grow their market share. The combination of a strong digital presence and adherence to quality can turn a traditional product like olive oil into a modern success story – one drizzle at a time.

Sources

• NielsenIQ – Consumer Trends & Values (2025): Omnichannel shopping norms, rise of private labels, and sustainability as a catalyst. These insights underscore the need for a balanced value proposition (affordable, healthy, sustainable). 
• Olive Oil Times – AOOA “Get Drizzling” Campaign (2023): Details of the Australian Olive Oil Association’s digital campaign targeting 25–54 year-olds via social media and influencers, achieving over 1.1 million reach in one week. Emphasised olive oil as a simple, delicious addition to all foods and saw strong engagement on Instagram/TikTok.
• Marketing Magazine (AUS) – Case Study on Olive Oil Content Strategy (2025): Analysis of the “Get Drizzling” campaign’s creative approach – using food “hacks,” short-form videos, and diverse influencers to reposition olive oil usage. Resulted in increased consumer drizzle behaviour and proved the effectiveness of a social-first strategy. 
• IMARC Group – Australia Olive Oil Market Report (2025): Market size and growth projections; key trends of the Australian market, including shift to premium & organic EVOO, broader culinary adoption beyond Mediterranean cuisine, and the rise of e-commerce as a vital channel for olive oil. 
• The Guardian – “Oil up: Aussie EVOO hits price parity with imports” (Aug 2024): Report on ~20% rise in Australian olive oil prices and ~70% rise in imports due to global shortages, leading to Australian brands now matching or undercutting European prices. Notes that Cobram Estate 750ml at A$25 is slightly cheaper per unit than Bertolli’s Italian equivalent. Also features local producer quotes about focusing on high-end quality rather than volume pricing. 
• Olive Oil Times – TikTok Olive Oil Shot Trend (2023): Coverage of the social media trend of drinking olive oil shots each morning and expert commentary on its merits. Indicates how such trends drive interest in olive oil’s health aspects (while reminding that moderate use in diet is key). 
• Olive Oil Times – Eco-Friendly Packaging Trends (2024): Highlights global move toward sustainable packaging in olive oil – use of aluminium cans, recyclable refill containers, less plastic – aligning with consumer preference for eco-friendly products. Emphasises packaging designed to protect oil quality (dark bottles, airtight seals) and examples like refill pouches by major brands. 
• Cobram Estate – Direct-to-Consumer Subscription (2025): Example of an Australian brand’s D2C innovation – subscription bundles with sustainable pouches of EVOO delivered, offering better value per litre and recycling of pouches. Illustrates a successful integration of convenience and sustainability in packaging and delivery. 
• Accio (compilation) – Olive Oil Industry Trends (2025): Confirms that online interest in EVOO is high (searches peaking at normalised 99/100) and private-label oils and DTC sales are gaining share worldwide. Also notes consumers prioritise minimally processed, heart-healthy oils and care about certifications (PDO/PGI, etc.) – trends reflected in the Australian market. 
• Australian Olive Association – Consumer Survey Insights: Past findings (2016) that olive oil consumption declines were driven by lower-quality imports, while Australian EVOO consumption was growing, highlighting the importance of promoting local EVOO quality to continue this growth. While older, it provides context that consumer education and preference have been shifting towards Australian EVOO for years. (Contemporary data and campaigns further support this trend.)  

Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in! 

What Is Extra Virgin Olive Oil (EVOO)?

