The Redesdale Estate olive grove is grown on biodynamic principles. The olives are collected by hand, retaining the integrity of the fruit. They are pressed at a local olive press, filtered and the oil bottled. Each vintage, on analysis, has been classified as of extra-virgin status.

The Redesdale Estate extra virgin olive oil won the top award in its class at the Sydney Royal Show 2006- and was rated fourth best Australian Olive Oil in all classes.

‘This is a seriously good oil. No, listen- this is a seriously good oil. It’s the intensity of the peppery fruity, cut grass characters that blow you away. Super intense and super smooth. The Redesdale is by far and away the best olive oil I have tried for a long time…a great oil that pushes the benchmark in Aussie olive oils.’                                         

Andrew Wood, Divine Food & Wine Magazine.

‘Vividly green, quite spicy and full of ethereal aromas this is a fine oil, a mixture of green and ripe olives, full of life.’         
Franz Scheurer, Australian Gourmet Pages.

In the Inaugural Olive Oil tasting in Sydney, June 2004, the Redesdale Estate oil was judged third best of Australian Olive Oils. In November 2005 it was described as one of the top two in Australia.

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