Drizzle & Finish
Finish soups, grilled vegetables and fresh bread with a generous pour to let the flavour shine.
Extra virgin,
in its truest sense
100% pure cold-pressed extra virgin olive oil — single-estate, and pressed within hours of harvest.
The Bottle
Pure, cold-pressed, single-estate
Frattali Olive Oil is 100% pure cold-pressed extra virgin olive oil. It is extracted mechanically — without heat or chemicals — so the oil keeps the full, fresh character of the fruit it came from.
Because every batch comes from our own grove and is pressed onsite, this is a true single-estate oil: traceable, seasonal, and unblended.
- TypeExtra Virgin Olive Oil
- Pressing100% Cold-Pressed
- ExtractionMechanical · no heat, no chemicals
- FreshnessPressed within 24 hrs of harvest
- OriginSingle-estate · Yea, Victoria
- AdditivesNone — 100% pure
In the Kitchen
A bright, fresh-pressed flavour
A versatile high quality olive oil, with the character of fruit picked at its peak.
Dress & Marinate
The backbone of a simple vinaigrette, or a marinade for meat, fish and antipasto.
Everyday Cooking
Pure enough to reach for daily — roasting, sautéing and all your kitchen staples.
Pressed Within 24 Hours
Why Freshness Matters
From tree to press in a single day
The moment an olive is picked, the clock starts. The sooner it is pressed, the brighter and more delicate the oil. That is why our olives are processed onsite within 24 hours of harvesting.
This short journey from tree to press preserves the natural flavour of the fruit and protects the quality of every drop we bottle.
Our crushing service
Good to Know
Frequently asked questions
A few things customers and growers often ask about our oil and our press.
What does “cold-pressed extra virgin” mean?
Extra virgin is the highest grade of olive oil — the pure juice of the olive, with no refining. Cold-pressed means it is extracted mechanically, without heat or chemicals, so the oil keeps the full, fresh flavour and natural goodness of the fruit.
What makes your oil “single-estate”?
Every batch is grown, harvested and pressed in one place — our own grove in Yea, Victoria. Nothing is blended in from elsewhere, so each bottle can be traced to the same rows of trees, pressed in the same season.
Why do you press within 24 hours of harvest?
The moment an olive is picked, its quality begins to fade. Pressing onsite within 24 hours captures the brightest, most delicate flavour and protects the freshness of every drop.
How should I store olive oil, and how long does it keep?
Keep it somewhere cool and dark, away from heat and direct light, with the cap closed between uses. Like all extra virgin olive oil, ours is at its best while fresh — enjoy it within a year or so of pressing, and within a couple of months once opened.
Can I bring my own olives to be pressed?
Yes. Our onsite press offers olive picking, crushing and processing for growers across the Murrindindi region — your fruit, your oil. See our Services page for details.
How do I order your olive oil?
Contact Umberto directly on 0418 333 586 or by email for current pricing, availability and orders.
Order Enquiries
Order our extra virgin olive oil
0418 333 586For pricing, availability and orders, contact Umberto directly — we’ll look after you.