By contrast, other grades of olive oil are lower in quality or more processed: 

• Virgin Olive Oil (VOO): Also made by mechanical means with no chemicals, but comes from riper or lower-quality olives. It can have up to 2.0% acidity and slight taste defects, making it a lower grade than EVOO. Virgin olive oil is less common on supermarket shelves, as most high-quality production is sold as EVOO. 
• “Olive Oil” or “Pure/Light” Olive Oil: These commonly labelled supermarket oils are typically blends of refined olive oil and a bit of virgin oil. Refined olive oil starts as lampante (lamp oil) grade – oil from defective or over-ripe olives – which is then put through industrial refining (using methods like filtering, deodorising, high-heat treatment) to remove impurities and off-flavours. The result is a neutral-tasting oil with very low acidity, which is then mixed with a small amount of virgin olive oil to give it some olive flavour. These oils lack the rich flavour and many of the antioxidants of EVOO because refining strips away most polyphenols and nutrients. Note: Terms like “Pure,” “Light,” or “Extra Light” olive oil are marketing terms for refined oils – not lower-calorie oils. In fact, Australian standards don’t permit “Extra Light” on labels because it can mislead consumers; “light” just refers to lighter flavour, not less fat or calories.
  
• Olive-Pomace Oil: After the first pressing, the leftover olive pulp (pomace) still contains some oil. Lower-grade producers use solvents to extract this last bit, then refine it. The result, “olive pomace oil,” is an even more processed product used in some commercial frying or food manufacturing. It’s not allowed to be called olive oil under Australian standards, and it lacks the health attributes of EVOO.
  

In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends. 

How Extra Virgin Olive Oil Is Produced 

EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.

Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)

After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled. 

Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.

Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia. 

Proven Health Benefits of EVOO 

Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:

• Heart Health & Cholesterol: Replacing saturated fats (like butter or ghee) with EVOO can significantly improve your blood lipid profile. EVOO is high in monounsaturated fat (oleic acid), which is heart-friendly, but beyond that, it’s packed with bioactive compounds like polyphenols. Studies show that regular consumption of EVOO can lower LDL “bad” cholesterol levels while raising HDL “good” cholesterol. Even a relatively small daily intake (for example, 15–20 mL, about a tablespoon) has measurable benefits on cholesterol. The Australian Heart Foundation also recommends olive oil and other unsaturated fats as part of a heart-healthy diet, noting they can improve cholesterol levels and reduce blood pressure when used in place of saturated fats. In fact, populations adhering to a Mediterranean diet rich in EVOO have lower rates of heart disease. One long-term study found that people who used just half a tablespoon or more of olive oil daily had a 19% lower risk of heart disease death compared to those who ate little to none.
• Lower Blood Pressure: High blood pressure is a risk factor for cardiovascular disease, but EVOO may help keep it in check. Clinical trials have shown diets enriched with EVOO lead to significant reductions in both systolic and diastolic blood pressure over time. Polyphenols in EVOO are thought to improve blood vessel function (endothelial function), helping arteries relax and dilate, which lowers pressure. This blood-pressure-lowering effect is another reason EVOO-based diets (like the Mediterranean diet) are protective for the heart. 
  
• Anti-Inflammatory and Antioxidant Effects: Chronic inflammation is at the root of many diseases (heart disease, cancers, arthritis, etc.). EVOO has natural anti-inflammatory compounds. A famous example is oleocanthal, a polyphenol in fresh EVOO that actually mimics ibuprofen! Oleocanthal has a similar mechanism – it can inhibit COX enzymes, which are linked to inflammation and pain, and it’s responsible for the peppery “throat sting” high-quality EVOO often gives. (That little cough you might get from a robust EVOO is literally a sign of its potency; it’s the oleocanthal at work, and indeed it’s been likened to a small dose of anti-inflammatory medicine .) Additionally, EVOO’s plethora of polyphenols (like hydroxytyrosol, oleuropein, etc.) function as antioxidants, protecting your cells and blood lipids from oxidative stress. Research has shown that EVOO-rich diets reduce markers of inflammation in the body. For example, consuming EVOO can lower levels of inflammatory cytokines and oxidation of LDL cholesterol (oxidised LDL is particularly harmful for arteries). In simple terms, EVOO helps “cool down” inflammation and prevents oxidative damage internally, which is a big win for long-term health. 
  
