The best olives from the season's harvest, pressed while they are freshly picked - within 4 hours ideally - and pressed so only the best oil comes out of these beautifully ripe olives is the Extra Virgin. If the olives are picked early in the season, a higher proportion will be green rather than black (olives change colour as they ripen) and the resulting oil will be more spicy and peppery. Later harvested coloured or black olives give a richer, softer oil. The ideal oil is a combination of both.
Belarna Grove Extra Virgin is a cold pressed oil, grown and made in Australia. It is usually a blend of regions and harvest times to give complexity and depth of flavour. Use as a dressing rather than as a cooking oil.