• Diabetes and Metabolic Health: EVOO may improve blood sugar control and insulin sensitivity. It’s a key component of the Mediterranean diet, which has been shown to lower the risk of developing type 2 diabetes. For those with diabetes, adding EVOO can help reduce blood glucose spikes and improve HbA1c (a measure of long-term glucose control). One Australian study even found that incorporating EVOO in the diet significantly improved HbA1c levels in people with type 2 diabetes (from 7.1% to 6.8%) and was associated with a 55% relative risk reduction in developing diabetes in a high-risk group. 
  
• Other Potential Benefits: Research (mostly observational and some clinical) suggests EVOO consumption is linked with lower incidence of certain cancers, better cognitive function (potentially reducing risk of neurodegenerative diseases like Alzheimer’s), and even improved mood and lower depression rates. While these areas are still being studied, the general finding is that diets rich in EVOO correlate with longer life and lower risk of many chronic diseases. In fact, olive oil consumers in a large study had lower overall mortality (death from all causes) than non-consumers – an impressive testament to how protective EVOO can be as part of a healthy lifestyle.
  

Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that! 

Culinary Uses: Cooking, Dressing, and Beyond

One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens: 

• Salad Dressings and Dips: Perhaps the simplest use – whisk EVOO with vinegar or lemon juice for a quick vinaigrette, or drizzle it straight on greens. A classic combo is EVOO with balsamic vinegar. In Australia, a popular appetiser is fresh, crusty bread dipped in EVOO with dukkah (a spiced nut/seed mix) – a delicious, healthy alternative to butter on bread. You can also drizzle EVOO atop dips like hummus or Greek yogurt tzatziki for extra richness.
• Cooking (Sautéing, Roasting, Frying): There is a persistent myth that you “can’t cook with extra virgin olive oil” – that it has a low smoke point or will burn. In reality, good EVOO has a moderate to high smoke point, around 190–210   °C (375–410   °F), which is sufficient for most stovetop cooking and oven baking. The average pan sauté is around 120– 150 °C, and deep-frying is ~180 °C, all within EVOO’s range. Extra virgin olive oil’s smoke point varies with quality (lower acidity oils have a higher smoke point), but many EVOOs won’t smoke until over 200 °C. More importantly, EVOO is very stable under heat due to its high antioxidant content and predominantly monounsaturated profile. Studies have shown EVOO to be one of the most stable oils for cooking, producing fewer harmful oxidation products compared to refined seed oils. So feel confident using it to sauté vegetables, stir-fry, pan-sear meats, or roast veggies. For example, toss your pumpkin, potatoes or sweet potatoes in olive oil and rosemary and roast them – they’ll come out golden and flavorful. (Tip: because EVOO is flavorful, its taste will be noticeable in baking; that’s lovely in an olive oil cake or when roasting tomatoes, but for delicate baked goods like scones, you might use a lighter-tasting refined olive oil or half butter/half EVOO.) 

• Grilling and Marinades: Olive oil is a key ingredient in marinades for meats, fish, or tofu. It helps carry flavours of herbs and spices, and also moistens/protects foods during grilling. Australian barbeques can get an EVOO upgrade: marinate your prawns or chicken in olive oil, garlic, lemon, and herbs before throwing them on the BBQ. Or brush veggies like eggplant and zucchini with EVOO so they grill without sticking and take on delicious char. A drizzle of fresh EVOO after grilling (on steak, fish or even pizza) can also boost flavour – this is called “finishing” a dish with olive oil. 

• Baking and Spreads: As Aussies look for healthier baking fats, EVOO is a great substitute for butter or margarine in many recipes. You can bake moist olive oil cakes (commonly lemon or orange-scented – a Mediterranean favourite), use EVOO in banana bread, or make pastry crusts with olive oil. Extra virgin oil will impart a slight olive fruit aroma to baked goods, which can be wonderful. Also try olive oil spread: simply mix EVOO with softened butter and a pinch of sea salt, then chill – it creates a creamy spread that has less saturated fat than butter alone. You can even drizzle EVOO on toast with Vegemite or avocado (many Aussies already enjoy avocado toast; adding a splash of good EVOO takes it to the next level of yum and nutrition).

• Soups and Pasta: In Mediterranean cooking, it’s common to finish soups or stews with a swirl of EVOO just before serving, to add richness and aroma. Try it with pumpkin soup or minestrone. For pasta, instead of heavy creamy sauces, a simple aglio e olio (garlic and olive oil) dressing is delicious – gently fry sliced garlic in EVOO, toss with spaghetti and chilli flakes. Or drizzle EVOO over cooked pasta and grilled vegetables. Basically, think of EVOO as both an ingredient and a condiment – a few drops on top of a dish right before eating can amplify flavour.

• Storing and Using: Keep your EVOO in a cool, dark place (pantry, not next to the stove) to maintain its quality, as light and heat can degrade it over time. Use it generously but also while it’s fresh – olive oil is best within 1–2 years of harvest (check bottle for harvest or best-by date). Rancid oil loses health benefits and tastes off, so it’s better to buy smaller bottles more frequently than a giant tin that sits for years. Fortunately, Australians are consuming more olive oil than ever – on average around 2 kg per person per year – so your bottle might not last too long anyway! 

Quick recipe ideas:

• Breakfast: Sauté mushrooms and spinach in EVOO and serve on wholegrain toast (instead of using butter). Or drizzle olive oil over smashed avocado and feta on toast, with a squeeze of lemon – a nutritious twist on avocado toast.
• Salad upgrade: Toss roasted beetroot and pumpkin with rocket (arugula), add walnuts and goat cheese, and dress with EVOO + balsamic vinegar. The olive oil helps absorb fat-soluble vitamins from the veggies and makes the salad more satisfying.
  
• Marinade: Mix EVOO with Aussie native herbs or lemon myrtle, add garlic and pepper, and marinate fish fillets for 30 minutes before grilling – a heart-healthy dinner. 
  
• Oven fries: Cut sweet potatoes into wedges, toss in EVOO, salt, pepper, and paprika. Bake until crispy. You’ll get tasty “chips” without deep frying, and the olive oil aids in browning and adds antioxidants. 
  
• Dessert: Try baking an orange and almond olive oil cake. The EVOO gives a moist crumb and a fruity aroma that pairs beautifully with citrus. Search for “Mediterranean olive oil cake” – you’ll find it’s a beloved recipe. 
  

Beyond the Kitchen: Non-Culinary Uses for Olive Oil 

Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil: 

• Skin Moisturiser and Cleanser: Olive oil can work wonders as a natural beauty product. It’s a common ingredient in soaps, lotions, and DIY skincare. You can use a few drops of EVOO as a moisturiser for dry skin or hands, rub it into dry cuticles to nourish nails, or even apply it to chapped lips instead of lip balm. Olive oil is rich in vitamin E and antioxidants, which may help soothe inflammation. (Tip: For a simple exfoliating body scrub, combine olive oil with sugar – it will leave your skin soft .) In fact, the famous Castile soap from Spain is traditionally made from olive oil. Many artisan soap makers and natural cosmetic brands still prize olive oil for its gentle, hypoallergenic properties.

• Hair Care: If you have dry or frizzy hair, olive oil can come to the rescue. Warm a few tablespoons and use it as a deep conditioning mask – massage into your scalp and hair, leave for 15-30 minutes (you can cover with a shower cap), then shampoo out. It helps add shine and reduce split ends. Just a drop rubbed between your palms can also tame frizz and protect hair ends from damage. Some people also swear by olive oil to treat dandruff or dry scalp, as it has a soothing effect. 

• Makeup Remover: Olive oil can gently dissolve makeup, including stubborn mascara or theatre makeup. Apply a small amount to a cotton ball and wipe – it will remove makeup while moisturising your skin. Afterwards, wash your face with a normal cleanser to remove the oily residue. This is an inexpensive, natural alternative to commercial makeup removers (just avoid getting it directly in your eyes). 

• Shaving and Personal Care: Out of shaving cream? Olive oil can act as a shaving lubricant – smooth a thin layer on your skin and shave as usual. It reduces razor burn and leaves skin hydrated. It’s also sometimes used as a massage oil base; mix a bit of olive oil with a few drops of an essential oil (like lavender or peppermint), and you have a lovely massage oil with aromatherapy benefits.

• Household Uses: Olive oil’s utility extends to the home as well. Have a squeaky door hinge? A tiny drop of olive oil can lubricate it. Need to condition a wooden cutting board or wooden utensils? Food-grade oils like olive oil can be used to season wood (though mineral oil is more commonly recommended since it doesn’t go rancid as quickly). For a quick fix on dried-out wood furniture, you can mix olive oil with a bit of lemon juice and use it as a natural furniture polish – it can restore lustre to wood surfaces. Olive oil can also help remove sticky label glue. Or get gum out of hair by dissolving the stickiness – just be sure to wash the area with soap afterwards.

• Lamps and Candles: Going truly old-school, olive oil was the lamp fuel of the ancient world. In a pinch, you can actually burn olive oil in certain oil lamps as it’s relatively stable and has a high flash point. Olive oil candles (usually a wick in a container of olive oil) are a DIY project some people use for a cozy, slow-burning light source that doesn’t emit the chemicals that petroleum-based candles might. Fun fact: ancient Mediterranean peoples, including Egyptians and Romans, routinely used olive oil lamps for lighting – it was considered a clean and precious fuel.

• Historical self-care: The concept of using olive oil for skin and body care isn’t new. The Ancient Greeks and Romans used olive oil like a soap – they would smear it on their bodies and then scrape it off with a strigil (a blunt metal scraper), effectively removing dirt and dead skin. They found that it both cleansed and moisturised the skin. Olive oil was also infused with herbs or perfumes for use as a body oil or hair tonic in many cultures.

As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options. 

Interesting Facts and Trivia About Olive Oil 

To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:

• Ancient Prestige: Olive oil has been treasured since antiquity. Besides being “liquid gold” to Homer, it was so valued that in ancient Olympic Games, winners were crowned with olive wreaths, and often awarded amphorae (jars) of top-grade olive oil – a highly prized reward. (In the 2004 Athens Olympic Games, organisers even used branches from a 2,000+ year-old olive tree in Crete to make victor’s wreaths, connecting modern athletes with ancient tradition !)
• Etymology: The very word “oil” has its roots in olive oil. It comes from Latin oleum, which in turn came from the Greek elaion, meaning olive oil. That’s because for Greeks and Romans, “oil” by default meant olive oil – it was the primary oil they knew. Many Romance languages still reflect this (e.g., olio in Italian means oil, implicitly olive oil). The word “olive” itself traces back to Greek elaia. So when you say “oil,” you’re linguistically invoking olives! 
  
• Olive Trees Live for Millennia: Olive trees are amazingly long-lived. They grow gnarled and hollow with age but can survive for many centuries and continue to bear fruit. One famous example is the Olive Tree of Vouves in Crete, Greece, which is estimated to be at least 2,000 years old – and possibly over 3,000 or 4,000 years old, according to some scientists. Incredibly, that tree is still producing olives today! Throughout the Mediterranean, there are numerous “millennial” olive trees. In Croatia, Spain, Italy, and the Middle East, you can encounter trees that were planted around the time of the Roman Empire or even earlier. Talk about resilience! (However, note that exact dating is tough; some recent studies suggest many aren’t quite as old as legend says, but certainly hundreds of years old at least.) Regardless, olive trees symbolise peace and longevity – qualities embodied in their oil as well. 
  
• “The Great Healer”: The ancient physician Hippocrates, often called the father of medicine, referred to olive oil as “the great healer.” He prescribed it for various ailments – from soothing skin conditions to helping with pain. Modern science, as we saw in the health section, echoes some of these beliefs in different terms (anti-inflammatory, cardioprotective, etc.). It’s fascinating that over 2,000 years ago, olive oil was recognised for its therapeutic properties. 
• Olive Oil as Currency: In certain eras, olive oil was so valuable that it functioned like currency. It was a major trade commodity in the ancient world. For instance, in medieval Spain under Islamic rule, taxes were sometimes paid in olive oil because it was considered liquid wealth. The storied prosperity of ancient civilisations like the Minoans and Phoenicians was partly built on the olive oil trade. There’s even a story of the Greek philosopher Thales using knowledge of an upcoming good olive harvest to rent all local olive presses in advance; when the bumper crop came, he made a fortune – essentially an olive oil futures market in the sixth century BC! 
• Only Cooking Oil from a Fruit: Unlike seed oils (canola, sunflower, etc.), which are extracted from hard seeds often using industrial processes, olive oil is unique in that olives are fruits, and EVOO is a fresh-squeezed fruit juice. It requires simply crushing and separating the natural oil. This is why high-quality EVOO is cloudy when unfiltered and has distinct taste nuances, much like a fruit juice. It also explains why it perishes with time (it’s best when young and fresh). 
• Smoke Point Misconception: We touched on cooking with EVOO, but it’s an interesting fact on its own: Many people assume you cannot fry in olive oil. In reality, Mediterranean cultures have fried in olive oil for generations (think Spanish churros, Italian fritto misto, etc.), and studies by food scientists have confirmed EVOO’s stability makes it ideal for frying – it resists oxidation better than many refined oils. So the humble fish & chips could be made a tad healthier if fried in olive oil (some fish and chip shops in Australia have started doing this to differentiate their product and because the oil lasts longer in the fryer without breaking down). 
• Colour is Not a Quality Indicator: Olive oils can range from deep green to golden to pale straw colour. Don’t judge an oil by its colour alone. Some excellent EVOOs are green (often those made from early harvest or certain olive varieties with high chlorophyll), while others are yellow. The flavour, aroma, and chemistry determine quality, not the hue. In fact, professional olive oil tastings use blue or brown tasting glasses so the evaluator can’t see the colour and be biased. So, that old trick of picking the greenest oil isn’t reliable – better to look for quality certifications or awards on labels, or just taste it. 
• Sediment or Cloudiness: If you see some sediment at the bottom of a bottle of EVOO, it’s likely unfiltered, and those are tiny bits of olive flesh – it’s not a defect per se. In unfiltered oils (also called “olive oil veiled”), the microscopic solids can add extra flavour, though they also shorten shelf life a bit. Most large producers filter oil for stability and appearance, but artisan oils might not be filtered. If you store olive oil in a cool spot, it might even solidify or get cloudy (especially in the fridge), because it contains waxes – this will clear up at room temperature and is not a sign of it being spoiled. 
  

Conclusion

Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households. 

For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table. 

In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!

References (selected):

• Olive Wellness Institute – Grades of Olive Oil (explains EVOO standards and differences in grades)
• Olive Wellness Institute – 5 Heart Health Benefits of EVOO (summarises clinical findings on cholesterol, blood pressure, inflammation)   
• Heart Foundation (Australia) – Fats, Oils and Heart Health (recommends olive oil for healthy fats, notes benefits on cholesterol and inflammation)  
  
• Better Health Channel (Victoria Govt) – Diet and Heart Disease Risk (advises replacing saturated fat with olive oil to lower LDL cholesterol) 
  
• Wikipedia – Olive Oil Extraction (details on cold-press temperature limits and effects on quality)
  
• AboutOliveOil.org – Olive Oil Smoke Point (dispels myth about not cooking with EVOO; gives smoke point ranges and stability info) 
  
• OliveOil.com – Non-Cooking Uses for Olive Oil (historical and modern household/beauty uses for olive oil)
  
• Great Italian Chefs – How Olive Oil Became “Liquid Gold” (history, Homer’s quote, Hippocrates’ view on olive oil) 
  
• Olive Oil Times – Record High Olive Oil Consumption in Australia (stats on Australians’ olive oil intake and growing interest in quality EVOO) 
  
• Wikimedia Commons – Ancient Olive Press (image)